Vanilla Pastry Cream
Serves: 1½ cups
 
Ingredients
  • 1½ cups whole milk
  • ⅓ cup granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon fine sea salt
  • 2 large egg yolks
  • 1 tablespoon unsalted butter, softened
  • ¼ teaspoon clear vanilla extract
  • ¼ teaspoon blue or pink edible petal dust*
Instructions
  1. In a medium saucepan, stir together milk and sugar. Cook over medium heat, stirring frequently, just until bubbles form around edge of pan.
  2. In a medium bowl, whisk together cornstarch and salt. Whisk in yolks until well combined. (Mixture will be very thick.) Very gradually add milk mixture to yolk mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat, whisking constantly. Cook, whisking constantly, until thickened and an instant-read thermometer registers 190°, 2 to 3 minutes. Remove from heat. Stir in butter and vanilla extract extract until butter melts. • Using a fine-mesh sieve, strain mixture into a glass bowl. Stir in desired color of petal dust. Cover bowl with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 1 hour, but preferably overnight.
  3. Just before using, whisk pastry cream until smooth. Immediately transfer to a piping bag and use.
Notes
*Available at most cake supply stores.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-vanilla-baby-eclairs-recipe/