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Opalys Pastry Cream

The Opalys pastry cream is a sophisticated and contemporary take on one of pastry’s most beloved basics. In this recipe, the star is Valrhona’s Opalys 35% white chocolate, known for its milky profile, delicate sweetness, and ivory color, which brings a unique elegance to any dessert.

To modernize the recipe and adapt it to current demands, we have replaced traditional cornstarch with Gelcrem Caliente. This thickener not only guarantees a smooth and stable texture, but also allows the cream to be frozen without losing its creaminess or structure upon thawing. This opens up a world of possibilities for cutting-edge pastry, facilitating the production and assembly of desserts in advance.

Pastry cream is a cornerstone of baking: it’s used to fill tartlets, éclairs, millefeuilles, brioches, and countless classic and modern creations. With this version made with Opalys and Gelcrem Hot, we take tradition to a new level of flavor, texture, and practicality.

Opalys Pastry Cream

Ingredients

Opalys Pastry Cream
- 800g -
  UHT whole milk
- 200g -
  Whipping cream.
- 180g -
  Egg yolks
- 100g -
  Sugar
- 50g - Gelcrem Hot
- 1u -
  Vanilla pod
- 100g -
  Opalys 35% Chocolate – Valrhona

Prepared by

Opalys Pastry Cream
1. Heat the cream with the scraped vanilla bean and let it infuse for 20 minutes.
2. Mix all the ingredients and cook until boiling.
3. Add the white chocolate and refine the texture with a blender.