On the Plate
While I considered making the lemon coconut cupcakes that launch her bakery, I was inspired by this passage instead. As she did the walk-through of her new shop, "She visualized the display fridge full of French pastries—madeleines, croissants, and profiteroles—and herself behind it, filling up a cardboard box for a customer."
- 12 Tablespoons unsalted butter
- 1-1/2 cup water
- 2 cups flour
- 9 eggs
- 500 ml whole milk
- 1 vanilla pod, sliced lengthwise with seeds scraped
- 3 eggs
- 100 grams organic granulated sugar
- 30 grams corn starch
- 1/2 teaspoon pure vanilla bean paste or extract
Spread the pastry cream into a dish and cover with plastic wrap, touching the top to keep the cream from developing a film. Refrigerate until cool.