COFFEE PASTRY CREAM

•  COFFEE PASTRY CREAM
• 1/4 cup + 2 tablespoons milk 90 ml
• 1/4 cup + 2 tablespoons cream whole/whipping 90 ml
• 2 egg yolks
• 3 1/2 tablespoons strong coffee 50 grams
• 1 1/2 tablespoons flour 13 grams
• 1/4 cup sugar 56.25 grams

• Heat the milk, cream and coffee until hot but do not boil, let cool to warm.
• In a medium pot add egg yolks and sugar whisk to combine, whisk in flour, place over low heat add warm milk mixture and continue whisking (don't stop until very thick). Pour into a clean bowl cover with plastic wrap and let cool to room temperature and refrigerate for at least 2 hours. Enjoy!