The texture of this pastry cream is a dream! Add this recipe into your repertoire.
Vanilla Bean Pastry Cream:
Milk: 360g or 1 1/2 cups
Cream: 154g or 2/3 cup
1 vanilla bean scraped
Egg yolks: 90g or 5 large egg yolks
Sugar: 65g or 1/3 cup
Cornstarch: 40g or 4.5 tbsp
White chocolate: 130g or 1 cup
Glaze:
Confection sugar: 130g or 1 cup
Heavy cream: 42g or 3 tbsp
Cocoa powder (to taste)
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