Introduction Pastry creams are the jewels of French pastry-making, bringing creaminess, flavor and texture to desserts. From the classic chocolate éclair to the elegant fruit tart, a well-mastered cream transforms a simple pastry into a gourmet work of art. In this article, we explore the…
Hmmmm… who doesn’t remember a delicious homemade custard finished with relish by the teaspoonful? In pastry-making, it’s probably the second most widely used cream after crème pâtissière. We tend to confine it to making floating islands or chocolate fondants, and that’s a shame! Although it…
Some time ago, I published an article on the 7 tips to make up for almost any recipe. In that article, I listed my tips for correcting a failed recipe in terms of the tools used. Today, I decided to list my tips for fixing…
