DULCE DE LECHE PASTRY CREAM
Steps:
- In a medium bowl, whisk together the egg yolks and sugar until the mixture is light yellow. Whisk in the cornstarch and set aside.
- In a medium saucepan over medium heat, whisk together the milk, dulce de leche and vanilla seeds, and bring almost to a boil.
- In a thin, steady stream, slowly add all the hot milk mixture to the egg mixture, whisking constantly. Pour it all back into the pan, return to the heat and cook, stirring constantly, until very thick, about 10 minutes. Remove from the heat and stir in the butter until melted and mixed in. Strain through a fine-mesh sieve into a bowl and place a piece of plastic wrap directly on the surface. Let cool completely, then store in the fridge.
- Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.
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Emmanuel Luis
[email protected]This recipe was a disaster! The pastry cream curdled, and I had to throw it out. I'm not sure what I did wrong, but I won't be trying this recipe again.
gebeyehu kebede
[email protected]This pastry cream was a bit too sweet for my taste. I think I would have preferred it with less dulce de leche. However, the texture was perfect, and it was still very enjoyable.
Najimislam Naimmia
[email protected]I'm not a huge fan of dulce de leche, but I thought I'd give this recipe a try anyway. I'm so glad I did! The pastry cream was delicious, even without the dulce de leche. It was light and fluffy, with a delicate flavor.
Tahirlahori 786
[email protected]This pastry cream is so easy to make, and it's so delicious! I used it to make a layer cake, and it was a huge success. The cake was moist and flavorful, and the pastry cream added a creamy, decadent touch.
Baghi sardar Lashari
[email protected]I love dulce de leche, so I was excited to try this pastry cream recipe. It turned out amazing! The flavor was rich and creamy, with the perfect balance of sweetness. I used the pastry cream to fill éclairs, and they were a huge hit with my family an