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Pastry Cream Filling

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Pastry Cream Filling

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Mousseline Cream Filling

Ingredients:

24 fluid ounces Milk
8 fluid ounces Heavy cream
7 1/2 ounces Granulated sugar
10 Egg yolks
2 1/4 ounces Cornstarch

Instructions:

1. Boil the milk, heavy cream and 3 ounces (120 grams) of th sugar in a large stainless saucepan.

2. Whisk the egg yolks in a mixing bowl and gradually add the remaining sugar. Whisk in the cornstarch to combine.

3. Temper the egg yolk mixture with one quarter of the boiling milk. Return the egg mixture tot he pan and cool, whisking vigorously until the cream boils and is well thickened.

4. Remove from heat and chill the filling over an ice bath then cover and keep refrigerated. This cream should keep for 3 to 4 days.

-- Whip 12 fluid ounces (360 milliliters) heavy cream to stiff peaks. Fold into the chilled pastry cream filling.

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