Ingredients
- 1 cup whole milk
- 1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
- 3 large egg yolks
- 1/3 cup sugar
- 2 tablespoons cornstarch
- Butter, for glossing
Preparation
Step 1
Put the milk in a medium saucepan. Split the vanilla bean lengthwise,
scrape the soft, pulpy seeds into the saucepan, and toss in the pod. (If
youre using vanilla extract, dont add it yet.) Put the saucepan over
medium heat and bring to the boil.
While the milk is heating, whisk together the yolks and sugar in a medium bowl until blended. Add the cornstarch and whisk until smooth.
When the milk is at a full boil, remove the vanilla pod and pour half of
the boiling milk in a slow, steady stream, taking care to whisk without
stopping. Pour the yolk mixture back into the saucepan with the boiling
milk and whisk vigorously, again without stop, until bubbling and thick-
ened, about 1 minute. When the cream is thick, turn it into a clean bowl
(nows the time to add the vanilla extract if youre using it). Rub the top
of the cream with the end of a stick of butter (this glossing will prevent
the cream from forming a skin), and cover the bowl with plastic wrap.
Refrigerate the pastry cream until it is thoroughly chilled. It can be
refrigerated for up to 2 days.
Assembling the Profiteroles: To serve, cut each puff in half crosswise
and fill with Pastry Cream [or the filling of your choice]. Serve a generous three to a person, arranging the profiteroles on dessert plates and drizzling some warm chocolate sauce over each puff.