Pastry Cream#2 Filling
1
quart (4 cups) Milk
3 1/2 ounces (1/3 cup + 1 Tablespoon) Bread Flour
3 1/2 ounces (1/3 cup + 1 Tablespoon) Cake Flour
3 ounces (1/3) Butter
12 ounces (1 1/2 cups) Sugar
9 each Egg Yolks
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Reserve 1/4 of milk, heat remaining milk and butter to boil. combine dry ingredients
and add 1/4 of milk then yolks, mix smooth, strain. Temper egg mix., add to boiling milk,
stir constantly till flour cooked out. Approx. 2 minutes Remove from heat and cool quickly.
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