The Kitchn’s Baking School Day 3: All about pastry cream.
Take your standard vanilla pudding. Now imagine that pudding taken to the next level — even richer, creamier, and more luxurious. That’s pastry cream. It is so good, you could eat it with just a spoon — or better yet, use it as filling in a multitude of pastries and baked goods.
Pastry cream is also the next step in our exploration of eggs and baking; it’s the necessary companion to pâte à choux, as together they make some of the most fabulous desserts. Here’s how to turn eggs into the most luscious filling you’ve ever eaten.
from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/10/07/baking-school-day-3-pastry-cream-the-kitchns-baking-school/
via WordPress https://jonathanwilhoite.wordpress.com/2015/10/07/baking-school-day-3-pastry-cream-the-kitchns-baking-school/
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