Pastry cream is used to fill many varieties of pastries including eclairs.
Prep: 20 minutes
Cook: 10 minutes
1 vanilla pod
2 egg yolks
60g caster sugar
30g corn flour
Place the milk in a saucepan with the vanilla pod. Place the saucepan over a moderate heat and bring it to the simmer. Then remove it from the heat.
Place the egg yolks, sugar and corn flour in a bowl and whisk them together until well combined.
Add the milk to the bowl and whisk the ingredients together until well combined. Return the mixture to the saucepan and return it to a moderate high heat. Whisking it constantly bring it to the boil (be thorough with the whisking or you will end up with lumps and burnt pastry cream). When the pastry cream is thick remove it from the heat and mix in the butter.
Remove the pod from the pastry cream and place the pastry cream in a large bowl to cool. When it is warm cover it with cling film and leave it to cool. When it has cooled refrigerator until ready to use.