Classic custard filling for cakes, tarts, pastries and other baked goods. Be sure to bring the mixture to a full boil to activate the cornstarch and ensure proper thickening.
This cream is very delicious, you have to try it.
For more delicious taste you can add whipped cream or add it into Swiss meringue buttercream.
You can find the entire procedure here: https://bakingisapassion.com/swiss/
Ingredients:
4 egg yolks
1/2 (60 grams) cup granulated sugar
1/4 cup (30 grams) cornstarch
2 cups (475 ml) milk
1/4 cup (55 grams) unsalted butter
1 teaspoon pure vanilla extract
Heat the milk.
Combine egg yolks, sugar, vanilla extract and cornstarch together.
When the milk is hot, whisking constantly egg yolks mixture, slowly pour one third of milk into egg mixture to tempering egg yolks (you don’t want to have scrambled eggs ☺).
Pour mixture back in the saucepan and cook 2-4 minutes until thick enough to holt its shape when lifted with spoon.
Strain mixture through a fine sieve into a bowl.
Add a small piece of unsalted butter and mix until butter incorporated. Cover with plastic foil (wrap) and let cool, then place in fridge.
You can use this pastry cream for filling cakes, tarts or pastries and other baked goods.
You can also fill this cake https://bakingisapassion.com/moss-cake/ or this cake https://bakingisapassion.com/oreo-cake/.
You can also fill this pastry cream in one of my best sponge recipes which you can find it here: https://bakingisapassion.com/guide-for-download/
Baking cakes is my big passion, which I have hopelessly fall in love. Join me and I will tell you the secrets of perfect cakes. Step by step, together we will create a perfect cake, cupcake or pastry that will melt on the tongue.
