Ingredients:

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350 ml fresh milk

60g fine sugar

4 nos egg yolks

1 tsp vanilla essence

20g all purpose flour

20g cornflour

60g butter + extra 50g butter

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Method:

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1) Bring milk to simmer. 

2) Beat the egg yolks with sugar in a mixing bowl on top of a double boiler.

3) Add in the milk to the egg mixture and whisk thoroughly.

4) Add in vanilla essence, all purpose flour and corn flour.

5) Whisk until it thickens.

6) Add in 60g butter to the the custard, mix until well incorporated and chill it.

7) Add in extra 50g high quality butter to the chilled cream and beat with a mixeruntil you get a silky smooth texture.

8) Put the mousseline cream in a piping bag and use it as a filling.

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