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Most lovers of cake and pastry have eaten crème pâtissière without knowing what it is. A French standard, crème pâtissière—prnounced CREM pah-tees-YAIR, French for pastry cream—is a stirred custard thickened with cornstarch or flour and typically flavored with vanilla (other flavors can be used). Crème pâtissière is made of egg yolks, sugar and cream or…
Continue reading “RECIPE: Crème Pâtissière”
[1] Crown your “king cake”; the person who finds the charm gets to wear the crown (photo © BainFrance.Blogspot). [2] An elegant version from Parisian baker and confectioner Pierre Hermé (photos #2 and #3 © Pierre Hermé). [3] Beautifully designed tops. [4] Gâteau des Rois from another great Parisian bakery (and the temple of macarons),…
Continue reading “Bake A Galette Des Rois, Or Epiphany Cake: The Recipe”
