Creme Patissiere (Cream Filling)
Adapted From: France :)
Ingredients
1 pint Milk (whole)
2 ounce Cornstarch
4 ounce Sugar
1 Egg
4 Egg Yolks
2 ounce Butter
1/4 ounce Vanilla (or a whole vanilla pod)
Directions
Dissolve cornstarch in 1/4 cup of milk.
Whisk egg & egg yolks into starch mixture.
Combine the rest of the milk with sugar in a pan and bring to a boil.
(OPTIONAL: if you'd prefer chocolate cream to vanilla, simply add 50-100 grams of chocolate into boiling milk; ensure melted before moving on)
Pour 1/3 of boiling milk over the eggs/cornstarch mixture; mix well.
Combine egg mixture into boiling milk.
Boil for about 1 minute; whisking constantly.
Remove from heat.
Whisk in butter & vanilla.
Transfer to a cold container and press plastic film directly on cream surface and chill immediately.
Make Pate a Choux ahead following my recipe here.
Cut in half.
Put prepared cream into a piping bag and pipe into your cream puff.
Katie Dishes - One Thumb Up
I actually prefer to eat the Pate a Choux without cream. This cream just doesn't overly impress me. It is definitely European, and not as sweet as American desserts. That said, when I'm in the mood for a cream puff, this definitely fits the bill. If you prefer sweeter desert, add some additional sugar or overpour the vanilla to add some additional flavor.
