10 min - The delicious vanilla crème pâtissière! Bon appétit!
Ingredients:
15 grams of corn starch
40 grams of granulated sugar
175 grams of whole milk (I used 85 grams of 2% milk and 90 grams of heavy cream)
2 egg yolks
18 grams of butter
1 vanilla bean (or 1.5 tsp of vanilla extract, but using a vanilla bean is better, of course!)
Put your milk in a saucepan and bring it to a simmer
Whisk the egg yolks with the sugar and the corn starch (no need to go hard here, just combine them!)
Pour your hot milk on your egg/sugar/corn starch mixture (strain or take out the vanilla beans, but keep the seeds, of course!) and stir quickly (stir quickly because you don't want your yolks to cook in the hot milk!)
Pour your liquidy mixture back in the saucepan and hit it up while stirring continuously.
If your crème pâtissière isn't smooth, just blend it with a hand mixer!
Place your crème pâtissière in a bowl and cover with a plastic wrap
Take it out of the fridge 15 minutes, let it warm up a bit, and whisk it for 30 sec - 1 min to get it very smooth!
Bon appétit!
Passionately yours,
Anton
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