What is creme viennoise?

Creme viennoise is a classic French dessert made from a combination of custard and whipped cream. It has a rich, creamy, and velvety texture, with a light and airy consistency. The name "creme viennoise" is derived from Vienna, Austria, although the dessert is believed to have originated in France. It is often used as a filling in pastries, tarts, and cakes, but can also be served on its own.

Ingredients:

- Egg yolks

- Sugar

- Vanilla bean or vanilla extract

- Milk

- Heavy cream

Instructions:

1. In a heatproof bowl, whisk together the egg yolks, sugar, and vanilla bean seeds (or vanilla extract).

2. In a saucepan, bring the milk to a simmer over medium heat.

3. Slowly whisk the hot milk into the egg yolk mixture, stirring constantly to avoid curdling.

4. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until the custard thickens and coats the back of a spoon.

5. Strain the custard through a fine mesh sieve into a clean bowl.

6. Place the bowl of custard over a larger bowl filled with ice water and stir until it has cooled completely.

7. In a separate bowl, whip the heavy cream until it forms stiff peaks.

8. Gently fold the whipped cream into the cooled custard until well combined.

9. Transfer the creme viennoise to a serving dish or use it as a filling for your desired dessert.

Creme viennoise can be refrigerated for up to 3 days.