I’m sure some time ago I posted about cream puffs I made. This is a great recipe from a fellow blogger for a luscious cream filling that can be used for so many different desserts!
I love sharing good tips and recipes when someone shares them with me, and this is one of them.
Perfecting Pastry Cream
Pastry creme, or crème pâtissière, is a lusciously rich, pudding-like vanilla filling that you can use to create any number of gorgeous stuffed desserts. You might be familiar with pastry cream from some of the following uses:
- Filled donuts
- Cream puffs and eclairs
- Smooth-as-silk cake fillings
- Buttercream icing bases
- Ice cream bases
- Souffle bases
- Tart fillings
- Fruit parfaits
Contrary to popular belief, it’s not that difficult to make. What trips up some folks is that you must heat the pastry cream and then quickly cool it in a bowl of ice, but once you’ve followed the recipe through a few times, you might be surprised how quickly it comes together. There is a little elbow grease involved, though; to get
Why should you bother learning this recipe…
View original post 980 more words