Pastry cream is one of the most classic fillings in confectionery. Sweet and smooth flavor and egg-basedThis cream flavored with vanilla, cinnamon and lemon it is the ideal filling for fruit tarts, petit suisses, profiteroles or your own roscon de reyes.
To prepare it we have to heat the liter of milk minus half a glass with a cinnamon stick, the skin of a lemon and a vanilla bean. On the other hand we mix in a bowl 75 grams of wheat flour and 50 gr. Cornstarch with 200 grams of sugar. Add 6 yolks and half a glass of reserved milk. We beat this mixture well with the help of some rods.
Strain the hot milk and add the yolk cream and flour. We bring this preparation to a boil over low heat while stirring with a wooden spoon until it acquires a thick texture and creamy. Let it cold down.
For avoid creating a film on the top layer of the cream we put a plastic wrap in contact with her.
Image: Tustrucos, tiny pic, Panignacius
