Source: Baking with Julia by Dorie Greenspan. Beatrice Ojakangas
Makes about 1 cup.
Preparation time: 10 minutes
Tips: Use to fill danish pastries.
Confectioner's Cream
Ingredients
Preparation
1 cup whipping cream or heavy cream
1 1/2 tablespoons cornstarch
2 tablespoons sugar
1 large egg yolk
1 teaspoon vanilla extract
1. Whisk the cream, cornstarch, and sugar together in a large microwave safe bowl.
2. Put the bowl in a microwave oven set to full power and cook for 1 minute. Stir the
mixture and cook for 2 to 3 minutes more, a minute at a time, or until the mixture comes to boil and thickens slightly.
3. While the liquid is heating, whisk together the yolk and vanilla in a small bowl.
4. Slowly whisk a little of the hot liquid into the yolk. Pour the yolk mixture into the boiled mixture, whisk well, and return the bowl to the microwave oven. Cook the cream for 30 seconds longer, then remove the bowl from the oven and stir again. The cream's consistency is like that of lemon curd.
4. Scrape the cream into a small container, press a piece of plastic wrap against the surface of the cream to prevent a skin from forming, and cool to room temperature.
5. Seal the container and chill.
The cream can be made up to 3 days ahead and kept refrigerated.
NOTE: Makes about 1 cup, enough for 2 Danish Braids.
