7,5ml castor sugar
Few drops vanilla essens.
Blend cornflour and milk and cook, stirring over moderate hest to thicken.
Leave till cool.
Cream butter and sugar together, then gradually beat in the cold cornflour mixture. Add vanilla essens.
20grm corn flour
25grm castor sugar
5ml vanilla essens
2 egg yolks.
Blend cornflour with a little of the milk.
Bring the remainder to boil and pour on blended cornflour. Stir all the time.
Cook for 2 to 3 min.
Allow to cool slightly add sugar vanilla and egg yolks. Return to heat and cook for 2 min. Do not boil. Cool use for choux pastry and as fillings for cakes.
SOURCE: : Alletta Strydom