Basic Method............

Cream Patisserie.... ( Pastry Cream)

• Ingrediant...............

         Milk                  1000gr

         Sugar                200gr

         Whole Eggs       4 Nos

         Corm flour         100gr

         Milk                  100gr

         Sugar                 50gr

         Butter                100gr

• Method....................

1. Place into the pot milk & sugar heat untill warm the milk mixture
2. Combine corn flour, whole eggs , rest of milk (100gr) , sugar 
3. When it boil the mixture add the  second mixture stir untill thickness batter
4. Finally, Add the butter & mix well then cover & keep it cool...

• Tip..........................

1. Do not add the butter when you prepare the past it should be add finally moment. beacuse of it gives smooth filling..