Lightly scented with vanilla, pastry cream is a versatile filling ready for cakes, doughnuts, tarts, or anything else your baking heart can dream up. Use to fill profiteroles and then assemble into an impressive Croquembouche.
Ingredients
- 1 1⁄2 cups milk
- 1⁄2 cup sugar
- 3 Tbsp. cornstarch
- 4 egg yolks
- 1 1⁄2 tsp. vanilla extract
- 16 Tbsp. butter, softened
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Instructions
Step 1
Bring 1 cup milk and sugar to a boil in a 4-qt. saucepan over medium heat. Meanwhile, whisk remaining milk, cornstarch, and egg yolks together in a large bowl. Slowly pour half the hot milk into yolk mixture, whisking constantly, then return mixture to saucepan, and cook, stirring constantly with a wooden spoon, until it thickens and just returns to a boil. Stir in vanilla and transfer to a bowl; cover with plastic wrap and refrigerate until chilled. In a large bowl, beat butter on medium speed of a hand mixer until pale and fluffy. Add cold filling and beat until smooth and fluffy, about 4 minutes. Chill until ready to use.
- Bring 1 cup milk and sugar to a boil in a 4-qt. saucepan over medium heat. Meanwhile, whisk remaining milk, cornstarch, and egg yolks together in a large bowl. Slowly pour half the hot milk into yolk mixture, whisking constantly, then return mixture to saucepan, and cook, stirring constantly with a wooden spoon, until it thickens and just returns to a boil. Stir in vanilla and transfer to a bowl; cover with plastic wrap and refrigerate until chilled. In a large bowl, beat butter on medium speed of a hand mixer until pale and fluffy. Add cold filling and beat until smooth and fluffy, about 4 minutes. Chill until ready to use.
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