Pastry cream
Description
The recipe won't take much time. I always add vanilla bean to the classic cream, which gives it a truly exquisite flavor and aroma. Preparing this cream is easy and won't take long, but it must be thoroughly chilled before use. The cream is perfect for filling and decorating. Serve chilled.
Instructions
- 1
Step 1
1. Place chicken yolks in a bowl, add granulated sugar and starch or flour, then beat everything together.
- 2
Step 2
2. Pour milk and cream into a saucepan, add the vanilla pod (split it open and add only the seeds), and heat gently until small bubbles form around the edges.
- 3
Step 3
3. Take half a cup of the hot milk mixture and pour it into the bowl with the yolks, stirring vigorously all the time.
- 4
Step 4
4. Pour the egg mixture into the saucepan with the main milk mixture and whisk continuously to prevent the yolks from curdling.
- 5
Step 5
5. Cook the cream until a thick consistency forms, then remove from heat and immediately cover with plastic wrap to prevent the cream from drying out, let it cool.