The Key to the Ideal Pastry Cream
Ingredients : 480 ml or two cups whole milkDivide the 1/2 cup (100 g) of granulated sugar.one vanilla bean, or one tsp of extractFive huge yolks from eggs30 g or 1/4 cup cornstarchTwo tablespoons (30 grams) of finely chopped unsalted butter Préparations : The Key to the Ideal Pastry CreamThe New York Times Recipes: The … Read more