Pastry Cream joy of baking

joyofbaking.com

Janet Messanelli Bozzone

subheading: Pastry Cream Recipe:

1 ¼ cups (300 ml) milk (whole or 2%)

½ vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste

3 large egg yolks

¼ cup (50 grams) granulated white sugar

2 tablespoons (20 grams) all-purpose flour

2 tablespoons (20 grams) cornstarch (corn flour)

½ tablespoon liqueur (Grand Marnier, Brandy, Kirsch) (optional)

For lighter pastry cream fold in ½ cup (120 ml) softly whipped cream to cooled pastry cream.

For Chocolate pastry cream add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate to the hot pastry cream. Stir until melted.

For Coffee pastry cream add ½ to 1 tablespoon instant espresso or coffee powder to the hot milk.

For Raspberry pastry cream add ¼ cup (60 ml) (or to taste) raspberry sauce to pastry cream.

Directions at joyofbaking.com

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