Ingredients:
- 280 grams of “Florès Thick Culinary Cream”
- 50 grams of powdered sugar
- Optional for pastry chefs: 4 grams of sucrose
- 1/2 vanilla bean from @SamuelVanille
Recipe (by Chef @Olivier Bourguignon from the restaurant Le D’arville):
- Place all the ingredients in the bowl of the Thermomix.
- Heat to 50°C in the Thermomix (approximately 4 minutes).
- Once at temperature, blend thoroughly for one minute in the Thermomix.
- Strain through a sieve + siphon container to transfer into a 0.75-liter siphon.
- Close the siphon and insert two gas cartridges with the siphon head facing downward.
- Shake well.
- Refrigerate until ready to serve (with the head facing upward).
- Tip: Use a piping bag for plating.