An incredible cream to fill choux buns and profiteroles or top fruit tarts with. Even use it in your trifle. A combination of pastry cream and whipped cream makes this delicious.
1. Heat milk with vanilla beans and pod. In separate bowl, whisk yolks and sugar and then stream in hot milk.
2. Add mixture back into saucepan and heat on low until thickened and bubbling.
3. Cool pastry cream, then refrigerate until cold. Whip cream until firm peaks in a separate bowl, then fold the two together.
Use it to pipe onto pastry crusts.
Or fill choux buns with.