Another Choux Pastry

This time itry new vanilla custard for the chourx pastry... and i likely to enjoy and wanna use this custard recipe for my next choux pastry i'll make. The choux pastry recipe still use the old version, never think to use another yet, but the custard u can follow this link to get the original version. For the topping i just pour with chocolate ganache that i made day before.

Pastry Cream

3 cups (750 ml) milk
3 eggs
3/4 cup (175 ml) granulated sugar
1/4 cup (50 ml) all-purpose flour
1 tbsp. (15 ml) cornstarch
2 tbsp. butter (25 ml)
1 1/2 tsp. vanilla (7 ml)
2 cups (500 ml) whipping cream

In heavy saucepan, heat milk until steaming.

Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.
Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.

Note: Pastry cream can be refrigerated for up to 3 days.