Emily Laurae

0 In a heavy saucepan, add your scraped vanilla bean and milk together and bring to a simmer.
1 Whisk the egg yolks, sugar, cornstarch and pinch of salt together in a bowl. Whisk until the mixture lightens in color and becomes a pale yellow.
2 Temper the egg mixture by slowly whisking in the hot milk to the egg mixture together until homogenous.
3 Return the mixture to the saucepan and bring to a boil, stirring constantly over medium heat.
4 When the pastry cream comes to a boil, continue to whisk constantly and boil for up to 2 minutes. The pastry cream should reach 200F.
5 Remove from the heat and strain into a clean bowl. Stir in the butter and mix until the butter is melted and mixed into the cream.
6 Cover with plastic film placed directly in contact with the surface of the cream to prevent a skin from forming and place in the fridge to cool.
8 Place the water and gelatin in a small bowl and mix to combine. Microwave until melted but not boiling and temper with a few tablespoons of heavy cream (only 2 tablespoons). 
9 Add the remaining cold cream (1 3/4 cup) into a mixing bowl with a whisk attachment - pour in the tempered gelatin and start mixing until stiff peaks form. 
7 Add the stabilized whipped cream into the chilled and set pastry cream, mixing and whisking until combined and smooth. Allow to chill until set then use in your pastry recipes!