Pastry Cream
Pastry cream is a classic ingredient in many desserts. Having a good one in your arsenal is crucial for anyone that wants to create excellent pastries. This cream can be used as a base for many kinds of baked tarts and as a filling for donuts, cream puffs, brioche, and parfaits.
Combine <quantity>150<unit>g</unit></quantity> of sugar, <quantity>30<unit>g</unit></quantity> of all-purpose flour, and a pinch of salt in a bowl
Scrape off the seeds from <quantity>¼</quantity> vanilla bean. Add the pod and seeds to the bowl
Separate <quantity>3</quantity> egg yolks and add to the bowl
Add <quantity>225<unit>ml</unit></quantity> of whole milk to a saucepan over medium heat and bring to a simmer. Turn off the heat
Whisk the yolk, sugar, and flour mixture until everything is combined and homogeneous
Pour the hot milk into the bowl, little by little. Whisk well after every addition until combined
Transfer it to a saucepan over medium heat and boil for 1m. Whisk constantly until a thick and smooth cream is formed. Remove from the heat
Cut <quantity>45<unit>g</unit></quantity> of cold butter into medium pieces
Add the butter to the cream, in batches, while still hot. Stir constantly until all the butter is combined. The pastry cream is ready
Let it chill completely, with cling film pressed directly against the surface, before using it in your favorite dessert!
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