Peanut butter goes French.
PEANUT PASTRY CREAM
480g whole milk
1 vanilla bean or 1 tsp vanilla extract
2 eggs, large
2 egg yolks, large
150g sugar, granulated
30g corn starch
3/4 tsp table salt
62g powdered peanut butter
28g unsalted butter, room temperature
In a sauce pot, heat the milk and vanilla over medium heat until steam begins to rise.
While the milk is heating, whisk to combine the eggs and egg yolks in a large mixing bowl.
In a small mixing bowl, whisk together the sugar, corn starch, salt, and powdered peanut butter. Once combined, whisk the dry ingredients in to the egg mixture.
Once the milk has wisps of steam, temper the egg and sugar mixture with the milk.
Combine all of the ingredients back in the sauce pot over medium-high heat. Whisk constantly until it boils for one minute.
Push the mixture through a fine-mesh sieve in to the bowl of a stand mixer. Add in the butter, and mix for a couple of minutes with a paddle attachment.
Cover the surface with plastic wrap and chill in the refrigerator until cold.