Powder mix for the preparation of French pastry cream (crème pâtissière).
Combine the powder with 25 cl of cold milk. Add a whole egg or 2 egg yolks. Beat with a whisk to obtain a smooth preparation. Bring the remaining milk and sugar to a boil. Away from the heat, add the preparation, stirring constantly.
Bring to a boil again and cook for about 3 minutes while stirring.
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