WEBVTT

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Pastry cream is a classic

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pastry base recipe

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that we use 

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to make different

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types of dessert.

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It can be a base for a

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cream, for example, which

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is mixed with

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whipped cream to

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fill an éclair.

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Once cold, it can be mixed

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with melted chocolate 

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and it will turn into a more ganache-like filling,

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which also has an excellent

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consistency for filling

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desserts and cakes.

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And I really like to add

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butter at the end 

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to give more structure

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to this cream.

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Then it's very important to get this

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cream, put it back in the mixer and mix it

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with the whisk attachment,

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until it becomes

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creamy again.