Hi, I’m Eugenie. Today I’m going to make creme patissiere, pastry cream. It’s one of the basics in French pastry. For pastry cream, you will need: 6 egg yolks, 1/2 cup of granulated sugar (100g), 4 tablespoons of all-purpose flour, 4 tablespoons of corn starch, 2 ½ cups of whole milk (600ml), and 1/2 teaspoon of pure vanilla extract. First, in a mixing bowl of 6 egg yolks, add in 1/2 cup of granulated sugar. And cream together. Then add in 4 tablespoons of all-purpose flour and 4 tablespoons of corn starch and whisk until combined. Stir in 2 and ½ cups of simmering milk into the egg mixture. When simmering milk is added, the cooking time will be shortened. Now pour the mixture back into the same pan (of milk). Over medium heat, bring to a boil stirring constantly with a wooden spoon. Stir in 1/2 teaspoon of pure vanilla extract. When it thickens, transfer to a heat-proof bowl and cover with plastic wrap, pressing directly onto the surface. And let completely cool in the refrigerator before using. With crème patissiere, you can make tart au fraises (strawberry tart) and elaires. I will use pastry cream as filling of Religieuse in the next video, too. Thank you for watching. Bye!