Creme Patissiere

Pastry cream filling for Profiteroles and Cream Puffs

  • Egg Yolks 3
  • Sugar 70 g
  • Cornstarch 30 g
  • Flour 30 g
  • Milk 250 ml
  • Vanilla Essence 2 drops
Mix egg yolks and sugar using the hand mixer. Add cornstarch and flour and whisk into a fine paste.
Boil the milk and temper the egg and flour paste by first adding 20% of hot milk into the paste and mixing evenly.
Combine the tempered paste with the rest of the milk and boil together until the mixture becomes a smooth paste. Remember to stir continuously to prevent the paste from browning.