Creme patissiere, or pastry cream, is the French equivalent to custard, but so much tastier. It is the classic filling for French pastries such as eclairs, profiteroles, and even fruit tarts.
There is this misconception about it that it is a finicky thing to make, what with all the scalding milk and egg yolks. This is a fool-proof method to achieving the most luscious and silky pastry cream.
3/4 cup sugar
1/3 cup cornstarch
Pinch of salt
3 cups whole milk
6 large egg yolks
3 Tbsp butter
1 tsp vanilla
Make the pastry cream ahead as it needs to be cold at time of use.
Whisk together sugar, cornstarch, and salt in a medium saucepan.
Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat.
Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl.
Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming.
Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
صحة و عافية