Pastry Cream Filling For Doughnuts

Pastry Cream Filling For Doughnuts

Recipe 

480ml full cream milk

150g granulated sugar divided into 100g /50g

1 large egg, room temperature

2 egg yolks

½ cup cornstarch

2 tablespoons butter

1 teaspoon vanilla essence

1 teaspoon Milk Flavour

INSTRUCTIONS

 In a mixing bowl, whisk together egg, egg yolks, cornstarch, and 100g sugar. Set aside

Sttir together 480ml full cream milk and 55g sugar in a large saucepan on medium heat. Allow to simmer. 

Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, You must whisk fastly and steadily to prevent the mixture from curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly.

 Return to a medium heat and whisk constantly until mixture starts to thickens.. Alllow to thicken properly

Remove from heat once the mixture is thickened and add in butter and flavors and stir until properly melted.