easy pastry cream

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hi hi people. so today was pretty exciting, i have been out of the baking game for a while now and i have been missing it dearly. at this moment in life i am at a crossroads of sorts when it comes to my career. luckily, there is no rush to decide but today i felt as if there was a sign from the foodie gods above. this morning i woke up unmotivated and bored...then suddenly someone messaged me on instagram asking for a cake! usually i would be like "ohmygoodness a cake for tomorrow? yeah right buster!) but not today! i was SO thrilled. i went straight to the store picked up the usual things and got to it. for the filling of most cakes i bake, i like to use a mousse, whether it be chocolate, raspberry or vanilla. pastry cream is a delicious concoction that adds a happy sweet surprise to any pastry.

some people might get intimidated when googling pastry cream recipes, i know i used to. i simplified the recipe i normally use so if you're hankering for some pastry cream this recipe is a breeze. you don't have to be baking a cake to enjoy this stuff. whip out some chocolate and berries and dip away. ;)

eat your hearts out babes.

-sky

 

easy pastry cream

makes one cup (fills one 8 inch cake)

1 1/4 c whole milk

1/2 vanilla bean split

3 egg yolks

1/4 c white sugar

2 tbsp flour

2 tbsp corn starch

 

steps:

in a small bowl, mix together egg yolks and sugar. 

meanwhile, in a small saucepan bring milk and vanilla bean to a slight boil.  

take off the heat. to avoid curdling, add half of milk mixture to egg mixture while whisking. then add the combined mixture to the rest of the milk.   

put back on medium heat whisking vigorously until thick. about one minute. watch carefully or else it will burn!  

remove from heat, put into a tupperware. cover with plastic wrap so it's touching the pastry cream. this prevents it from developing a gross film on top. put in the refrigerator until ready to use. tah dah!

 

variations:

chocolate pastry cream- add melted chocolate while still warm.  

bavarian cream- add whipped cream when cool. 

raspberry mousse- combine Bavarian cream and raspberry compote.

chocolate mousse- combine chocolate pastry cream with whipped cream.