The key to great pastry cream is to use as little starch as possible. You want enough so that the cream holds its shape but not so much that it interferes with the flavor. This version uses cornstarch; just be careful not to continue cooking it once it has thickened. This is perfect for Napoleon pies or cakes.
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 Food Wishes | 2016-12-03 05:29:13 |  629,912 Views |
Vanilla Bean Pastry Cream Recipe – How to Make Pastry Cream Filling
1 teaspoon kosher salt
4 tablespoons cold butter cubed
Place the whole egg and 2 egg yolks in a mixing bowl. Add the sugar cornstarch and salt. Beat until the mixture changes from yellow to very creamy and thickens slightly 5 to 8 minutes.
