Pastry Cream Filling
"This is a great custard type filling for your cakes, eclairs, etc. This is the recipe my daughter use to fill her sons first birthday cake."
- Ready In:
- 2hrs
- Ingredients:
- 8
- Yields:
-
2 Cups
- Serves:
- 1
ingredients
- 1 1⁄3 cups heavy cream
- 3 large egg yolks
- 1⁄3 cup sugar
- 1 pinch salt
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 1⁄2 teaspoons vanilla extract
directions
- Heat heavy cream in medium sauce pan over medium heat until simmering, stirring occasionally. In a separate bowl, whisk egg yolks, sugar and salt together. Add cornstarch into mixture, continue whisking until it is a pale yellow and thick.
- When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture back to sauce pan, continue cooking over medium heat, whisking constantly until thick and glossy, about 1-2 minutes. Take off heat whisk in butter and vanilla. Transfer pastry cream to a bowl large enough to hold it, take some plastic wrap press directly onto surface, refrigerate until cold and set, at least 2 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Oh this is the best custard filling I have ever eaten. I gave to a friend and he said he normally did not like custard but loved this. I used as a popover filling here are my changes. At first I cut in half but soon found out I needed the whole recipe so - for the whole recipe 4 eggs 6 Tablespoons of sugar otherwise it was the same.Oh I only used the 1 Tablespoon of cornstarch.
RECIPE SUBMITTED BY
Yes I am a recipezaar junkie, I can't help it I need a fix almost daily. I like collecting recipe more than I like actually cooking.
