Pastry Cream

Pastry Cream, Crème Patissière, is the basis of almost all French pastries. So it's one of the most important recipes for cooking deserts.

Ingredients:

• 150 gr sugar
• 75 gr flour
• 5 yolks of eggs
• 3/4 L milk
• 1/2 vanilla pod
  
  

1. Heat the milk with the vanilla cut in halves until it boils
2. Whip the yolks until they whiten, and add the flour
3. As soon as the milk starts boiling, pour it on the eggs and keep whisking
4. Put the mix back on the fire for 5-6 minutes, still whisking
5. When the cream thikens, it's ready: take it off the fire and let it cool down

This pastry cream can be used in a Strawberry Genoise Cake