Video Silky Pastry Cream for Desserts

Discover the joys of this mouthwatering recipe! Start with cold milk, granulated sugar, egg yolks, and cornstarch to create a creamy mixture. Cook it over medium heat until thickened, then stir in soaked gelatin. Blend in cold unsalted butter for that silky texture. Chill the pastry cream for at least four hours, covering it to prevent a skin. Finally, give it a quick blend before using it to fill delightful pastries like profiteroles or eclairs.