Pastry Cream
Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.
Servings: 10 middle size puff pastries
Calories: 1kcal
Ingredients
- 1/2 vanilla bean
- 250 ml whole milk
- 55 g egg yolk (approximately 3 yolks)
- 50 g sugar
- 25 g cornstarch (maizena)
- 25 g butter
Instructions
- Pour the milk into a saucepan. Split the vanilla pod lengthwise and scrape out the tiny seeds with the tip of a knife. Add the pod and seeds to the milk.
- Whisk the yolks with the sugar until well combined.
- Add the cornstarch and mix thoroughly.
- Bring the milk to a boil. Gradually pour 1/3 of the hot milk into the yolk-sugar mixture, stirring vigorously.
- Pour the mixture back into the saucepan.
- Cook the cream over low heat, stirring constantly, for about 2 minutes after it starts boiling. Remove the saucepan from the heat.
- Immediately transfer the cream to a cold bowl (previously chilled in the fridge or freezer). Add small pieces of butter and mix until smooth. Cover the surface of the cream directly with plastic wrap and refrigerate until completely cooled.
- Before serving, whisk the cream thoroughly. This is the moment to add rum or other flavorings, if desired.
Notes
Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.
Nutrition
Calories: 1kcal