classic Pastry CREAM! CUSTARD "Patissiere"! is always succeed

in this video, I am preparing a classic CUSTARD "Patissiere"! It is also called Confectionery CREAM!
This is a cream for filling cakes, pastries, cupcakes, buns, pies and other desserts. The cream turns out very tasty ! It is prepared very quickly and from the simplest ingredients!
I show you all the nuances that you should pay attention to so that the cream turns out the first time!
INGREDIENTS:
500 ml of milk (3.5 % fat content in the video)
125 g of sugar
2 medium-sized eggs (or 6 yolks with a total weight of 100 g)
40 g of corn starch
50 g of butter
1 teaspoon vanilla paste or vanilla extract or vanilla sugar
This portion of cream is enough to fill 15-20 eclairs or to fill a small cake 16-18 cm in diameter
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