Pastry dessert cream: vanilla, chocolate or praline.

Pastry dessert cream: vanilla, chocolate or praline.
Today, custard is an essential part of French pastry and is used in many desserts and pastries. It is also popular in many countries around the world, where it is often used as a flavor and texture enhancing additive for cakes and desserts. You can also enjoy it with dry cakes for example, it's delicious.
The recipe varies little. You can use flour or starch to lighten the cream. Whole eggs or just egg yolks can be used. I decided to use whole eggs for lightness, flexibility of result, simplicity and economy of production. It turns out that egg yolks are heavier and require doubling the number of eggs used but give a smoother, yellow-colored result.
Concerning sugar, I first tried a version with 40 g of sugar, everyone who tasted it found it too sweet so I decided to remove 5 g and the result was good for everyone. This really varies depending on your personal taste. You can add the milk and flavors you want to color or vary the flavors of your dessert cream.
Ingredients:
250 g of milk.
45 g of egg (I removed a little white from my 50 g egg)
25 g of flour or cornstarch
Vanilla extract in this case.
35 g of sugar. (for me this is enough but you can add a little more depending on taste)
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[@cookingwithmimmo]

Très bon travail

[@yannlefebvre8482]

Merci, j'espère que vous avez goûté cette crème dessert patissière ! :-)