Filling Cream

This is one of my oldest recipes.  My dad would hang around in a family bakery long ago and he had the opportunity to learn a few stuffs there.  They would use this cream to fill Eclairs and Puit D'amour.  It's nice, white and fluffy.

Ingredients

3 large tablespoon corn starch

375 ml liquid milk

1 tbsp milk powder

75 g good quality unsalted butter (at room temperature)

100 g caster sugar

Pinch of salt

1 tablespoon vanilla extract 

Method

1.  Combine the milk, milk powder and corn starch together.  Thicken over low heat stirring all the time.  Allow to cool to room temperature.  Do not refrigerate.    

2.  Cream the butter, sugar, salt and vanilla for about 10 minutes until light and fluffy.

3.  Beat the thick custard mixture until smooth.  

4.  Finally beat the creamed butter-sugar mixture into the custard mixture little by little until you obtain a smooth creamy mass.  

I would usually do step 3 and 4 in a food processor.  

5.  Refrigerate and beat with a spoon before use.  (It can be kept for up to two weeks in the refrigerator)