Peppermint Pastry Cream
 
Ingredients
  • 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
Instructions
  1. In a medium saucepan, heat milk and 3 tablespoons (36 grams) sugar over medium heat, stirring occasionally, until steaming. (Do not boil.)
  2. 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/