About this recipe:This is a no-cook, easy recipe for pastry cream that you can use in profiteroles, eclairs, trifles or even to layer your favourite sponge. It's refreshingly light, but still decadent.
180ml double cream
4 tablespoons milk
4 tablespoons icing sugar
1 egg white, stiffly beaten
1/2 teaspoon vanilla extract
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Method Prep:5min › Ready in:5min
Mix double cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated.