Back to basics: How to make pastry cream?

Welcome back my Franchizz!
Knowing your basics is probably the most important part of becoming a good cook as you will use them times and times again, whether as their basic form or derivative.
This particulate recipe is infused with hazelnut praline, but you can omit it and flavour it with whatever you'd like.
Vanilla, chocolate, lemon, raspberry, pistachio or Tonka bean to name a few.
You will find pastry cream on so many classics french dessert. I can see you've already stopped reading and already gathering the ingredients..
Well I don't blame you, let's get cooking, shall we?!
Bon Appétit!
If you enjoyed this recipe, please like, comment and share and I'll catch you on the flip side.
FULL RECIPE:
chefromainavril.com/back-to-b...
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[@TheImmortalViktor]

I don't have a suggestion for a basic recipe but I really like the idea of this series and can't wait for more episodes.

[@CHEFROMAINAVRIL]

Well thank you :) will do

[@esef1948]

If you wanted to use fruit flavours would you use powders of purée, please.?

[@CHEFROMAINAVRIL]

Yes you can def use puree, you can reduce it then incorporate it