Crème pâtissière
This recipe makes juuuuust a wee bit too little to fill the 24 puffs made by the Pâte à choux recipe. By using every last little bit, we filled 22 of the 24 puffs.
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2 cups milk
6 large egg yolks ½ cup granulated sugar ¼ teaspoon table salt ¼ cup cornstarch, sifted 1 teaspoon vanilla extract 1 tablespoon rum 2 tablespoons unsalted butter |
Heat milk in a small saucepan until hot but not simmering. Whisk yolks, sugar, and salt in a large saucepan until mixture is thick and lemon-colored, 3 to 4 minutes. Add cornstarch; whisk to combine. Slowly whisk in hot milk. Cook milk mixture over medium-low heat, whisking constantly and scraping pan bottom and sides as you stir, until mixture thickens to a thick pudding consistency and loses all traces of raw starch flavor, about 10 minutes. Off heat, stir in vanilla, rum, and butter (if using) and transfer to another container to cool to room temperature, placing a piece of plastic wrap directly on surface of mixture to prevent skin from forming. Refrigerate pastry cream until firm. (Can be refrigerated overnight.) To ensure that pastry cream does not thin out, do not whisk once it has set.
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Lifted from here
Notes:
Notes:
- Since this caused some confusion for the hubby; first measure out 1/4 cup cornstarch, then sift it into the egg mixture.