A crowd pleasing Choux filling, the star of a Mille-Feuille and the surprise of a filled donut. Cream pat is the base of what a lot of great desserts are built on. This recipe is straightforward with no fuss and just a few ingredients
Ingredients:
- 6 egg yolks
- 70g sugar
- 30g corn flour
- 480ml milk
- 1 tsp vanilla paste
- 40g butter
Method:
Whisk your egg yolks, sugar and corn flour
Heat your milk in a pot on the stove with your vanilla paste, until simmering
Slowly stream your milk into your egg mixture to temper and whisk while doing so. Continue whisking so that your eggs do not cook.
Once all your hot milk is added to the eggs, pour everything back into your pot
Cook on a low heat until the mixture thickens
Once the mixture is thickened, remove from the heat and add your butter. It may look separated but keep on whisking
Transfer your cream pat. to a bowl and cover with cling wrap directly on the mixture so a film doesn't develop.
Place it in the fridge for 3 hours or overnight
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