CONFECTIONER’S CREAM FILLING

INGREDIENTS

 

400 ml of milk

100 grams of icing sugar

50 grams of cornstarch

1 unit of egg

1 unit of egg yolk

1 teaspoon vanilla extract

 

PREPARATION METHOD

 

The first step in this simple pastry cream recipe is to gather the necessary ingredients.

Then mix the egg yolk, egg, icing sugar and cornstarch in a bowl.

 

Tip: Use a fouet to prevent lumps from forming.

 

Boil the milk with the vanilla essence, and remove from the heat when it starts to boil.

Add a little hot milk to the egg mixture and stir quickly. By doing this we are seasoning the eggs and preventing them from cooking.

After the previous step, transfer the mixture to the pan of milk and cook over medium heat, stirring constantly to prevent burning. When thick, lower the heat and cook for another 3 minutes.

Pour the cream into a bowl, cover with plastic wrap (to prevent a skin from forming), and reserve in the refrigerator until ready to use.