https://i2.wp.com/p-fst2.pixstatic.com/560edfabdbfa3f6bf70092f9/_w.540_s.fit_/Day03-PastryCream.png http://p-fst2.pixstatic.com/560edfabdbfa3f6bf70092f9/_w.540_s.fit_/Day03-PastryCream.png 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/
0 Comments
Leave a Reply. |
AuthorI have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends. Archives
July 2019
Categories |