Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons,
éclairs, tarts, and Génoise cake. The use of crème patisserie is limited only by
your imagination; grace a simple or an elaborate French dessert recipe with it.
If you would like a lighter filling, just fold in some whipped cream.
2 cups milk
1/4 cup granulated sugar
2 egg yolks
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a
boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg.
Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.
When the milk comes
to a boil, drizzle it into the bowl in a thin stream while mixing so that you do
not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil,
stirring constantly so the eggs don't curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat.
Stir in the butter and vanilla extract, mixing until the butter is completely blended in.
Pour into a heat-proof container and place a piece of plastic wrap directly on the surface
to prevent a skin from forming.
Refrigerate until chilled before using.
Yield: 2 1/2 cups
Amount Per Serving Calories: 151, Total Fat: 5.8g, Cholesterol: 90mg