Tuesday, May 5, 2009

Pastry Cream (for eclairs)

This is the cream for the inside of the Eclairs. It is basically a thick vanilla pudding.

1/4 cup cornstarch
2 cups milk
4 large egg yolks
1 tsp vanilla extract
1/2 cup sugar
2 Tbsp unsalted butter

In a medium bowl, whisk the cornstarch into 1/2 cup of the milk. Let rest for 1 minute, then whisk again. Whisk in the egg yolks.

In a medium saucepan, stir together the rest of the milk, sugar, and vanilla. Bring to a simmer over medium heat. While constantly whisking, drizzle in the eggs mixture. Stir constantly until tiny bubbles boil up for ten seconds. Mix in the butter. Remove from heat. Strain, if necessary. Pour into a heat resistant bowl and cover the surface directly. Cool and store in fridge until ready to use.

For coconut pudding, use coconut milk in place of regular milk.

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