PASTRY CREAM

Pastry cream is used as filling for beignets and is present in many cakes.  It goes well with strawberries.

INGREDIENTS

1 L WHOLE MILK

6 EGG YOLKS

1 VANILLA BEAN

125 G GRANULATED SUGAR

50G CORNSTARCH

50 G BUTTER

Preparation time 20 M.

cooking time: 15 M.

METHOD

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