By liliaturcin5

The pastry cream is a cream made from egg yolks, wheat flour or cornflower, sugar, milk, vanilla pod which is made in less than 5 minutes.

Easy and quick to prepare, it is perfect for making certain cakes, such as cream puff, éclair, mille-feuille, Chinese, Basque cake, nun, Saint-Honoré or tropézienne tart (mixed with buttercream).

Level of difficulty: easy
Preparation time: 3 mins
Standing time: –
Cooking time: 2 mins
Total time: 5 mins
Ingredients: 6 people
250 ml fresh whole milk
2 medium-sized egg yolks
80 g icing sugar
30 g cornflower
1/2 vanilla pod

Put the milk in a saucepan and bring to a boil.
Pour the egg yolks into a bowl and add the sugar.
Mix vigorously by hand, without whisking, until the mixture takes on a light color.
Add the sifted cornflower.
Stir again, then add the hot milk little by little.
Return to the saucepan over very low heat.
Add the seeds extracted from the vanilla pod and bring to a boil, stirring constantly.

As soon as the cream has thickened, take it off the heat and immediately transfer the cream to a glass bowl and put it in another container filled with cold water or ice.
Stir again until completely cooled.
Use or film and put in the fridge!

2 eggs
1 tablespoon milk
1 teaspoon sugar
4 tablespoons flour
1/2 teaspoon baking powder
2 tablespoons sugar
Water and oil

Mix two yolks with milk and sugar. Sift and add flour and baking powder. Separately, beat the egg whites with the sugar and add them to the batter.
Bake the pancakes in a non-stick skillet.