CHIBOUST CREAM

Ingredients

3g gelatin
15 g of water (1) (to hydrate the gelatin)
7 g Yumgo WHOLE POWDER + 44 g water (2) (to hydrate the powder) or 51 g of Yumgo Whole Powder
250g milk or soy milk
38g sugar
25g cornstarch
10g Yumgo WHITE POWDER + 81 g of water (3) (to hydrate the powder) or 91 g of Yumgo White Liquid
25g of water (4)
100g sugar

Rehydrate gelatin with water 1.
Rehydrate Whole Yumgo with water 2.
Scrape the vanilla into the milk and bring to a boil.
Mix rehydrated Whole Yumgo with sugar and cornstarch.
Add to the previous mixture and boil while whisking for 2 minutes.
Add the gelatin mass then cool the pastry cream to 45°C.
When the pastry cream is almost at 45°C, rehydrate YUMGO Blanc with water 3 and put it in a mixer.
Prepare a syrup with the sugar and water 4, and cook to 118°C.
Lightly whip the YUMGO Blanc mixture (with the mixer on low speed) while slowly adding the hot syrup.
Increase the speed of the mixer to maximum and whip until it reaches 45°C until
to get a meringue
While the YUMGO Blanc mixture rises, whip the pastry cream in a bowl
until completely smooth.
Incorporate the meringue into the pastry cream while whisking.
Poach it quickly on the preparation of your choice.