1. Pastry Cream The classic, velvety custard base for éclairs, tarts, and fruit desserts. Ingredients: • 2 cups milk • 3 egg yolks • ½ cup sugar • 2 tbsp cornstarch • 1 tsp vanilla extract Instructions: Heat milk in a saucepan until warm (do not boil). In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour warm milk into egg mixture while whisking. Return mixture to saucepan and cook on low heat until thick. Remove from heat, add vanilla, and cool completely. 🧑🍳 Pro Tip: Cover with pla
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Baking Basics Ep. 4: Pastry Cream 🥚 You need to know this fundamental custard recipe. It is used in countless pastry classics like fruit tarts, eclairs, filled donuts, and more! Here’s how you can make it: Ingredients: 🥛 300g milk 🍦 150g heavy cream 🍬 100g sugar (split into 50g 50g) 🌽 30g cornstarch 🥚 3 egg yolks 🥛 50g milk (to loosen yolk mixture) ✨ Splash of vanilla 🧂 Pinch of salt 🧈 1 tbsp butter Instructions: 1️⃣ Heat 300g milk and heavy cream with half the sugar until simmering. 2️
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