My all-time favorite, 

use it in EVERYTHING



Pastry Cream! 

This is one of my favorite recipes because you can use it to make so many different desserts... .

Doughnuts  |  Pies

Napoleon  | Eclairs  | Cream Puffs 

Tarts  | Crepe Cakes  | Layer Cakes

Unflavored gelatin stabilizes pastry cream so you can freeze it, bake it, and make it in advance. 

Mix 1 1/2 tsp gelatin with 3 tsp water and set aside. The water will soften the gelatin so it will melt into the pastry cream.

Whisk 6 egg yolks with 1/4 cup cornstarch.

Add 2 cups of whole milk to a saucepan...

Add 1/2 cup sugar and 1/4 tsp salt.

That little bit of salt is important! Salt enhances the overall flavor of the pastry cream.

Set measuring cup next to egg yolks. 

Quick tip!

Heat milk just until it starts to boil. 

Pour hot milk into egg yolks VERY slowly, whisking constantly. 

If you add the milk too quickly, it might scramble the eggs.

Set the bowl on a kitchen towel so it doesn't slide around. 

Quick Tip!

Pour the custard back into the saucepan and cook over low heat.

Don't stop stirring or you'll end up with scrambled eggs!

Cook just until the pastry cream is the consistency of pudding.

It's time to add the gelatin!

Break the gelatin into pieces and stir it into the pastry cream.

Stir in vanilla and refrigerate until cool.

That's some chill pastry cream right there.

Time to add heavy cream!

Add heavy cream and beat until the cream can hold its shape.

Scoop the pastry cream into the whipped cream.

And mix until it's blended and smooth.

The pastry cream is now ready to be used in any recipe.