Pastry Cream (Crème Pâtissière)

Steps

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1. 1
   Heat the milk with half of the sugar in a saucepan.
   ▶ ≈0:25
2. 2
   While the milk heats, gently beat the egg yolks with the remaining sugar, vanilla, flour, and cornstarch until combined.
   ▶ ≈0:31
3. 3
   Temper the egg mixture by slowly adding half of the hot milk while whisking constantly, then pour the entire mixture back into the saucepan.
   ▶ ≈0:39
4. 4
   Bring the mixture to a boil and whisk constantly for about 2 minutes to ensure a smooth, lump-free custard. If lumps form, use an immersion blender to smooth it out.
   ▶ ≈0:46
5. 5
   After cooking, add butter or mascarpone and blend until smooth.
   ▶ ≈1:01
6. 6
   Spread the pastry cream onto a frozen tray lined with plastic wrap to help it cool faster, then cover the top with another sheet of plastic wrap.
   ▶ ≈1:07
7. 7
   Refrigerate the pastry cream. Just before using, beat the chilled pastry cream on high speed until it reaches a luxurious, fluffy consistency.
   ▶ ≈1:13