Step 1

Weigh sugar and yolks into TM bowl; insert butterfly and whisk until voluminous and light in colour for 1 minute at speed 4, scraping down sides of bowl with butterfly and repeat once (maybe twice)

Step 2

Pre-weigh in cornstarch, flour and salt; set time to 10 seconds at speed 4 and pour ingredients through howl in lid

Step 3

Scrape down sides with spatula; mix to combine for 5 seconds at speed 3

Step 4

Weigh milk and vanilla paste into TM bowl; cook and whisk for 6-7 minutes at 90C on speed 4 (depending upon temp of milk; if room temp, 5.5 minutes) AS SOON AS TEMP reaches 90C, increase temp to 110 and time to 5.5 minutes to ensure mixture boils for 2 minutes

Step 5

Remove from heat and immediately strain through fine mesh to remove lumps into a second TM bowl, whisk attached, if you have one, or into a separate bowl; clean TM bowl and return ingredients back into the bowl

Step 6

Cook to room temperature

Step 7

Weigh 75 grams room temperature cubed butter into TM bowl with room temperature pastry cream; set time for 1 minute at speed 2 to combine

Step 8

Weigh 75 grams room temperature creamed into TM bowl; set time for 30 seconds at speed 4 and whisk to combine

Step 9

Cover surface with plastic wrap and chill 3-4 hours before use

Step 10

Cream will be very thick and set when removed from refrigerator; stir to silken or desired consistency before using