Crème Pâtissière
Crème pâtissière is the thick, vanilla-scented pastry cream that fills éclairs, fruit tarts and cream puffs. This version uses five egg yolks for richness and flour rather than cornstarch for body, and the flour needs a few minutes at a full boil to lose any raw taste. Whisking the hot milk in slowly keeps the yolks smooth. Lay parchment on the surface while it cools and it stays silky.
Instructions
In a large mixing bowl (the source suggests 3 quarts), whisk the sugar into the egg yolks until the mixture turns pale yellow and falls from the whisk in a thick ribbon. Whisk in the flour until no dry streaks remain.
Whisk constantly while pouring the hot milk into the yolk mixture in a thin stream, so the yolks warm gradually and do not scramble.
Transfer the mixture to a saucepan and set it over moderate heat. Stir constantly and bring it slowly to the boil, working out any lumps as they form.
Once it boils, keep stirring for 2 to 3 minutes so the flour cooks through. Scrape the bottom of the pan as you go so nothing catches and burns.
Take the pan off the heat and beat in the butter, then the vanilla extract, until the cream is smooth and glossy.
Press a sheet of parchment paper directly onto the surface to stop a skin from forming, and let the cream cool completely.
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