Butter custard cream

Mix the milk (220 g) with the egg yolks (120 g) and sweetener (40 g).

Heat over medium heat while stirring constantly until thickened.

If the mixture curdles slightly, immediately blend with a blender or strain through a sieve.

Cover with plastic wrap in contact and cool until fully stabilized.

Whip the room temperature butter (200 g), gradually adding the egg syrup.

If desired, add cognac (30 g) and vanillin.

You can also add cocoa (20 g) if desired.