THE FESTIVAL CARNET
Vanilla Mascarpone Whipped Cream for Yule Logs
A soft and poachable cream, scented with a vanilla pod, to garnish a log or six verrines.
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The mascarpone gives hold to whipped cream without transforming this preparation into butter cream. Use very cold products and stop the mixer as soon as the grooves remain visible: a cream too worked becomes grainy.
This amount is enough for a layer and decorative touches on a 25 cm log, or for six small verrines. The card also explains how to fill and hold the piping bag. The dessert that will receive the cream must already be cold; the time of its preparation is not included here.
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The preparation step by step
Cool the material
Place the salad bowl and whisks in the refrigerator for 20 minutes. Keep the 250 ml of cream and 150 g of mascarpone cold until you start.
Prepare the piping bag
Slide the piping tip into the piping bag, then cut its tip to let out the metal end. Fold the top of the piping bag over a large glass: you can fill it with both hands free.
Open the vanilla
Place the pod on the board, split it in length and scrape the seeds with the back of the knife. Reserve the emptied pod for another infusion.
Soften the mascarpone
Put the 150 g of mascarpone in the refrigerator bowl. Crush it a few seconds with the maryse to remove the large pieces, without warming it up for a long time.
Add the ingredients
Pour 250 ml of cream, 30 g of sifted icing sugar and vanilla seeds. Mix gently with the stopped whisk before starting the beater to avoid splashing.
Whisk gradually
Start at low speed for 30 seconds, then increases at medium speed. Move the whisks throughout the bowl without taking them out of the cream.
Stop at the right place
When the grooves remain visible and the cream forms a slightly curved beak at the end of the whisk, stop. It should be smooth and flexible, without yolks grains or separate liquid.
Fill the piping bag
Transfers about half of the cream into the piping bag. Fold the top, chase the air by pushing the cream towards the piping tip and twist the piping bag just above the trim.
Pack a try
Make a small rosette on a cold plate: press vertically, stop the pressure and then raise the piping tip. If the drawing collapses, put the cream back in the refrigerator instead of whipping it without control.
Decorate and Refrigerates
Pipe of the low keys on the cold dessert, or distributed in six verrines. Keep in the refrigerator immediately and go out only when serving.
Conservation. Store the cream and garnished dessert in the refrigerator at 4°C or less and use them within 24 hours. Do not leave a full piping bag near the oven.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Do not fill the piping bag too much.
A half-full piping bag holds better and heats less in the hands. Recharge it with the rest kept in the refrigerator.
Choose the right cream
Reduced-fat cream does not whip in the same way. The indicated fat is part of the recipe.
Questions Before You Start
Can I make a whole log with just this cream?
This preparation serves as a garnish and decor. It does not by itself replace a cookie or a mousse designed for a demoulded entremets.
How to recognize a cream too whipped?
It becomes grainy and loses its satin appearance. Stop as soon as the reliefs hold; prolonging does not make it better.
Is the piping bag mandatory?
Nope. Spread the cream with the back of a spoon or spatula to get a simple decor.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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