Pastry Cream Recipe

This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. 

To make a lighter filling, fold in plain whipped cream.

the ingredients 

we will need 200 ml of milk, 25 grams of sugar, 1 teaspoon vanilla.

We will need also 25 grams of sugar, 20 grams of cornflour and 2 egg yolk .

In a saucepan over medium heat, combine the milk, vanilla, and 25 grams of sugar until boiling.

Beat the egg yolks, cornflour and  sugar in a bowl. and beat until pale and thick.

Pour hot milk mixture into the egg yolks, whisking continuously. Return to a clean saucepan. Cook over low heat for 8 minutes, stirring, until the mixture thickens and beginning to bubble.

cover the surface with a piece of baking paper or cling film before cooling and using or storing in the fridge. For a fluffier pastry cream, fold in ½ cup whipped cream.

I hope you like it