I really had fun in making this, especially the pastry cream it self. Soft and creamy, with the essence of vanilla. I put on top, fresh slices of strawberries and mango (keeping it tropical here in florida) with some blackberries and blueberries. Then topped off with freshly made apricot honey glaze.
Pastry Cream: Yields 3 cups
2 c Milk
1 vanilla Bean (1 tsp vanilla extract)
6 ea egg yolks
1/2 c sugar
1/3 c cornstarch
1 3/4 oz butter (about 2 tbsp)
In a medium sauce pan simmer the milk and whole vanilla bean (slit and scrap the inside and add to the pot as well). In a separate medium bowl combine the egg yolks, sugar and all the cornstarch and mix well. When the milk has come to a simmer pour the milk mixture over the eggs mixture and mix slowly. (Beware of scorching on the next step). Pour the pastry creme base back into the pot on low heat and stir constantaly until thicken. Once thicken remove from the heat and whisk in the butter.
For a fluffy and light texture, you can fold in 1 cup of whipped cream. Great to use in stuffing doughnuts and eclairs. Enjoy!