I looked at the recipe from the site address you provided. This is a Crème' Patisserie (Vanilla Pastry Cream) in a pastry shell.
I don't know the U.S. equivalent t the metric measurements used. However, this is the recipe for a traditional pastry crème.:
2 cups milk
▢6 tbsp sugar
▢2 ½ tbsp cornstarch (3 tbsp / 30 g for a stiffer pastry cream)
▢1 tbsp vanilla bean paste / extract / 1 vanilla bean pod
▢5 large egg yolks
▢3 tbsp unsalted butter softened
You cold, if you wanted, bake the pastry shells without a filling, and make the pastry cream on the stove top. Simply beat the egg yolks, and sugar together. Pour the milk and vanilla into a sauce pan. Stir while heating over medium-low heat until it just begins to bubble on the edges. Whisk the cornstarch into the yolk mixture until lump free, and smooth. Scoop out a cup of the hot milk, and slowly stream it into the yolk mixture until smooth. Now With the pot on the lowest heat setting, slowly add the yolk mixture into the pot, whisking continuously until it thickens. When it will coat a spoon without dripping off. pour through a fine-mesh sieve heat proof bowl. Cover with plastic wrap, pushing the wrap down to touch the pastry cram. This prevents a skin from forming. Let cool, then place into the fridge. Your pastry cream can then be spooned, or piped into your pastry cups, into eclairs, into a filled donuts, or profiteroles.
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