Classic Pastry Cream (Vanilla Cream)

Main Ingredients (for 500g of Cream)

• 325.5g of Whole liquid milk
• 97.5g of Sugar
• 26g of Cornstarch
• 32.5g of Yolks (approx. 2 medium yolks)
• 16.5g of Margarine (or unsalted butter)
• 2g of Vanilla Extract

1. The "Slurry" (Cold Mixture)

1. 1
   In a bowl, combine the Yolks (32.5g) and Cornstarch (26g).
2. 2
   Add about 100g of the Milk (taken from the 325.5g total) and whisk (fouet) until completely dissolved. Set aside this mixture (the "slurry").

2. Boiling and Cooking

1. 1
   In a heavy-bottomed saucepan, bring the remaining Milk (225.5g), Sugar (97.5g), and Margarine (16.5g) to a medium-high heat.
2. 2
   Stir until the margarine melts and the sugar dissolves. Let it come to a boil.
3. 3
   As soon as it boils, **lower the heat immediately**.
4. 4
   Pour the reserved cold mixture (the "slurry" of yolks and starch) all at once into the hot milk pan.
5. 5
   **Whisk vigorously and constantly** (fouet), scraping the bottom and sides well, until the cream thickens and starts to bubble (indicating the starch is cooked).
6. 6
   Let it cook for about 1 minute after thickening, still stirring.

3. Cooling and Finishing

1. 1
   Turn off the heat. Transfer the cream immediately to a clean, cold bowl or baking sheet.
2. 2
   Cover the cream with plastic wrap **in contact** (pressing the plastic directly onto the surface of the cream) to prevent a skin from forming.
3. 3
   Let it cool (ideally in an ice bath or in the refrigerator).
4. 4
   After the cream is completely cold, add the Vanilla Extract (2g) and beat the cream with a whisk (fouet or mixer) to restore its smooth and creamy texture.