This silky egg yolk cream with whipped cream can lift any homemade cake or tender slice. A proper pudding base and fluffy cream give it a mild milky flavor, and it holds its shape for piping and decorating.
The key is cooking the egg mixture with starch thoroughly and chilling it completely in the refrigerator. When you gently fold stiffly whipped cream into the cold pudding base, you get an airy cream that tastes a little like soft vanilla ice cream.
Ingredients
For the pudding base
- 4 egg yolks
- 1/2 cup plus 2 tablespoons (120 g) granulated sugar
- 5 tablespoons (40 g) cornstarch
- 2 cups plus 2 tablespoons (500 ml) milk
- A pinch of vanillin (or 1 teaspoon vanilla extract)
- 3 1/2 tablespoons (50 g) butter
To finish
- 3/4 cup plus 1 tablespoon (200 ml) heavy cream (33% fat)
Instructions
- In a saucepan with a heavy bottom, combine the 4 egg yolks, 1/2 cup plus 2 tablespoons (120 g) granulated sugar and 5 tablespoons (40 g) cornstarch. Whisk until smooth. To help the mixture come together, pour in a small amount of the 2 cups plus 2 tablespoons (500 ml) of milk.
- Pour in the rest of the milk and whisk everything together again thoroughly.
- Place the saucepan over medium heat and warm the mixture, whisking constantly so it does not scorch. When the cream visibly starts to thicken, lower the heat and wait for the first bubbles.
- As soon as the first signs of boiling appear, cook for 1 more minute while whisking vigorously, then take it off the heat.
- Add a pinch of vanillin and the 3 1/2 tablespoons (50 g) of butter to the hot pudding base. Stir well until the butter melts completely and the cream is smooth.
- Pour the hot base into a clean bowl, cover it with plastic wrap pressed directly onto the surface and let it cool to room temperature.
- Refrigerate the cooled base for 2 hours so it cools through and firms up.
- Whip the chilled 3/4 cup plus 1 tablespoon (200 ml) of heavy cream with a mixer until stiff. The cream must be very cold before whipping.
- Take the chilled base out of the refrigerator and stir it with a spatula or whisk until it is elastic and smooth again.
- Fold the whipped cream into the base in several additions, mixing each in gently with a spatula until smooth. Use the finished cream to fill a Napoleon cake, sponge layers, cream puffs, eclairs or croissants.
Choux rings or delicate butter cookies also go nicely with coffee.
Video Recipe
Frequently Asked Questions (FAQ)
How long does the egg yolk cream keep in the refrigerator?
Fresh, in a closed container or covered with plastic wrap, it keeps in the refrigerator for 2 to 3 days.
Why must the pudding base be completely cold before adding the whipped cream?
If the pudding base were warm or lukewarm, the heat would melt the whipped cream and the whole cream would thin out.
The recipe is based on a version by Молодая Хозяюшка, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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