Crème Patisserie (Pastry Cream)
1 Ts Vanilla extract
80g Egg yolk
15g Corn flour
15g Plain flour
20g Soft butter
(1) Mix ingredients E in a bowl and set it aside.
Heat ingredients D to a smoking point, gradually pour mixture D over E, mixing constantly. Put the mixture back on a pot and cook flour for about 2 minutes on a medium heat. At this stage, the crème patisserie is glossy and soft, then off the heat, add the butter in and combined well.
(2) Pour the mixture in to a Sieve over the bowl, and transfer to a shallow dish and cover with cling film. Note: allow the cling film to have direct contact with the crème patisserie. Keep this in the fridge to cool completely.