~Pastry Cream~

Do you know about cream that makes the pastry taste so good???

Pastry cream is very dense, rich custard. It can also be lightened slightly with the addition of heavy cream, if straight pastry cream is too dense for a particular recipe.

French filled desserts have incorporated pastry cream, or crème pâtissière, for centuries. Some cooks substitute whipped cream for pastry cream, but the two are so different that using whipped cream will fundamentally change the flavour of the finished dish. Meanwhile, whisk six egg yolks together with one half cup sugar. Pour

one half cup of the heated milk slowly into the egg yolk mixture, whisking to incorporate it. For a lighter pastry cream, add one half cup of lightly whipped heavy cream, blended with a small amount of confectioner's sugar. Use the pastry cream within three days as desired.