Pastry Cream Filling

By Christophe Vicente-Folch

for Vanilla or Vanilla Raspberry Éclairs

Christophe-Vicente-Folch Pastry Cream Filling
  • 500g whole milk
  • 90g caster sugar
  • 40g PROVA vanilla sugar
  • 100g egg yolks
  • 40g corn starch
  • 30g butter
  1. Boil the milk.
  2. Beat the egg yolks with the sugar + PROVA vanilla sugar and the cornstarch until the mixture is smooth.
  3. Add half the boiling milk to the blended mixture, stir and pour into the pot, then bring to a boil again while continuing to stir with a whisk. Make sure you stir the bottom of the pot so that the cream does not stick to it.
  4. Once boiled, cook for four minutes. Remove from the heat, add the butter, smoothen with a whisk and store under film wrap in the refrigerator.