Ingredients
For the fig filling
White chocolate chantilly
Mousseline cream
Directions
- 1
Blend all ingredients together and cook on a low flame until it comes to a boil.
- 2
Take off heat and refrigerate until needed.
- 3
Mix cream with honey and vanilla and bring to a boil on low heat, stirring occasionally.
- 4
Pour 1/2 of the cream over the white chocolate and wait for 30 seconds before stirring.
- 5
Add remaining cream and mix until combined. Blend with a stick blender for a more uniform consistency. Refrigerate overnight.
- 6
Whisk together sugar, eggs, and cornstarch in a bowl.
- 7
In a small saucepan, combine milk and vanilla. Whisk constantly and bring to a boil.
- 8
Pour the hot milk slowly into your egg mixture, whisking constantly.
- 9
Bring the mixture back on medium-low heat and whisk until the mixture is bubbling slowly. Cook the mixture for another 30 seconds and take off heat.
- 10
Add half of your butter and combine with a whisk. Transfer the mixture to a tray. Cover with plastic wrap and cool to room temperature.
- 11
In a stand mixer or using a hand mixer, whisk cubes of the remaining butter a little at a time at high speed until you get a fluffy cream. Refrigerate until needed.
