Cherry & Rhubarb Custard Pastry

Let’s make it.

1. For making pastry cream: Place the milk and butter in a saucepan and bring to a boil.
2. For making pastry cream: In a separate bowl, whisk together the sugar and egg yolks.
3. For making pastry cream: Add flour, cornstarch, and vanilla extract and continue whisking.
4. For making pastry cream: Add half of the milk to the mixture and stir well.
5. For making pastry cream: Then add the remaining milk and continue stirring.
6. For making pastry cream: Return the cream to the heat and cook, stirring constantly, for about 5 minutes.
7. For making pastry cream: Set your oven to 392°F (200°C) (top and bottom heat).
8. For making pastry cream: Cut your phyllo dough into strips, arrange them in a baking dish and brush with the 10 g melted butter, and bake in the oven.
9. For making pastry cream: Cook for 10-12 minutes.
10. For making pastry cream: Serve by placing your cream on top and then your Cherry & Rhubarb Spread on top of that.