Pastry cream
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Ganache 
Truffles 
Sacher 
Sponge-cake 
Sable Dough 
Fruit tartlets 
Choux 
Paris Brest 
Pastry cream 
Fruit coulis 

    500gr milk

    3 egg yolk

    40gr cornstarch

    125gr sugar

    Directions:

    Mild bring to a boil. Beat yolk, sugar and cornstarch until the color is light. Then pour the mixture into the boiling milk and stir until thickens. 

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