Pastry cream is used as filling for beignets and is present in many cakes. It goes well with strawberries.
1 L WHOLE MILK
6 EGG YOLKS
1 VANILLA BEAN
125 G GRANULATED SUGAR
50 G BUTTER
Preparation time 20 M.
cooking time: 15 M.
1-Bring 50 cl of milk and pieces of vanilla bean to a boil. Cover and steep
2-In a bowl, whisk the egg yolks with 75 g of sugar until the mixture turns White.
3-Remove the vanilla pod from the hot milk and add the remaining cold milk, cornstarch and the remaining sugar. Bring the mixture to a boil, stirring with a whisk.
4-Pour a quarter oh the hot liquid into the egg and sugar mixture.
5-Using a whisk, stir in the remaining milk mixture. Bring everything to a boil, stirring constantly.
6- As soon as the mixture starts to boil, remove from heat and pour into a bowl. When the cream cools to 50°C, add the cubed butter and whisk together.
7-Cover with plastic wrap and store in a cool place