This recipe can be use for covering cake, filling profiterole, and top up all kind of dessert if you wish.....etc....


  • Ingredient Quantity

  • Whipped Whipping Cream 300 gm

  • Vanilla Pastry Cream 300 gm

  • Un-flavored Gelatin 1 tsp

  • Boiling Water 30 ml


  • 1.

    Beat Beat chilled Pastry Cream until smooth. Whip the whipping cream.

  • 2.

    Add In a separate container add Gelatin to Boiling Water and mix until

  • 3.

    Completely dissolved.

  • 4.

    Add Add Gelatin mixture to Pastry Cream, mix smooth.

  • 5.

    Fold Using a rubber spatula fold Whipped Cream into Pastry Cream

  • 6.

    Mixture. Fold until creamy and smooth.

  • 7.

    Variations: Use promptly.

  • 8.

    Add any additional flavor (Vanilla, Ganache, Kirschwasser or Triple Sec) in stage #1 with Pastry Cream.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 291kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 1g
  • Carbohydrate 7g
  • Sugar 7g
  • Sodium 22mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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