Description

The classical cream used for ecalairs, cakes and pastry

Ingredients

• 2  Each Egg, large
1
• 2  Each Egg Yolks, large
2
• 1/2  Cup(s) Sugar, granulated
3
• 3  Table Spoon(s) Flour, all purpose
4
• 2  Table Spoon(s) Corn Starch
5
• 2  Cup(s) Whole Milk
6
• 2  Tea Spoon(s) Vanilla Extract
7
• 3 ½ one_half Table Spoon(s) Butter, cold, unsalted, cubed
8

Directions

1. In a mixing bowl, combine eggs, egg yolks, sugar, flour and cornstarch, mix until smooth
2. In a sauce pot, bring milk to a boil
3. Temper hot milk into the mixing bowl, adding milk very slowly while whisking
4. Pour mixture back into the pot, on a low flame cook for 5 minutes
5. Add vanilla extract
6. Take cream off stove, pour into a clean bowl, add the cold butter in small pieces
7. whisk in butter until smooth
8. Cover with plastic wrap and let chill for 2 hours before using