- Whole Milk500
- Sachet of Vanilla Sugar1
- Whole Eggs2
- Cornflour or Flour60
- Vanilla Pod1
- Pinch of Salt1
A basic recipe in pastry and unratable and successful for sure that I propose today, the famous pastry cream essential to make your cream puffs, millefeuille, eclairs, fruit pies and other gourmet cakes! So in the traditional recipe we use only egg yolks but often we have egg whites that remain in a bowl at the bottom of the fridge, this recipe you avoid waste is not it! Test it and give me news!
Prepare the mixture
In a saucepan, pour the milk and half of the sugar (45 g). Scrape the vanilla bean with a knife and add the seeds and the clove to the milk. Bring to a boil over low heat to steep the vanilla in the milk.
In a bowl, put the whole eggs with the remaining sugar (45 g) and vanilla sugar and beat vigorously with a whisk until the mixture whitens and the sugar crystals are dissolved.
Gradually add cornstarch (maize type) or if not available, flour, egg and sugar mixture. Mix gently so as not to form lumps.
Cooking Pastry Cream
Once the mixture is well mixed, pour half of the vanilla flavored milk – just boiling – onto the creamer. Mix first gently and then more vigorously to relax the cream. When the cream is soft, pour it back into the pan with the remaining half of the milk.
Replace the pan over low heat. Stir constantly until the first bouillons appear, which coincides with the thickening of the cream. The latter must remain flexible.
Finally, when the pastry cream is sufficiently cooked, turn off the heat and stir in the butter and pinch of salt, then continue to whip it to cool more quickly.
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To prevent a dry crust from forming on the surface, cover it with a food film and keep it cool.
When you use it, take it out of the fridge, remove the vanilla pod and whip it again for a light consistency!
Good realization and good tasting!