Vanilla Pastry Cream

The smoothest vanilla pastry cream you will ever try! We use it almost daily at our pastry shop.

For 1 portion (~ 600g):

• 225 g Milk

Put in a pot and warm up.

• 6 Egg Yolks

• 100 g Sugar

• 20 g Corn Starch

• Vanilla (pod if you have it, essence or extract works just as good if you don’t)

Mix in a bowl using a whisk. Add the warm milk, mixing continually, return composition to the pot and cook on medium-high until thick and shiny. Remember to whisk all the time so it does not burn.

• 200 g Butter (cold)

Add cold butter to the warm cream and whisk until all the butter is melted and the cream is shiny and smooth.

You can use it to fill eclairs, cream puffs or tarts.