The tall vanilla custard and light cream of a French cream slice encourage careful cutting. After the first press of the fork, however, it becomes clear that eating one elegantly is an art of its own.
Method, step by step
- Prick the leafy leaves and fry until crispy; you can even cut the top sheet in advance. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Make a thick cream from milk, yolks, sugar, vanilla and starch. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Carefully swirl the hard protein foam into the hot cream, then smooth it onto the bottom sheet. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- After it has cooled, you can add the whipped cream and the top sheet covered with coffee fondant; cool completely before slicing.
Practical tips and common mistakes
- Square the top sheet in advance, then place it on the foam; later it is not necessary to slice with a hydraulic press.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
