750 ml milk
1 tsp vanilla essence
2 eggs
4 egg yolks
110 g castor sugar
90 g flour
10 g butter
1 tsp vanilla essence
2 eggs
4 egg yolks
110 g castor sugar
90 g flour
10 g butter
method
1. Mix the eggs, egg yolks, sugar and vanilla in a basin, add the flour and mix in well.
2. Heat the milk with the butter to boiling point, pour onto the egg mixture, whisking vigorously.
3. Return to the saucepan, and cook, stirring all the time, until it boils. Pastry cream is used as a filling for eclairs and other pastry items.
Note
Pastry cream may be used immediately or retained in a basin with the surface either sprinkled with sugar or covered with buttered greaseproof paper to prevent a skin from forming.
2. Heat the milk with the butter to boiling point, pour onto the egg mixture, whisking vigorously.
3. Return to the saucepan, and cook, stirring all the time, until it boils. Pastry cream is used as a filling for eclairs and other pastry items.
Note
Pastry cream may be used immediately or retained in a basin with the surface either sprinkled with sugar or covered with buttered greaseproof paper to prevent a skin from forming.
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