double portion for the 1-egg choux dough
*&t=27s
FOR PASTRY CREAM: (this is 4*)
2 cups (480 ml) milk
vanilla bean, seeds and bean
4 egg yolks
1/3 cup ( sugar
1/3 cup (40 g) cornstarch
1 tbsp (15 g) butter
用料
| milk | 1 cup |
| vanilla bean | 1.5 tsp |
| egg yolks | 2 |
| sugar | 2 tbsp + 2 tsp |
| cornstarch | 2 tbsp + 2 tsp |
| butter | 1/2 tbsp |
pastry cream的做法
In a heat safe bowl add the egg yolks, sugar and cornstarch, whisk until a smooth paste forms. Set aside.
in a large saucepan heat milk, vanilla paste and pod until simmering.
Strain out the bean. Allow to cool slightly.
Add the warm milk slowly to the egg mixture whisking all the while until combined.Pour egg mixture through a fine mesh sieve back into the clean saucepan.
Heat custard on medium high until boiling, whisking all the while until thickened.
Remove from heat. Allow to cool slightly.
Add the butter, whisk until smooth. Transfer to a shallow container, cover with plastic wrap and refrigerate until ready to use.
小贴士
also this with gelatin sheet