Silky Vanilla Pastry Cream | How to Make the Perfect Pastry Cream ????

You only need a few common ingredients to make this rich, wonderfully creamy, decadent filling that’s perfect for eclairs, cakes, cream puffs, and more! ????
To make a lighter filling, you can fold in plain whipped cream. ????????????

You'll need

1 liter milk
2 eggs
1 cup + 2 tbsp sugar (200 g)
2 tsp vanilla sugar
150 g butter
1 cup + 1 tbsp flour (120 g)
200 ml heavy cream

1 cup = 200 ml

Here's how

In a suitable pot, combine the milk, sugar, vanilla sugar, and eggs. Whisk thoroughly with a hand whisk.
Place the pot on the stove. Heat the mixture, stirring occasionally, until it reaches the boiling point.
In a separate pot, melt the butter. Add the flour and cook, stirring, until it turns lightly golden.
Place a strainer over the pot with the flour mixture. Pour the boiling milk mixture through the strainer into the pot. Continue to whisk quickly. At this stage, be careful to keep the heat on low and stir continuously to prevent it from sticking to the bottom.
Once the mixture starts to bubble, remove the prepared cream from the stove.
Transfer the cream to a separate container to cool. Cover it with plastic wrap, making a few holes in the wrap. You can either refrigerate it immediately or let it cool slowly if you have time.
Once completely cooled, add the heavy cream and beat well with a mixer.
Your silky pastry cream is ready. Enjoy!

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