Ingredients
- 2 2 2 teaspoons unflavored gelatin
- 1/4 1/4 1/4 cup water
- 3/4 3/4 3/4 cup whole milk
- 3/4 3/4 3/4 cup heavy cream
- 5 5 5 large egg yolks
- 1/3 1/3 1/3 cup (2 1/3 ounces) sugar
- 3 3 3 tablespoons all-purpose flour
- 3 3 3 tablespoons unsalted butter , cut into 3 pieces and chilled
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1 1 1 cup heavy cream , chilled
- Confectioners' sugar
Preparation
Step 1
Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks and sugar in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, add tempered yolk mixture to half-and-half in saucepan.
Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, 1 to 2 minutes. Reduce heat to medium-low and continue to cook, whisking constantly, 8 minutes.
Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter, vanilla, and softened gelatin until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over large bowl. Press lightly greased parchment paper directly on surface and refrigerate until chilled but not set, about 45 minutes.
Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Whisk praline paste and half of whipped cream into pastry cream until combined. Gently fold in remaining whipped cream until incorporated. Cover and refrigerate until set, at least 3 hours and up to 24 hours.