This fresh-tasting berry pastry cream is incredible hidden away in chocolate or lemon pastry. It’s also wonderfully layered into a Génoise cake or petite crepe cakes.
In a small saucepan, warm the milk over low heat until it is just hot enough to steam.
While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.
Remove from the heat, stir in the black raspberry puree, vanilla extract, and Chambord. Chill the cream before filling the pastry.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.