Ingredients for Pastry Cream Filling
- 2 cups heavy cream
- 4 large egg yolks
- ¾ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup cornstarch
- Unsalted Butter
- Vanilla Extract
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How to Make Pastry Cream Filling
- Heat 2 cups heavy cream in a medium saucepan over medium heat until it just begins to simmer, stirring occasionally to prevent scorching.
- In a separate bowl, whisk together 4 large egg yolks, ¾ cup granulated sugar, and ¼ teaspoon salt until pale and slightly thickened.
- Gradually whisk in ¼ cup cornstarch until the mixture is smooth and pale yellow.
- Once the cream simmers, slowly pour about ½ cup of the hot cream into the yolk mixture, whisking constantly to temper the eggs. This prevents scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium heat, whisking constantly, until the pastry cream thickens and becomes glossy (about 1-2 minutes). It will coat the back of a spoon.
- Remove from heat and whisk in 4 tablespoons (½ stick) unsalted butter and 1 teaspoon vanilla extract until fully incorporated.
- Transfer the pastry cream to a large bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and set.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
271g
Fat
462g
Carbs
29g
