Crème pâtissière isn’t exactly labor intensive, but this method saves a little time and more importantly, yields a better product.
Pastry Cream Recipe / Quick Method
1000 grams milk
200 grams sugar
200 grams egg yolks, room temperature
80 grams cornstarch
Make a paste with cornstarch and 80 grams milk. Add yolks and mix until smooth, it’s important that eggs are at room temp. Pass thorough chinois and place mixture into Kitchen Aid (6 quart bowl) fitted with whisk attachment.
Place remaining milk in sauce pan, add sugar, and bring to a rolling boil. Turn the Kitchen Aid to high and in one smooth motion, pour boiling liquid into bowl, whisking for 20 to 30 seconds or until thickened.
Place in proper container, cover with plastic wrap, and chill.