Vanilla Dessert Cream Danette Style

After the chocolate dulcey dessert cream and the pistachio & orange blossom one, here is the simplest (but not the least indulgent!) version of dessert creams like danette or liégeois, the vanilla one. A creamy vanilla chocolate with a well-flavored vanilla whipped cream, it's always a hit 😉 Of course, the whipped cream is optional, and you can also modify it by adding the flavor of your choice (coffee extract, chocolate shavings, hazelnut puree…) for a slightly different version.

Ingredients:
I used Madagascar vanilla and Norohy vanilla extract from Valrhona: code ILETAITUNGATEAU for 20% off the entire site (affiliate).

Vanilla Danette 7

Preparation time: 15 minutes + cooling
For 5 to 6 dessert creams:

Ingredients:

15 to 20g of cornstarch (depending on whether you want a firmer result)
500g of full cream
25g of sugar
1 vanilla bean

For the whipped cream:
150g of full cream
15g of icing sugar
1 teaspoon of vanilla extract

Recipe:

Gradually dilute the cornstarch with cold cream. Add the sugar and the seeds of the vanilla bean.

Vanilla Danette 1

Place the saucepan on the fire and thicken over medium heat, stirring constantly; the cream must be at a low boil for about 2 minutes for the cornstarch to be cooked.