CRÈME SAINT-HONORÉ

• In 2- to 3- quart enameled cast-iron or copper saucepan, heat the milk and vanilla bean over moderate heat until small bubbles appear around the edge of the pan.
• Remove the pan from the heat and cover to keep the milk warm.
• With a wire whisk or a rotary or electric beater, beat the egg yolks and ½ cup of sugar together until the yolks are thick enough to fall in a ribbon when the beater is lifted from the bowl.
• Beating constantly, gradually sift in ⅓ cup of flour.
• When the flour is absorbed, remove the vanilla bean from the milk and pour in the warm milk in a thin stream, beating all the while.
• Immediately pour the mixture back into the saucepan.
• Stirring deeply along the sides and into the bottom of the pan with a whisk or a wooden spoon, bring to a simmer over moderate heat.
• Do not let the pastry cream come near a boil at any point, but simmer it long enough to remove any taste of raw flour, about 5 minutes.
• Remove the pan from the heat and strain the hot pastry cream into a large bowl.
• Then, working quickly, add a pinch of salt to the egg whites in another bowl and, with a wire whisk or a rotary electric bear, beat until they are just stiff enough to form unwavering peaks on the beater when it is lifted from the bowl.
• Scoop about ¼ of the egg whites at a time over the hot pastry cream, stirring after each addition until no trace of white shows.
• Stir in the Grand Marnier and set the pastry cream aside to cool to room temperature.
• Complete the pastry cream no more than an hour before you plan to serve the cake.
• Sprinkle the gelatin into a heatproof measuring cup or small bowl filled with ⅓ cup of cold water. When the gelatin has softened for 2 or 3 minutes, set the cup or bowl in a small pan of simmering water and, stirring constantly, cook over low heat until the gelatin dissolves completely.
• Remove the pan from the heat but leave the cup or bowl of gelatin in the water to keep it fluid.
• With a wire whisk or a rotary or electric beater, whip 1 ½ cups of chilled heavy cream until it begins to thicken.
• Sprinkle in the ½ cup of confectioners’ sugar and continue beating until the cream is stiff enough to form soft peaks on the beater when it is lifted from the bowl.
• Beat in the dissolved gelatin.
• Scoop the whipped-cream mixture over the pastry cream, and with a rubber spatula, fold them together gently but thoroughly, using an over-under cutting motion rather than stirring.
• Taste for flavouring and refrigerate for at least 30 minutes.