Pastry Cream

(creme patissiere)

Silky homemade vanilla pastry cream (creme patissier) to use in cakes, pastries, donuts and desserts.

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You'll Need: Egg Yolks Milk Sugar Vanilla Cornstarch Butter

Step 1: Whisk the egg yolks, sugar and cornstarch together in a bowl until light and thick. 

Step 2:  Heat the milk and vanilla in a saucepan until scalding.

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Step 3: Temper the eggs by drizzling a little of the hot milk into them and whisking it in. Keep going until all the milk is incorporated.

Step 4:  Pour everything back into the saucepan and bring it to a boil, whisking constantly.

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Step 5:  Boil for 1-2 minutes until the custard is thick and glossy.

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Step 6:  Mix in the butter a little at a time. Then cover and chill for at least 2 hours.

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Get the full recipe via the link below.

Enjoy!