Vanilla pastry cream

bakeholic

"This is an approved recipe i found on frenchfoodabout.com. This pastry cream, unlik many others, has a very thick consistency and holds up a bit. It's great for puffs and eclairs, awesome for toasts, gorgeous for cakes, and fabulous for a lot more! Enjoy :)"
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Ingredients

1¼ hrs servings
Serving size has been adjusted!
Original recipe yields 1 servings



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Directions

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  1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam.
  2. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
  3. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
  4. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick.
  5. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.

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