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