The chef and Masterchef Celebrity 4 winner shows us how to make a sophisticated diplomat cream and berry mille-feuille in the PORCELANOSA kitchen.
Chef Tamara Falcó shows us how to make a light and delicate dessert in the PORCELANOSA kitchens: unforgettable Valentine's Day guaranteed. An easy gourmet recipe to round off the perfect menu celebrating the love of your life.
Diplomat cream and berry mille-feuille
Ingredients for 4 people
• 2 rectangular puff pastry sheets.
• Icing sugar.
For the diplomat cream:
• 500ml whole milk.
• 80g egg yolks.
• 80g sugar.
• 40g cornstarch.
• 2 vanilla pods.
• 400ml whipping cream.
• 15ml Cointreau.
• 1 leaf gelatine.
For the berry coulis:
• 500g mixed berries.
• 50g sugar.
• Juice of 1 lemon.
Decoration:
• Icing sugar.
• Strawberries.
• Raspberries.
• Redcurrants.
Method (2 hours):
Diplomat cream:
- Soak the gelatine leaf in cold water to soften. Next, heat the milk, infused with the vanilla.
- Blend the sugar and yolks, beating until they lighten in colour. Next, add the cornstarch and repeat the process until smooth.
- Pour the milk into the egg yolk mixture and stir well. Place the mixture in a saucepan and stir continuously until boiling for around two minutes.
- Add the gelatine and Cointreau, and stir until combined. Once the diplomat cream has thickened, beat well with a whisk then cover with cling film and leave to cool.
- Whip the cold whipping cream until it forms peaks.
- Whisk the cooled diplomat cream mixture again, and fold in the whipped cream until combined.
- Leave to cool in a piping bag in the fridge.
Berry coulis:
- Place the berries, lemon juice and sugar in a saucepan. Bring to the boil.
- Crush the mixture, then pass it through a sieve and set aside.
Puff pastry:
- Stretch the cold puff pastry sheets over a silicone sheet placed on a baking tray.
- Sprinkle the whole surface with icing sugar, cover with a silicone sheet, and place several baking trays over the top to weigh it down.
- Bake the puff pastry at 200º C for 20 minutes, then remove the baking and silicone sheets from the top. Put the puff pastry back into the oven until golden brown.
- Once cool, cut the pastry sheets into equal rectangles.
Plating up:
- Alternate layers of puff pastry and diplomat cream on the plate. Add the coulis.
- Sprinkle the whole surface with icing sugar, cover with a silicone sheet, and place several baking trays over the top to weigh it down.
- Bake the puff pastry at 200º C for 20 minutes, then remove the baking and silicone sheets from the top. Put the puff pastry back into the oven until golden brown.
- First dust the berries with icing sugar, then arrange.
