This is a classic, if I ever saw one. The pastry cream that can be used to fill cream puffs, vlaai, fruit tarts… The recipe is directly taken from Michel Roux’s Pastry book.
This is one project that is so worth it you will not believe. Imagine: you bite into a crunchy buttery pastry, still lukewarm from the oven… And you made it yourself! In only two days!
You know how sometimes a recipe calls for seeds from a vanilla pod and you are left with a still magnificently flavourful vanilla pod? And you know how sometimes a recipe calls for vanilla sugar that the stores sell in these small bags at the price per kg of cocaine? Well, here is a solution to both of these problems.