Place the yolks sugar cornstarch and salt in a medium bowl and whisk to combine. Let sit 5 minutes then whisk until smooth.
Heat the milk in a small pot until small bubbles form around the edge and wisps of steam are rising from the surface.
Boston cream filling recipe. Ingredients 13 cup sugar 3 tablespoons cornstarch 1-12 cups whole milk 2 large egg yolks 1 tablespoon butter 1 teaspoon vanilla extract 1 cup sugar 13 cup shortening 2 large eggs room temperature 1. To make the filling. 1 In a saucepan stir together the cream milk 2 tablespoons of the sugar and the salt.
In a 2-quart stainless steel saucier combine milk and scraped vanilla bean along with its seeds. Place over medium heat and heat just until mixture comes to a boil. Bring to a bare simmer over medium heat.
Pour in chocolate chips and cover with a plate to trap in the heat. Bring to a boil stirring constantly. Add to the creamed mixture alternately.
Stir occasionally until the chocolate melts about 12 minutes. 2 In a heatproof bowl whisk together the egg yolks and the remaining 2 tablespoons of sugar. In a medium-size heat-proof bowl or the top of a double boiler set over a pot of gently simmering water combine the chocolate and the heavy cream.
Add the hot milk. Preheat oven to 350. To make the Pastry Cream filling.
In a small bowl cream shortening and sugar until light and fluffy 5-7 minutes. Warm over medium-low heat until gently simmering stirring to dissolve the sugar. Step 3 Pour half of the hot liquid over yolk mixture stirring to combine.
Let sit 30 minutes to 1 hour so that ganache cools and thickens slightly. Microwave heavy cream and butter in a small glass or ceramic bowl for 1 minute 20 seconds. Set aside to cool for 10 minutes.
Remove from heat cover to prevent evaporation and let steep for 30 minutes. Add the vanilla pod to the milk and warm over medium-high heat with a pinch of salt. In a large bowl set up an ice bath.
Step 1 Whisk together yolks and 14 cup sugar then blend in flour. Beat in egg and vanilla. For the custard filling Add the milk to a medium saucepan and use a paring knife to scrape the seeds from the half vanilla bean into the milk.
Step 5 When thick and smooth. Combine the flour baking powder and salt. Step 2 Combine milk and remaining sugar in a medium saucepan.
Step 4 Pour yolk mixture back into saucepan.