As I told you in my post about the Cronut craze and post on how to make fauxnuts, Erin Gardner of Wild Orchid Baking is a certified genius. Here, find her pasty cream recipe, which we used as the cherry on top of our fabulous fauxnuts.
- 2 cups whole milk (can’t use anything lighter, and come on — it’s going on a fauxnut)
- 5 egg yolks
- 1/2 cup sugar
- 2 tablespoons corn starch
- 2 tablespoons butter
- 1 tablespoon pure vanilla extract
1. Place milk in a saucepan and bring to a boil over medium-high heat.
2. While milk is coming to a boil, in a bowl combine egg yolks, sugar and cornstarch.
3. Once milk has reached a boil, take off the head and pour a small amount (about 1/4 cup) into the egg yolk mixture. Quickly whisk to combine. This stage is “tempering” the eggs and hot milk so that you don’t end up with scrambled-egg pastry cream.
4. Pour the tempered egg mixture into the hot milk and quickly whisk to combine.
5. Place back over medium heat and stir with a heat-safe spatula until the pastry cream resembles the texture of mayonnaise.
6. Remove from heat and pour the pastry cream into a clean bowl.
7. Whisk in the butter and vanilla extract.
8. Place plastic wrap directly against the surface of the pastry cream. This prevents the icky “pudding skin” from forming.
9. Refrigerate until completely chilled (about an hour).
10. Pipe pastry cream onto the fauxnuts using a pastry bag, or using a Ziploc bag with the corner snipped off.
11. Pastry cream lasts about 3-4 days in the fridge.
I’m not joking when I say that I want to eat this stuff like pudding, y’all. It’s so, so insanely good. So good I might have to hide the ingredients from myself so I don’t make it as a midnight snack.