Pastry Cream - Great Chefs
| Yield: | 4 Cups |
| Categories: | Fillings, Basics, New Orleans |
| 1 | c | Sugar |
| 2 | lg | Eggs |
| 2 | Egg yolks | |
| 1/4 | c | Flour |
| 1 1/2 | c | Milk, scalded |
| 1/4 | c | Hazelnut paste (optional |
| DIVIDER | -- if difficult to find) | |
| 1 | c | Cream, heavy |
| 1/4 | c | Sugar |
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