PASTRY CREAM FOR CHESTNUT CHOCOLATE LAYER CAKE

Pastry Cream for Chestnut Chocolate Layer Cake image

Provided by Martha Stewart

Yield Makes enough for one 9-inch layer cake

Number Of Ingredients 9

1 1/2 cups milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
1/3 cup sugar
Pinch of table salt
1 large whole egg
1 large egg yolk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract

Steps:

In a medium saucepan, bring the milk to a boil. Fill a large bowl with ice and water; set aside.
In a medium bowl, combine cornstarch, flour, sugar, salt, egg, and egg yolk; whisk until well combined. Pour one-quarter of the boiling milk into egg mixture, whisking until combined. Whisk mixture back into remaining milk; place over medium-low heat. Whisk until mixture begins to bubble and has thickened, 4 to 5 minutes.
Remove from heat; whisk in butter and vanilla until butter is completely melted.
Transfer mixture to a medium bowl; place bowl in the ice bath. Let stand until cold, stirring occasionally, about 10 minutes. Cover with plastic wrap, and store in the refrigerator until ready to use.

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