How to cook
Beat the eggs and sugar on low heat on the stove until the mixture thickens. Top up with 1 2/3 cups (400 ml) of milk in a thin stream while continuously whipping. After that, add the flour that you've dissolved in 2/5 cup (100 ml) of milk and beat until well-mixed. Then slightly increase the heat and continue stirring with a whisk until the cream thickens.
Remove it from the heat and leave it to cool completely, stirring it every 2 minutes, to prevent a crust from forming. Beat the butter with the powdered sugar in a container in a water bath on the stove until you get a smooth and fluffy cream. Then let it cool slightly.
Start adding the egg cream to the buttercream spoon by spoon until both creams are homogenized. Pour the cream into small bowls or cups and garnish it with biscuits, or fruits and sprinkle it lightly with sifted cocoa.