Pastry Cream

Sugar Fix - "Small Sweets"


  • 2 cups whole milk
  • 1/2 vanilla bean, scraped
  • 2/3 cup sugar
  • 5 tablespoons cake flour
  • 1/4 teaspoon sea salt
  • 1 egg
  • 2 egg yolks
  • 1/3 cup heavy cream


  1. In a medium saucepan, bring the milk and vanilla bean to a boil then remove from heat immediately. In a medium bowl, whisk the sugar, cake flour and salt. Whisk in the egg and egg yolks. Carefully incorporate the hot vanilla-infused milk, whisking constantly and taking care to pour slowly to avoid cooking the eggs. Pour mixture into the saucepan and bring to a boil, stirring constantly. Place plastic wrap onto the surface of the mixture and refrigerate for 1 hour.
  2. Whip the cream and fold into the cooled pastry cream. Set aside in refrigerator until ready to fill eclairs.