PASTRY CREAM YIELD | ABOUT 1¼ CUPS (ENOUGH FOR 2 DOZEN 2INCH ÉCLAIRS OR SALAMBOS) I love pastry cream It is a fundamental recipe—a custard with added starch that can be used to fill cakes, tarts, mille-feuilles (Napoléons), Danish pastries, éclairs, or cream puffs It can be varied with any number of flavorings, including chocolate, coffee, kirsch, caramel, nut pastes, or orange zest, but my favorite is vanilla A good pastry cream should be smooth and shiny, which indicates that the fat has been properly emulsified In addition to being used on its own, pastry cream is used as a base for several other creams that have products like butter, butter cream, Italian meringue, or whipped cream added to it BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 sheet pan Plastic wrap 1 paring knife 1 medium stainless steel saucepan 1 medium mixing bowl 1 stainless steel hand whisk 1 strainer >> Line a sheet pan with plastic wrap ... any number of flavorings, including chocolate, coffee, kirsch, caramel, nut pastes, or orange zest, but my favorite is vanilla A good pastry cream should be smooth and shiny, which indicates that the fat has... on its own, pastry cream is used as a base for several other creams that have products like butter, butter cream, Italian meringue, or whipped cream added to it BEFORE YOU BEGIN >> Get out the following...I love pastry cream It is a fundamental recipe—a custard with added starch that can be used to fill cakes, tarts, mille-feuilles (Napoléons), Danish pastries, éclairs, or cream