This cream is made with condensed milk if you can recall from my previous post, the Smooth Cream.
Mix the soft butter with the condensed milk until it becomes a creamy mixture, add and sieve in the corn starch, stir well to incorporate it.
Let the whipping cream simmer in a pan with the vanilla bean and the scraped caviar vanilla.
After removing it from the stove and filter it.
Pour the filtered whipping cream into the mixture of condensed milk, butter, and cornstarch, put it on the stove, and stir constantly with a whisk.
Remove the cream from the stove as soon as it starts to thicken.
Pour it into a glass bowl and cover it with plastic wrap and let the plastic touch the top of the cream, let it finish cooling at room temperature.
Finally, take it out, fill the shells with a pipe, and garnish as you please!
NOTES
I love these Mini Fillo Shells! They can be stored at room temperature or in the freezer. They taste great and they are perfect for parties and special occasions.
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