This vanilla cremeux is like a classic vanilla custard, but stabilised and then whipped to give it an incredible texture. It is so quick to pull together and packs so much vanilla flavour. The only thing to be careful of, is not overcooking the mixture – otherwise you risk scrambling it! Keep a close eye on it and whisk constantly to make sure nothing scrambles. The cremeux would be perfect to pipe into eclairs or paired with this Mille-Feuille!

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