DoubleCream.comPastry Cream Recipe
For full recipe visit: http://www.legourmet.tv/baking/pastrycream.html
Looking for a filling for your Eclairs? Here it is, pretty easy to make, based on an egg custard.
Ingredients:
4 cups milk
1 vanilla bean split length-wise
1 cup sugar
2 whole eggs
5 egg yolks
6 tablespoons corn starch
Separating eggs is easy... here is a short video with three methods.
Method:
In a heavy saucepan start the milk and vanilla bean over high heat then reduce heat and bring to a simmer.
In a bowl whisk together remaining ingredients until smooth.
When milk is up to temp, whisk a small amount into egg mixture to temper. Then mix egg mixture into milk and cook, stirring or whisking over med heat until mixture thickens dramatically - about 3-4 minutes.
Remove from heat and take out the vanilla pod - scraping seeds back into mixture.
Pour into a bowl, cover with plastic wrap and refrigerate until use.
Will keep in fridge for up to 4 days
Makes 5 cups.
Read more and see the video here: Pastry Cream Recipe | Baking and Recipe Videos on Le Gourmet TV http://www.legourmet.tv/baking/pastrycream.html#ixzz1KplRpXeU
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