Velvety Pastry Cream Filling

1. Preparation of Yolk Mixture

In a medium-sized mixing bowl, combine the egg yolks with 2 tablespoons of sugar and the cornstarch. Whisk them together until the mixture turns pale yellow and thickens, which should take about a minute. Once done, set this bowl aside.

2. Milk Mixture

Place a medium saucepan on the stovetop over medium heat. Pour in the whole milk, add the pinch of salt, and the remaining 6 tablespoons of sugar. Stir the mixture occasionally to ensure the sugar dissolves effectively, and wait until it reaches a gentle simmer.

3. Tempering the Eggs

To avoid scrambling the yolks, you'll need to temper them by gradually whisking half of the warm milk mixture into your prepared yolk mixture. This will raise the temperature of the egg yolks gradually.

4. Thickening the Cream

Transfer the tempered yolk and milk mixture back into the saucepan. Place it over medium heat and continue to cook, whisking constantly. Watch for the mixture to thicken and for 3 or 4 bubbles to burst on the surface, indicating it's done. This should take about a minute.

5. Final Touches

Remove the saucepan from the heat and immediately whisk in the chilled unsalted butter and vanilla extract. This will enrich the flavor and texture of your pastry cream.

6. Chill

Pour your pastry cream into a clean bowl. To prevent a skin from forming, lay a piece of parchment paper directly on the surface of the cream. Place it in the refrigerator and let it set for at least 3 hours.