Crème Patisserie Or Custard
|Corn starch||100 Gram|
|Wheat flour||40 Gram|
Beat the egg yolks with sugar, then add the flour mixture little by little while stirring.
Bring the milk to the boil and pour it slowly over the flour and egg mixture.
Continue to stir on a moderate heat until the whole mixture starts boiling again.
Keep stirring until smooth.
Allow to cool.
Put the dough in a 'poche a douille' or pastry bag, using the round mouth.
On an oven tray covered with baking paper, squeeze regularly sized small balls for the choux or dough fingers for the eclairs.
Bake in the oven at a temperature of 200°C for approximately 10 minutes