Peppermint Pastry Cream
- 1½ cups (360 grams) whole milk
- 6 tablespoons (72 grams) granulated sugar, divided
- 3 large egg yolks (56 grams)
- 3½ tablespoons (28 grams) cornstarch
- ¼ teaspoon kosher salt
- 2 tablespoons (16 grams) finely crushed soft peppermint candies
- 1 tablespoon (14 grams) unsalted butter, softened
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon (1 gram) peppermint extract
- In a medium saucepan, heat milk and 3 tablespoons (36 grams) sugar over medium heat, stirring occasionally, until steaming. (Do not boil.)
- In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining 3 tablespoons (36 grams) sugar. Whisk hot milk mixture into egg yolk mixture. Return mixture to sauce pan, and bring to a boil, whisking constantly. Cook, whisking constantly, until cornstarch flavor has cooked out, 2 to 3 minutes. (Mixture will be thick.) Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Stir in candies, butter, and extracts until completely combined. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely cooled, 2 to 3 hours or up to overnight. Whisk smooth before using.
Recipe by Bake from Scratch at https://bakefromscratch.com/peppermint-custard-stuffed-chocolate-cookies/
3.5.3251