Again, Sorry for having another one a day late. Yesterday we made diplomat cream. We used the diplomat cream to make Vierrenes. We also learned how to roast and grill pineapples.
For the Vierrenes,
Step 1: Make pastry cream. To make pastry cream, put your cornstarch, eggs, and half of your sugar in a bowl and whisk. Then put the milk and sugar and vanilla into a pot and bring to a boil. Temper the hot milk mixture with the egg mixture. Then put the mixture back into the pot and whisk until thicken. Put into a ice water bath to cool to 41 F.
Step 2: Once the pastry cream is at or below 41 F. Start making whipped cream.
Step 3: Whip the pastry cream so it will mix easier with the whipped cream. Fold the pastry cream with whipped cream, small portions.
Step 4: Put the diplomat cream in a pastry bag.
Step 5: You’re going to create layers with the diplomat cream and cut up poached pears.
Step 6: You’re going to finish the Vierrene with a whipped cream rosette and a chocolate decorating.
These are what the roasted pineapples and grilled pineapples looked like:
Samantha's Desserts 