Form balls of 12/14gr each and place them in a circular fashion, on a baking sheet with baking paper and set them to rise.
Bake in the oven at 200°C
Cream queen
Introduce everything into the Masterchef, let it reach 65°C.
When the liquids reach 65°C, slowly pour them over the previously dry-mixed flour and sugar in a large bowl.
Form a batter, at first thick, then fluid, using a whisk. Pour the crayon inside the machine, straining it through a strainer.
Mix yolk and sugar. At 1 1/2 minutes after the timer sounds (by 3 minutes) signaling the end of the Masterchef cooking phase, pour the yolks into the machine.
Wait for cooling and collect the cream inside a white cassette. Cover the surface with contact film and store in the refrigerator at +4°C.
Diplomatic cream
Soften custard with whisk; whip cream in planetary mixer.
Melt the gelatin and add it to some of the custard, then combine it with the remaining custard and gently add the whipped cream.
Mounting
Once baked and cooled, cut the crown in half and fill with custard and diplomatic cream, close and dust with powdered sugar.
