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Pastry Cream for Puffs and Tarts
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 large egg yolks
In batter bowl, whisk together the egg yolks, sugar, and salt until well blended and fluffy. Whisk in the flour, taking care to get it well blended. Whisk in the milk. Cook in microwave 1 minute, whisk well. Repeat this procedure for 1-2 minutes more, until mixture has thickened, whisking well after each minute. Do not overcook. Whisk in vanilla and butter. Refrigerate until completely cooled. Whip the cream and gently blend into the cooled pastry cream. Use with fruits for tart fillings, as well as for tucking into cream puffs.
Recipe created 1998-08-04.