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Now this stuff is NOT messing around. So rich and delicious, you can feel the heart attack. On the Great British Bake-Off they might refer to as creme patisserie, but it’s the same stuff.
Pastry cream can be used in Boston cream, cream puffs, eclairs, cake filling, or just eat that stuff man. It tastes like it would make an awesome ice cream. If I ever get my hands on an ice cream machine—you can bet your butt I will be trying that!
To make the filling a bit fluffier you can fold in some whipped cream. The cream will change the taste so make sure to add it a bit at a time and taste it. It’s totally optional though.
Pastry Cream
Ingredients
- 3 cups milk 2% or whole
- ½ cup sugar
- ¼ tsp salt
- 2 tsp vanilla
- ¼ cup cornstarch
- 1 tbsp flour
- 4 large egg yolks
- 4 tbsp butter
- ½ cup whipped heavy cream optional
Instructions
- In a saucepan stir 2 ½ cups milk, sugar, salt, and vanilla. Stir till simmering.
- In a separate bowl whisk cornstarch, flour, egg yolks with the remaining milk. Temper with hot mixture and pour back into saucepan.
- Stir constantly while bringing it to a boil and mixture thickens.
- Take off heat and stir in butter and vanilla.
- Pour through a sieve for a smooth finish.
- Store in fridge with plastic wrap touching the top to prevent a skin from forming.
- Optional: Fold in whipped cream before using.
