Pastry Cream Filling

Our versatile Pastry Cream Filling works as well for éclairs and tortes as it does for cupcakes.

Source: Wedding Cakes - A Romantic Portfolio

Ingredients:

  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 6 tablespoons sugar
  • 1 cup half & half or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk
  • 4 egg yolks
  • 1 teaspoon pure vanilla extract

Makes: About 1 1/3 cups of filling.


instructions

In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir before using.


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tags

pastry, filling, cream, dessert