This cream can be used as fillings for any choux pastry etc.

(Makes enough to fill four 5-inch Paris Brest)


  • 350g milk (divided into 300g and 50g approximately)
  • 250g butter
  • 120g sugar (to be divided approximately in half)
  • 60g egg yolks
  • 60g custard powder
  • half a vanilla pod


  1. Boil about 300g of milk, half the sugar and vanilla bean in a pot.
  2. In a mixing bowl, whisk yolks, the remaining sugar, 50g of milk and custard powder till well mixed.
  3. Drizzle the boiling mix from 1 into the yolk mix slowly to prevent cooking the egg yolks and mix well. This is called tempering.
  4. Return the mix to medium heat and cook till lava consistently, stirring continuously throughout.
  5. Remove from heat and stir in butter and whisk with hand whisk till smooth and fluffy.
  6. Place a cling foil on the paste to prevent a skin from forming on the paste and leave to chill in fridge until ready to use.