“The sweet version of truffle blancmange, one of my first ‘bestseller’ creations at the Crillon.”
- 7 ounces (200 g) superfine sugar
- 2 ounces (60 g) glucose
- 1 1/2 ounces (40 g) water
Step 1: Crème Anglaise
Split the vanilla beans and scrape out the seeds with the tip of a knife. Combine the milk, the cream, and the vanilla in a saucepan, and bring to a boil. Beat the egg yolks with the sugar until thick and fluffy, then pour the boiling liquid over them.
Return the mixture to the pan and cook until the cream is thick enough to coat a spoon (177°F/81°C). Strain through a conical strainer and cool.
This recipe was originally published in "My Best Piège" (Éditions Alain Ducasse). See all credits
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