Learn from Chef John how easy it is to make a luscious and smooth pastry cream for all of your favorite desserts! You’ll mix together one large egg, egg yolks, salt, sugar and cornstarch until they’re pale and lightened. Then scald whole milk with the seeds scraped from one whole vanilla bean. Whisk into your egg mixture, then cook to thicken and melt in the butter for a wonderful richness. Once incorporated, pass the cream through a fine mesh strainer, wrap and chill. Once ready, pipe it into profiteroles (a.k.a. cream puffs) and eclairs or use in your favorite napoleon recipe. Get the recipe for Vanilla Bean Pastry Cream.