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1
Warm up the milk in a pan until it's bubbling slightly.
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2
You can split a vanilla bean and put it in at this point.
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3
Put all the other ingredients in a bowl and mix.
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4
You don't have to sift the cake flour.
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5
Add the Step 2 mixture to the warm milk from Step 1 little by little while mixing.
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6
Strain it through a fine mesh sieve or a tea strainer, and return to the pan.
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7
Heat over medium.
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8
As you mx it it will gradually become thicker, so keep mixing so that lumps don't form.
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9
It's difficult to explain, but when it's thickening it will feel kind of heavy.
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10
If you keep mixing it.
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11
...the heavy clumps will become soft and creamy.
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12
This is the sign to take the pan off the heat.
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13
Transfer the sauce to a flat container or tray, and cover tightly with plastic wrap.
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14
Put in the freezer to cool down fast.
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15
(If you put it in the refrigerator, it will cool slowly, which may lead to bacteria growth.)
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16
Make the creme chantilly (whipped cream).
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17
Mix the ingredients together and whip until quite stiff.
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18
When the sauce from Step 7 has cooled down, pass through a sieve.
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19
Mix the Step 8 and 9 creams together with a rubber spatula.
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20
If you mix too much it will be come thick and gloopy, so stop when you can still see the whipped cream a little.
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21
Done.
-
22
Use forCream Puffs (choux a la creme)
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23
Use forEclairs.
