An easy recipe for classic, vanilla-flavored creme patissiere. This pudding-like pastry cream can be used in Napoleons, fruit tarts, eclairs and more.
Author: Sweet and Savory by Shinee
In a small bowl mix together the
Corn Starch (2 Tbsp)
All-Purpose Flour (2 Tbsp)
Milk (17 fl oz)
Vanilla Extract (1 tsp)
to a boil. Once it boils, turn off the heat.
Granulated Sugar (1/3 cup)
until pale yellow. Add flour mixture and continue stirring.
To temper the egg yolk mixture, add about 1/2 cup of the milk and mix quickly. Add the egg mixture to the milk. Cook over medium heat stirring frequently until it thickens.
Transfer to a clean bowl and set it over ice bath. Cover with plastic wrap so that it touches the cream and refrigerate it.
Heavy Cream (1/2 cup)
until it forms stiff peaks. Don’t overbeat it. Add whipped cream to the pastry cream and mix until well combined.
Serve and enjoy!
Nutrition Per Serving
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