A rich and creamy custard filling used in a variety of pastries, desserts and cakes. An essential ingredient in many classic French pastries, it is versatile enough to be used in a variety of culinary creations.
Scrape the seeds from ⅓ of a vanilla bean
Add 500ml of milk to a small pot and add the vanilla seeds. Bring to a simmer over low heat
Add 140g of sugar to a bowl together with 130g of egg yolk. Whisk to combine
Add 50g of cornstarch and whisk until there are no lumps
Pour ½ of the hot milk and whisk to combine
Return the mixture to the pot with the remaining ½ of the milk. Whisk over low heat until it begins to thicken. Stir with a spatula to get a thick and smooth cream
Spread the cream on a tray to cool down quickly
Cover with clingfilm in contact with the surface
Refrigerate until cool
Transfer the cream to the bowl of a stand mixer and beat with the whisk attachment on medium speed
Add 50g of butter and whisk until combined. The pastry cream is ready
Enjoy it in your desserts and pastries!
Yield 800 g