The vanilla cream by Christophe Michalak is a milk and egg-based cream that is very rich in flavor and naturally gluten-free using certified products. The vanilla cream by Christophe Michalak is one of the most iconic base preparations in modern French pastry, a refined and impeccable version of the classic custard vanilla cream. Signed by one of the most famous French pastry chefs, this recipe stands out for its velvety texture, clean taste, and aromatic intensity of natural vanilla, the absolute protagonist of the preparation.
Perfect as a filling for cakes, pies, éclairs, choux and spoon desserts, Michalak’s vanilla cream is a technical but accessible recipe, ideal both for those who want to improve their pastry skills and for those looking for a professional, stable, and smooth custard. Attention to cooking temperatures, balance between yolks, sugar, and milk, and correct vanilla infusion make this cream a true reference point for those who desire laboratory results. Try the Craquelin choux with vanilla cream!!! This vanilla cream can also be prepared with lactose-free products.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Saints
Ingredients
- 1 cup whole milk
- 1 vanilla pod
- 3 egg yolks
- 1/4 cup sugar
- 2 1/2 tbsp gluten-free cornstarch
- 2 tbsp butter
Tools
- 2 Bowls
- 1 Whisk
- 1 Pan
Steps
Cut the vanilla pod in half and scrape out the seeds. Heat the milk with the seeds and vanilla pod in a pan.
Let it infuse for 30 minutes.
Mix the eggs with the sugar and cornstarch.
Reheat the milk, remove the pod, and add it to the egg cream.
Mix well and put everything on the stove.
Thicken for about 1 minute on low heat.
Transfer to a cold bowl and add the butter.
Mix well.
Cover with plastic wrap and let it cool, then transfer to the fridge until ready to use.
WARNING: Consult the Italian Celiac Disease Association manual and read the ingredients carefully to ensure they are gluten-free.
Tips
The vanilla cream keeps for 3 days in the refrigerator in a closed container.
You can make the vanilla cream lactose-free using lactose-free or plant-based products in the same quantities.
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