Pastry cream used to make classic profiteroles, cream puffs, to fill chocolate eclairs, as filling for cakes, like Boston cream pie, as filling for fruit tarts, to make mille feuille, and to make vanilla pudding or chocolate pudding (among others).
Course Dessert
Cuisine French
Keyword Culinary 3, Custards, Pastry
Ingredients
2/3cupgranulated sugar
3large egg yolks
1teaspoonvanilla extract
3tablespoonsall-purpose flour
1cupwhole milk
Instructions
Whisk together sugar, egg yolks, and vanilla in a medium bowl until mixture is pale yellow and “makes ribbons,” 3 to 4 minutes. Add flour; whisk until smooth.
Bring milk to a boil in a medium saucepan over medium, about 3 minutes. Gradually add milk to egg yolk mixture, whisking constantly. Return mixture to saucepan.
Bring to a boil over medium, whisking constantly, about 3 minutes. Boil mixture, whisking constantly, 1 minute. Transfer mixture to a medium bowl; press plastic wrap directly onto surface. Let cool to room temperature, about 1 hour. Mixture can be chilled, covered, for up to 3 days.