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Best Pastry Cream {Crème Pâtissière}
Ingredients
  • 1 ½ teaspoon (4.6g) unflavored gelatin
  • 3 teaspoon (15ml) cold water
  • 6 large egg yolks (*See note below for ideas about what to do with the egg whites.)
  • ¼ cup (30g) cornstarch
  • 2 cups (474ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon (1.5g) salt
  • 2 teaspoon pure (9.8) vanilla extract
  • ¾ cup (180ml) heavy whipping cream (*See note below if you are going to use this pastry cream in something that will be baked.)
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