Preparation

The preparation is very simple. You need one portion of patisserie cream:

• 500 ml milk

• 100 g egg yolk (approx. 5 egg yolks)

• 75 g sugar

• 40 g cornflour

There is virtually nothing in patisserie without patisserie cream. It is the start of many recipes and the basis for a wide variety of creams that are used for éclairs, cakes or tarts such as our fruit tart. Traditionally, it is flavoured with vanilla and butter, but there are countless variations with coffee, chocolate, caramel, lemon or spirits such as kirsch. There are no limits to your imagination.

Pour the milk into a pan and heat over a medium heat while stirring, but do not allow to boil. Whisk the egg yolks together with the sugar and cornflour in a bowl until frothy. Then add to the hot milk and bring to the boil, stirring until thickened. Leave the cream to cool. Cover and keep fresh in the fridge for 2 days.