Profiterole Recipe

Make the Pastry Cream

In a saucepan, heat milk and half the sugar with the vanilla until simmering. In a bowl, whisk the egg yolks with remaining sugar and cornstarch. Gradually whisk in the hot milk. Return to saucepan and cook over medium heat until thickened. Let cool.

Fold in Whipped Cream

Once the pastry cream is cool, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pastry cream to create crème diplomat.