Pastry Cream for Filling

Preparation

1. Dissolve the 40 grams of starch and the sifted flour in about 50 ml of cold milk, mixing well until no lumps remain. Set it aside until ready to use.
2. Heat 1 liter of milk with a lemon peel and a cinnamon stick in a pot over medium heat. When the milk begins to boil, remove it from the heat, wait for it to stop boiling, and bring it to a boil again for a total of 3 times. This helps to infuse the flavors well.
3. Carefully separate the egg yolks from the whites in a bowl, ensuring no egg white remains with the yolks.
4. Beat the yolks with 200 grams of sugar until you achieve a smooth and creamy mixture. It's important to beat long enough for the sugar to completely dissolve.
5. Gently incorporate the cold milk mixture with starch and flour into the beaten yolks and sugar, stirring continuously to prevent lumps from forming.
6. Remove the lemon peel and cinnamon stick from the hot milk and pour it slowly over the egg yolk mixture, stirring constantly to prevent lumps from forming and to control the temperature so the yolks don't cook.
7. Transfer the mixture to a saucepan using a chinois to ensure a smooth texture. Cook it over very low heat, stirring continuously with a rubber spatula or a wooden spoon, until the cream thickens and reaches the desired consistency, ensuring the temperature does not exceed 82ºC to prevent it from boiling.
8. Once the cream has thickened to the desired consistency, immediately remove it from the heat and let it cool at room temperature. Note: Instant Pastry Cream Cold. Baltà bakery sells a mix for making cold pastry cream without the need for cooking. This option can be useful when there is a risk in transporting or storing the cream with eggs. To prepare, combine 1 liter of cold milk with 270 grams of the mix, or 500 ml of cold milk with 135 grams of the mix. Mix cold using electric whisks for 2 or 3 minutes, and if you want to thicken it more, continue beating for longer.