Strain through a strainer over a bowl. (You can skip straining your cream if you’re sure it has no lumps or cooked egg pieces, but you should transfer it into another bowl to prevent it from cooking further. If you’re like me and you don’t want to wash another bowl, fill your sink with some cold water and place the pot inside to cool it rapidly). Add the butter and stir to combine.
Cover with another layer of cookies, cream, cookies and then cream.
Crumble some of the leftover cookies (with your hands or a food processor) and cover the top of the dessert.
Sprinkle with some icing sugar and cinnamon just before serving.
- For this recipe, a kitchen scale will give more consistent results than measuring cups, so if you have one you should use it.
- Pastry cream (patisserie) is typically made with egg yolks and cream. I have adjusted this recipe in using whole eggs. However, if you want to use more yolks, you can use two yolks for every one whole egg.
- Keep refrigerated for up to 4-5 days (if it lasts so long!)