Pastry Cream for Donuts
A silky smooth pastry cream perfect for filling homemade donuts or éclairs. Whipped after cooling for an irresistibly light and airy texture, this classic filling comes together in just 20 minutes with everyday pantry staples.
🛒 Ingredients
1 servings
- 1 litre (4 cups) whole milk
- 120 g (1 cup) cornstarch
- 100 g (½ cup) granulated sugar
- 6 egg yolks, strained
- 1 teaspoon pure vanilla extract
- 1 pinch of salt
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Directions
- 1
In a heavy-bottomed saucepan, whisk together the milk, cornstarch, sugar, strained egg yolks, and vanilla extract until well combined before placing on the heat.
- 2
Cook over medium heat, stirring constantly with a whisk to prevent the cream from sticking to the bottom.
- 3
As soon as the mixture begins to thicken, stir quickly and vigorously to achieve a smooth, lump-free texture.
- 4
Allow the cream to reach a thick, coating consistency, then remove from heat.
- 5
Pour into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let cool completely.
- 6
Once cold, beat with an electric mixer for 5 minutes at medium speed until light and fluffy.
- 7
Use immediately to fill donuts, cream puffs, éclairs, or as a cake filling.
💡 Chef's Tip
Always strain egg yolks without whisking them beforehand for a finer, smoother cream. For an even lighter result, fold in 100 ml of whipped cream at the end.
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