Basic Confectionery Cream Patisserie

Step 1

Put the yolks and sugar in a bowl and mix them with a wire whisk. Add 1/4 cup of milk, and cornstarch and stir.

Step 2

Pour the milk into a saucepan and place on moderate heat to bring to a boil.

Step 3

Remove from the heat and gradually pour the milk into to the yolk mixture, stirring constantly with a mixer on a low setting.

Step 4

After all the milk has been added, return the mixture to the hob and boil the cream, stirring constantly with a wire stirrer, until it thickens.

Step 5

Remove from the heat, add the vanilla extract, lemon zest, and diced butter. Stir until melted.

Step 6

The finished cream is covered with transparent foil tightly so as not to form a crust.

Step 7

Cool completely.

Step 8

Before use, beat again with a high-speed mixer until fluffy again.

Step 9

Patisserie cream is a basic confectionery cream, suitable for filling cakes, eclairs, pastries, which require to have a suitable cream.

Step 10

It can also be served on its own in bowls/cups.