50. Carrot Cream

Pastry cream is a starch-strengthened custard used to fill eclairs, profiteroles, and the occasional doughnut. Another common use for pastry cream is to line tart shells for fruit tarts. Since it’s a custard, the major ingredients are milk and/or cream, sugar, and eggs. Starch is added to provide stability and stiffness. Vanilla and salt are added to enhance the flavour.

There are many recipes in the wind for pastry cream that call for many unnecessary steps and superfluous ingredie