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Sweet Pastry Cream
2 cups milk
1 vanilla bean, split and seeds scraped
6 egg yolks
²⁄
³
cup caster sugar
¹⁄
³
cup cornflour
1. Bring the milk and vanilla bean and seeds
to the boil in a small saucepan. Remove
from heat once boiled. Remove vanilla
bean.
2. Beat egg yolks, sugar and cornflour in
the small Mixmaster benchtop mixer
bowl on medium speed (5-6) until thick.
With the Mixmaster benchtop mixer still
running gradually beat in the milk mixture.
Return custard mixture to saucepan, stir
over medium heat until mixture boils and
thickens.
3. Transfer to a bowl and place a piece of
plastic wrap onto the custard to stop a skin
forming. Cool.
4. Pipe into puffs and drizzle with warmed
chocolate.
Icings, Fillings, Frostings and Creams (continued)