Almond Pastry Crème
Serves: Approximately 2½ cups
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon fine sea salt
- 1 tablespoon unsalted butter
- ½ teaspoon almond extract
- ¼ teaspoon vanilla extract
- In a medium saucepan, heat milk over medium-high heat until very hot, bubbles form around edge of pan, and milk is steaming.
- In a medium bowl, whisk together egg yolks and sugar. Gradually add hot milk to egg mixture, whisking constantly. Add cornstarch and salt, whisking until incorporated. Using a fine-mesh sieve, strain mixture back into saucepan. Cook over medium heat, whisking constantly, until mixture starts to bubble and thickens. Add butter, almond extract, and vanilla extract, whisking well.
- Transfer pastry crème to a heatproof container. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry crème to prevent a skin from forming. Refrigerate until very cold, at least 4 hours or overnight, before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/almond-creme-eclairs/
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