Fillings
Custard
Pastry Cream
Ingredients
Liquid Mixture
- 1 L milk, liquid
- 200 g Sugar
Egg Mixture
- 4 Eggs
- 200 g Sugar
- 100 g Cornstarch
- ½ tsp Vanilla powder
- 1 tbsp Lemon zest
Preparation
In a cooking pot
- Heat the milk.
- Dissolve in the sugar.
In the mixer (using the Wire whip)
- Whisk the eggs with the lemon zest.
- While whisking, add the sugar. Then add the cornstarch.
- Still whisking, slowly pour in some of the hot milk.
In the cooking pot
- Strain the mixture in the remaining milk.
- Whisk continuously on low heat until the pastry cream becomes thick and creamy.
Storing
- Transfer the hot pastry cream into a bowl.
- Lightly press a sheet of plastic wrap against the surface to prevent a skin from forming.
- Store in the fridge.
