Into a small ramkein, add the powdered gelatin along with the cold water. Stir to combine and allow it to sit for 5-10 minutes to bloom.

Add the egg yolks and sugar to a bowl and whisk together to combine for about 30 seconds (once you add the sugar whisk it straight away or the sugar will 'burn' the yolks and create little lumps)

Scrape the beans from a fresh vanilla pod and add these to a medium saucepan along with the cream. Place it over a medium heat and stir occasionally to disperse the vanilla.

Once the cream is steaming, remove it from the heat, and while whisking, slowly pour it over the egg yolk mixture.

Once at temperature, immediately remove it from the heat and pass it through a sieve, placed over a bowl. This will catch any little bits that might have possibly scrambled.

Add in the bloomed gelatin and whisk to combine. Cover the surface with cling film and refrigerate for a minimum of 6 hours or ideally overnight.

The next day, add it to a stand mixer fitted with a whisk attachment (or use a hand whisk) and whisk it for 1-2 minutes until it is thicker and smooth. Initially it might look slightly lumpy, but it will smooth as you whisk. The cremeux is ready to use, and can be used to fill eclairs or as part of a layer cake. It is stabilised from the gelatin so will hold its shape well even in slightly warmer conditions.