Pastry cream and Chantilly cream

Ingredients for 4 servings:

• 400 ml milk
• 1 vanilla pod(s)
• 3 egg yolks
• 120 g sugar, fine
• 45 g cornstarch
• 250 g cream
• 30 g powdered sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 13 minutes

Pastry cream: Scrape the vanilla seeds, add them to the milk, and heat. Beat the egg yolks with the caster sugar and cornstarch, thinning them with a little milk if necessary. When the milk boils, add half of the egg mixture and mix well. When the milk boils again, add the rest and simmer gently for 3 minutes, whisking continuously. Be careful not to burn anything on the bottom of the pan. Then pour the mixture into a bowl or serving dish, cover with cling film to prevent a skin from forming, and allow to cool. This cream is a great base for many desserts. For hygiene reasons, it should never be refrigerated for longer than 24 hours. It is therefore recommended to always make the cream fresh. Chantilly Cream: While the cream is still warm, strain about half (depending on the desired consistency) of the pastry cream through a sieve and allow to cool completely. Whisk the cold cream with the icing sugar in a cold bowl at high speed to incorporate air, until stiff but fluffy and fold into the pastry cream.