Cream Patisserie Recipe
Ingredients
370ml full cream milk
25g unsalted butter
3 egg yolks (keep the whites in a zip lock bag in the freezer to make a pavlova)
80g caster sugar
20g plain flour
25g cornflour
Makes around 500g of cream patisserie
Method
In a saucepan bring the milk and butter to the boil and then remove from the heat
Then in a heatproof bowl whisk the sugar and egg yolk today until they become pale and thick
Add in the flour and cornflour and whisk until combined
Pour in a third of the milk mixture and stir quickly
Then add this back to the saucepan and whisk continuously until thinkened and mixture comes the boil
Set aside in a container and place in the fridge until cooled completely