Ingredients:

  • 2 cups (473ml) whole milk
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • Pinch of salt
  • 4 large egg yolks
  • 2 tablespoons (28g) unsalted butter, cold, cut into cubes
  • 1/2 cup (113g) heavy cream, cold (optional, for a lighter texture)

Instructions:

  1. Heat milk with vanilla bean (and seeds) in a saucepan over medium heat. Bring almost to a simmer, then remove from heat and let steep for 15-20 minutes (remove vanilla bean).
  2. In a separate bowl, whisk together sugar, cornstarch, and salt.
  3. Whisk egg yolks into the sugar mixture until pale yellow. Gradually whisk in a small amount of the hot milk to temper the yolks.
  4. Pour the tempered yolk mixture into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens into a custard.
  5. Remove from heat. Whisk in cold butter until melted and smooth. Strain the custard through a fine-mesh sieve (optional, but recommended).
  6. Pour the pastry cream into a heatproof bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely chilled.
  7. Just before using, gently whisk the cold heavy cream into the chilled pastry cream for a lighter, more airy texture.
  8. Fill prepared cream puffs with the pastry cream using a piping bag or spoon.
  9. Dust with Icing Sugar.