I have made several recipies of pastry cream to fill cupcakes and not been happy with any of them. either the texture is to thick and pasty (sp?) and the others the flavor is off.. and the third try to kind of combine the two didn't work either. I hate to buy a sleve of pastry cream just to fill a couple dozen cupcakes.
does anyone have a good recipie for me to use. The customer wants a cupcake verson of a boston cream pie. The order is for saturday and I want to try it before I am stuck buying some.
You didn't say which reipes you've used that you didn't like but this is the one I use and it always gets rave reviews and I've used it more than once for Boston Crem Pie and it gets the from my DH who is a Boston Cream Pie purist .
1 cup whole milk
3 lg egg yolks
1/3 cup sugar
2 tbs cornstarch
2 tbs butter
1 tsp vanilla extract
Heat milk to simmering over medium heat.
Whisk together egg yolks and sugar; add cornstarch and stir until smooth.
While constantly beating with whisk, gradually pour about 1/2 cup of milk into egg mixture. Pour egg mixture into remaining milk and cook, stirring constantly, until boiling and thickened, about 1 minute.
Remove saucepan from heat and stir in butter and flavoring. Transfer to shallow bowl (I prefer a glass pie pan) and lay a sheet of plastic wrap directly on the surface and refrigerate until completely cool.