Crème Royale (Crème Prise).

Crème Royale is a more luxurious version of pastry cream, enriched with gelatin and whipped cream. It is ideal as an airy filling for cakes, pastries, or as a base for desserts.
Total Time: 30 minutes
Course: Dessert
Cuisine: French
Keyword: cream prise, cream royale
Servings: 0
Calories: 160kcal

Ingredients
 

  • 650 g pastry cream (follow the basic recipe for Crème Pâtissière)
  • 2 leaves gelatin (corresponds to 8 g gelatin)
  • 300 g cream (half-whipped)
  • liqueur (of your choice e.g. Pistache)

Instructions

  • Make the pastry cream as described in the basic recipe and keep warm.
  • Soak the gelatin leaves in cold water for about 5 minutes. Squeeze the leaves thoroughly.
  • Add the squeezed gelatin to the warm pastry cream and stir well until the gelatin is completely dissolved.
  • Let the cream cool, but make sure it still remains liquid by stirring frequently.
  • Beat the cream halfway up.
  • Carefully add the whipped cream to the cream and fold in with a spatula until everything is well blended.
  • Add a splash of liqueur to taste (pistachio liqueur, for example).
  • Let the cream cool further in the refrigerator until firm enough to use as a filling.

Voedingswaarden

Serving: 100g | Calories: 160kcal

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