Crème Patissière à la Vanille (Cream Vanilla Filling)

2 cups milk
1 tsp. vanilla
6 egg yolks
3.75 oz sugar
1.5 oz flour
1.5 oz unsalted butter cut in pieces

1. Coat the bottom of the saucepan with a little bit of sugar
2. Add the milk
3. Add the vanilla
4. Bring to a boil
5. In a bowl, mix the 6 egg yolks with the rest of the sugar
6. Add the flour
7. Add a little boiled mixture
8. Pour this mixture into the saucepan
9. Stir so it doesn’t burn
10. Stir while it goes to a boil
11. Continue stirring until the mixture thickens
12. When it comes unstuck, it is ready
13. If the cream is too thick, add a little boiling milk
14. At the end stir and add the butter

Maythe, Michael, and Tatianna are dropping carefully some cream on the choux (puffs).

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