PASTRY CREAM FILLING
This is a great custard type filling for your cakes, eclairs, etc. This is the recipe my daughter use to fill her sons first birthday cake.
Provided by Jim W
Categories Dessert
Time 2h
Yield 2 Cups, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat heavy cream in medium sauce pan over medium heat until simmering, stirring occasionally. In a separate bowl, whisk egg yolks, sugar and salt together. Add cornstarch into mixture, continue whisking until it is a pale yellow and thick.
- When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture back to sauce pan, continue cooking over medium heat, whisking constantly until thick and glossy, about 1-2 minutes. Take off heat whisk in butter and vanilla. Transfer pastry cream to a bowl large enough to hold it, take some plastic wrap press directly onto surface, refrigerate until cold and set, at least 2 hours.
Nutrition Facts : Calories 1778.9, Fat 154, SaturatedFat 92.5, Cholesterol 1049, Sodium 305.4, Carbohydrate 87.8, Fiber 0.1, Sugar 67.9, Protein 14.9
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