Secret recipe for pastry cream

Remove from the heat and let the milk sit for 10-15 minutes to allow the vanilla flavor to absorb.

2- In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale. This will take about 2-3 minutes of vigorous whisking.

3- Slowly pour about ½ cup of the warm milk into the egg yolk mixture, stirring constantly to loosen the egg flavor and prevent it from curdling.

Gradually add the beaten egg mixture to the saucepan with the remaining warm milk, stirring constantly.

4- Return the saucepan to the stove over medium heat.

Cook, stirring constantly, until the mixture thickens and begins to boil. This will take about 5-7 minutes.

Once the mixture is thick and smooth, cook for an additional 1-2 minutes to ensure the cornstarch is fully incorporated and the cream is smooth.

5- Remove from the heat and add the butter pieces and whisk until completely melted and combined.

If using vanilla extract instead of vanilla beans, add it now and stir until combined.

For an extra velvety, rich texture, gently fold in the whipped heavy cream (optional).

6- Pour the pastry cream into a clean bowl through a fine mesh sieve to remove any lumps and the vanilla bean rind (if using).

Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Refrigerate for at least 2 hours, or until completely cooled and set.

Tips:

Continuously whisking while cooking and straining the pastry cream ensures a silky smooth texture.
For a different flavour, try infusing the milk with cinnamon sticks, coffee grounds or citrus peel.
The pastry cream can be stored in the fridge for up to 3 days. Stir gently before using to restore its smooth texture.

Pastry cream is very versatile and can be used in many desserts, including:

-Eclairs and puff pastry cream: Place pastry cream in a choux pastry shell for a classic snack.

-Fruit tarts: Fill a pre-baked pie shell with pastry cream and top with fresh fruit for a pretty and delicious dessert.

-Layer cakes: Spread pastry cream between layers of sponge cake for a delicious filling.

-Danish pastries: Use pastry cream as a filling for flaky Danish pastries.