Atelierkatja

Recipe 💕 200g flour 120g cold butter 80g powdered sugar 30g almond flour 50g eggs 3g salt Put all the dry ingredients and the butter in the bowl of your mixer. Once everything is well mixed (be careful not to over-mix, or your crust will end up tough, mix until there are no large pieces of butter left), add the egg. Mix until the mixture is almost homogeneous, then finish by hand. Wrap in plastic wrap and chill for at least 1 hour. The dough should not be too soft, or you won’t be able to work with it. If you’re in a hurry, you can place it in the freezer for a bit. Crème diplomate 270 g of milk 3 large egg yolks 80g of sugar 25 g of cornstarch 1 vanilla pod 25 g of butter 4 g of gelatin 120 g of heavy cream (minimum 30% fat) Vanilla extract 1. Hydrate your gelatin. 2. In a mixing bowl, whisk your egg yolks with your sugar. Then add the cornstarch. 3. In a saucepan, heat your milk with the scraped vanilla pod and bring to a boil. Remove from heat, cover with plastic wrap, and let this mixture infuse for at least 20 minutes to intensify the vanilla flavor. 4) Remove the vanilla pod and bring to a boil again. Pour over the egg, sugar, and cornstarch mixture, and whisk. 5) Then pour your mixture back into the saucepan and cook over low heat, stirring constantly until your cream thickens. 6) Off the heat, add your butter, vanilla extract and gelatin and mix. Cover with plastic wrap, making sure it touches the surface, and let it rest in the refrigerator for several hours. 7) When your cream has completely cooled, remove it from the refrigerator, place it in a mixing bowl, and whisk to loosen it. 8) Prepare a whipped cream. Gradually add it to the pastry cream and mix until you get a homogeneous mixture. Your diplomat cream is ready. 🤍 #flowercake #cakeinspo #girlcake #frenchcake #minitart