What it is used for?

Pastry cream is often used as a filling for cakes, tarts, éclaires, Napoleons and other pastries.

Yield: 300g of pastry cream, should be enough to fill around 25 medium sized éclaires.

Ingredients:

• 200g milk
• 60g sugar
• 2 egg yolks
• 20g cornstarch (maizena)
• 1 vanilla bean or 1 teaspoon vanilla extract
• optional: 1/2 tablespoon liquor or rhum
• optional: 20g butter

Step by step

• Cut vanilla bean in the middle and scrap the seeds from the vanilla bean with a knife.
• Place milk with the vanilla bean and seeds into a saucepan and bring it to boiling.
• Meanwhile, beat the egg yolks with sugar and cornstarch.
• Pour half of the boiled milk within the egg yolk and sugar mixture; whisk constantly to prevent curdling.
• Pour back the milk & egg mixture within the saucepan and cook over medium heat until boiling, whisking constantly.
• When it boils, whisk the mixture for another 2-3 minutes until it becomes thick.
• Remove from heat and mix in butter and liquor if using.