cream chiffon recipe

ingredients:

125 g butter at room temperature

250 ml of milk

1 whole egg

35g cornflour

vanilla

50 grams of sugar

method:

In a saucepan, combine milk, sugar, egg, vanilla, and cornstarch.

Mix well with a whisk.

Let thicken the cream over low heat while stirring.

Remove from heat and add the butter, then stir and let cool.

Put your cream in the fridge for 2 hours.

Remove fresh then beat a few minutes with an electric mixer.

J have used this cream for filling these buns ..

http://www.bonoise-recettes.com/85-index.html