You carefully explain how to temper the eggs for the pastry cream filling, then it says to keep adding the hot milk/cream "until it all begins to simmer and thicken" - which it won't do while it's off the heat. Sure enough, the next paragraph says to remove from heat. Kinda mangled!
Temper the eggs, slowly whisk the egg mixture back into the rest of the milk/cream, put it back on the heat. NOW you keep whisking to keep it smooth, and until it begins to simmer and thicken.
You carefully explain how to temper the eggs for the pastry cream filling, then it says to keep adding the hot milk/cream "until it all begins to simmer and thicken" - which it won't do while it's off the heat. Sure enough, the next paragraph says to remove from heat. Kinda mangled!
Temper the eggs, slowly whisk the egg mixture back into the rest of the milk/cream, put it back on the heat. NOW you keep whisking to keep it smooth, and until it begins to simmer and thicken.