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Basic 101: how to make pastry cream (crème pâtissière)! This recipe is key to many dessert and has variations like the Chiboust, Diplomat or Mousseline. I infused this one with cofee for a future recipe but you can keep it vanilla or any ofher flavours you’d like. Bon appétit les amis! Ingredients: 12oz (1 ½ Cups) Half and Half 1 ½ Teaspoons- 3 Teaspoons* Espresso Powder or Instant Coffee Granuales 75 grams Granulated Sugar Pinch of Salt 3 Large Egg Yolks 2.5 Tablespoons Cornstarch 1 Teaspoon Va
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