Pastry Cream

Lightly scented with vanilla, pastry cream is a versatile filling ready for cakes, doughnuts, tarts, or anything else your baking heart can dream up. Use to fill profiteroles and then assemble into an impressive Croquembouche.

Pastry Cream
Lightly scented with vanilla, pastry cream is a versatile filling ready for cakes, doughnuts, tarts, or anything else your baking heart can dream up.
Yield: makes About 3 1/4 cups

Ingredients

  • 1 12 cups milk
  • 12 cup sugar
  • 3 Tbsp. cornstarch
  • 4 egg yolks
  • 1 12 tsp. vanilla extract
  • 16 Tbsp. butter, softened

Instructions

  1. Bring 1 cup milk and sugar to a boil in a 4-qt. saucepan over medium heat. Meanwhile, whisk remaining milk, cornstarch, and egg yolks together in a large bowl. Slowly pour half the hot milk into yolk mixture, whisking constantly, then return mixture to saucepan, and cook, stirring constantly with a wooden spoon, until it thickens and just returns to a boil. Stir in vanilla and transfer to a bowl; cover with plastic wrap and refrigerate until chilled. In a large bowl, beat butter on medium speed of a hand mixer until pale and fluffy. Add cold filling and beat until smooth and fluffy, about 4 minutes. Chill until ready to use.