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Pastry Cream Filling
11/3 cups milk
1 teaspoon Wilton Pure Vanilla Extract
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
4 large egg yolks
14
In medium saucepan heat milk and bring to a simmer.
Meanwhile, in large bowl, combine sugar, flour, cornstarch and egg yolks. Beat on high
speed with electric mixer until thick and pale yellow, about 2 minutes. Gradually pour
about 1/3 of the hot milk into the egg mixture, stirring to combine. Scrape the egg
mixture back into the pan and cook, whisking constantly, scraping the bottom and
corners of the pan to prevent scorching, over low to medium heat until the custard is
thickened and begins to bubble. Continue to cook, whisking 45-60 seconds. Using a
clean spatula, scrape the custard into a clean bowl; add 1 teaspoon vanilla extract. Cover
the surface of the custard with waxed or parchment paper to prevent skin from forming.
Let cool; refrigerate before using. Will keep refrigerated up to 2 days.
Makes about 2 cups.
To fill cream puffs: Place pastry cream in Cookie Master Plus and attach Bismarck or star
tip. Insert tip into bottom of cream puff and squeeze a small amount of filling into puff.
Alternately, split puffs horizontally in half and fill bottom, replace top.
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