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This cream has become a favorite among many chefs. Lighter on the palate than custard, it is featured in a wide range of desserts.
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Still somewhat of a secret, this cream has nonetheless become a staple in the pastry world in recent years. Featured in an episode of Meilleur Pâtissier, it is used by renowned chefs such as Cyril Lignac, Christophe Michalak, and Nina Métayer. A true chameleon, it works equally well in cream puffs, as a log cake filling, or in macarons. On her blog “Aux délices du palais,” culinary photographer and stylist Saleha walks us through the steps of making it at home. “The cream can be flavored with lemon or orange zest, a vanilla pod, coffee, or cinnamon,” says the enthusiast. The possibilities are endless, starting from just a few basic ingredients.
To make the magic happen, you’ll need 5 ingredients in your cauldron. Milk, whole liquid cream (with at least 30% fat), white chocolate, a vanilla pod, and a bit of gelatin. After mixing these together, you’ll get a creamy concoction “somewhere between custard and ganache.” To prepare it, start by soaking 5 grams of gelatin for 10 minutes in a large amount of cold water. Then, heat 100 g of whole milk with the seeds from a vanilla pod. Once the milk boils, remove it from heat and let it infuse for 10 minutes. Add the squeezed out gelatin, and heat it up one last time. All that’s left is to add 160 g of melted chocolate in a bain-marie. A little tip from Saleha: “Incorporate the hot milk in three parts, stirring after each addition.”
Also known as reverse ganache, namelaka cream is a must-have for top pastry chefs. The backstory is that it was created through a collaboration between the École du Grand Chocolat Valrhona, founded by chocolatier Frédéric Bau, and a team of Japanese pastry chefs. Its name comes from the Japanese word “nameraka,” meaning “smooth,” “silky,” “creamy.” And indeed, Saleha has a valuable tip for achieving the perfect creaminess. She recommends letting it rest for 16 hours in the refrigerator. Afterward, it can be incorporated into numerous sweet recipes.
Perfect for filling eclairs or cream puffs, it also makes an excellent dessert cream. And if vanilla isn’t your thing, you can infuse it with any flavor you like. Simply add your chosen flavoring to the milk before bringing it to a boil. Clearly, the crème de la crème is accessible to everyone, even at home!
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