Pastry Cream

Instructions

1. • 1½ teaspoons unflavored gelatin
   • 5 teaspoons cold water
   • ½ cup cornstarch
   • ¼ cup whole milk
   • 9 egg yolks
   • 3 cups whole milk
   • ⅔ cup (4⅔ ounces) sugar
   • ¼ teaspoon salt
   Sprinkle gelatin over water in small bowl and let sit until gelatin softens, about 5 minutes. In bowl of stand mixer, whisk cornstarch and ¼ cup milk until smooth; whisk in egg yolks until smooth. In large saucepan, whisk together 3 cups milk, sugar, and salt and bring to boil over medium-high heat; turn off heat and cover to keep warm.
2. Bring 2 inches water to simmer in medium saucepan over medium heat. Place mixer bowl over simmering water and cook, whisking constantly, until mixture registers 100 degrees F/37.8 degrees C. Meanwhile, return saucepan with milk mixture to high heat and bring to rolling boil (liquid will start to climb sides of saucepan).
3. • 3 tablespoons unsalted butter
   • 1½ teaspoons vanilla extract
   Working quickly, transfer mixer bowl to stand mixer fitted with whisk. With mixer on high speed, pour in boiling milk mixture in one motion (do not add gradually) and mix until thickened, 1 to 2 minutes. Reduce speed to medium, add gelatin mixture, and mix until combined, about 30 seconds. Add butter and vanilla and mix until combined, about 1 minute. Transfer mixture to bowl; spray plastic wrap with vegetable oil spray and press onto surface of pastry cream. Refrigerate until set, about 3 hours or up to 2 days. Before serving, whisk pastry cream until smooth. Click here for our recipe for Pineapple Buns with Cream filling recipe.