You can use your favorite sufganiyot recipe and instead of filling them with jelly, fill them with this pastry cream!
- 3 eggs
- ¾ cups granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- 2 teaspoon Big Heart Tea Matcha powder, sifted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
In a bowl, whisk together the eggs, granulated sugar and cornstarch. Set aside.
In a small pot, over medium heat, bring the milk to a simmer. Whisk the Big Heart Tea Matcha into the milk and then whisk the milk into the egg mixture slowly so as to temper the eggs and not scrabble them. Pour the mixture back into the pot and over medium heat and stirring continuously with a spatula, cook the pastry cream until its reduced and thickened, about 8 to 10 minutes.
Stir the butter into the pastry cream and when combined, run the cream through a sieve into a bowl. Press a piece of plastic to the surface of the pastry cream to prevent the cream from drying with a skin on top. Let it cool completely and store in the fridge for at least an hour before filling the sufganiyot.