Pastry cream secret recipe

Pastry cream, or crème pâtissière, is a classic filling used in a variety of desserts, from éclairs and cream puffs to fruit tarts and layered cakes. Achieving the perfect consistency and flavor is key to making your desserts stand out. Here’s a secret recipe for a rich, velvety pastry cream that will elevate your baking to the next level.

Ingredients:

2 cups whole milk

1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)

6 large egg yolks

1/2 cup granulated sugar

1/4 cup cornstarch

2 tbsp unsalted butter, cut into small pieces

1/4 cup heavy cream, whipped to soft peaks (optional, for added richness)

Instructions: