Five hours is a long time to drive by yourself. I'm on a long weekend break, and for the week leading up to my departure, I kind of obsessed about possible ways I could die on this drive home. I have car related anxieties. But they're justifiable. But I made it home without incident! Huzzah! It required a lot of singing loudly and off key to keep myself from getting bored, but that was to be expected. Upon arrival, I scarfed down some food, then started going through the cabinets for baking supplies. That itch had to be scratched immediately.
I'd been craving macaronage since that's just impossible to do at school, and I wanted a filling that would use the leftover egg yolks. Vanilla pastry cream it was! Once you get the hang of it, pastry cream is really easy and versatile. You can use it to fill cream puffs and eclairs, boston cream pie (cupcakes), mix it with whipped cream and pipe it into strawberries...yum.
It was a good fit to pair with macarons, but the thing is, I don't really have enough people to eat all of them...ah, the one possible downside of baking at home. I'm starting to get that baking itch again. C'mon, it's been a whole day since I made these!
|If you want swirly macaron shells, dip a skewer in gel food coloring and swirl it around in the batter a bit.|
Vanilla Pastry Cream
from Sugar Baby
- 3 egg yolks
- 1/4 c sugar
- 2 tbsp cornstarch
- pinch of salt
- 1/2 c milk
- 1/2 c heavy cream
- 1/2 tsp vanilla
Beat eggs, sugar, cornstarch, vanilla, and salt until light and fluffy.
In a heavy saucier over medium-high heat, bring the milk and cream to a boil.
Carefully pour the hot mixture into the egg mixture. (very carefully and turn the mixer to low, but you will need to keep it mixing while pouring)
Scrape the bowl down and keep mixing for another minute.
Pour the mixture back into the same saucier (but cleaned).
Over medium-high heat, whisk the mixture until it gets thick like mayonnaise. (it seems to happen all at once, so don’t stop mixing or step away)
If you want, sieve the mixture into a bowl to make sure its completely smooth.
Cover with plastic wrap (touch wrap to the cream) and place in fridge until you’re ready to use.