Name: Crème royale or crème prise
Total time: 30 min
Cuisine: French
Ingredients: 650 g crème pâtissière (follow the basic crème pâtissière recipe); 2 leaves gelatine leaves (equivalent to 8 g gelatine); 300 g cream (half-whipped); liqueur (of your choice, for example pistachio)

Method

Get cooking

Prepare the crème pâtissière according to the basic recipe and keep it warm.
Soak the gelatine leaves in cold water for about 5 minutes. Squeeze them well to remove excess water.
Add the squeezed gelatine to the warm crème pâtissière and stir until it has dissolved completely.
Leave the cream to cool, stirring regularly so it stays liquid.
Whip the cream until it is half-whipped.
Gently fold the whipped cream into the crème pâtissière with a spatula until combined.
Add a splash of liqueur to taste, such as pistachio liqueur.
Leave the cream to cool and set in the fridge until firm enough to use as a filling.