For the pastry cream: 2 egg yolks ⅓ cup granulated sugar 1 tablespoon cornstarch 1 cup milk, warmed ½ teaspoon vanilla extract Whisk the yolks and sugar together until pale and creamy. Stir in the cornstarch. Transfer to a saucepan and place over low heat. …

For our final project we made bignè di san Giuseppe. Bignès are italian pastries that are traditionally eaten on Saint Joseph’s Day. They are airy, golden brown pastries stuffed with sweet yellow pastry cream. The bignès are puffy and textured from expansion during frying, while …