Makes: 700 gram
Vanilla Pastry Cream
- 250 gram full-fat whole milk
- 250 gram heavy cream 35 to 40 %
- 1 vanilla bean, split and scraped
- 6 large egg yolks
- 75 to 100 grams white sugar
- 27 gram cornstarch
- A pinch of sea salt flakes
- 40 gram cold unsalted butter, diced
Crème Pâtissière
- Vanilla Pastry cream, cold ( see recipe above)
- 200 grams heavy cream 35 to 40 %, cold
Pastry Cream
- Use a sharp knife to split the vanilla bean lengthwise and place it into a medium saucepan along with a pinch of sea salt flakes, 250 grams whole milk, and 250 grams heavy cream. Give it a quick whisk to combine everything, and heat the mixture over medium heat until it's almost boiling (around 80°C/176°F). Bubbles will begin to form at the edges. Remove from heat, cover with a plate, and let steep for 30 to 60 minutes if time permits. Otherwise, proceed as directed.
- After 30 to 60 minutes, reheat the cream and milk mixture over medium heat to almost boiling, around 80°C/176°F. Do this just before you start t
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