Pastry Cream Recipe (Crème Pâtissière)
 

 

Few months ago, I was offered a few vanilla pods brought directly from Tahiti. They are huge and have a strong fragrance. So strong that normally I only use half for my recipe. But I’m glad, each […]

Few months ago, I was offered a few vanilla pods brought directly from Tahiti. They are huge and have a strong fragrance. So strong that normally I only use half for my recipe. But I’m glad, each dessert or preparation with vanilla, like this pastry cream (or creme patissiere), have a very good vanilla flavor.

Regarding the pastry cream, following this recipe you obtain from the beginning a lump-free cream without much effort. There is no mystery, just whisk for a smooth cream. In addition, the source is reliable, I adapted the recipe from Larousse Cuisine.

Pastry Cream Recipe (Crème Pâtissière)

Average Rating: 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Serves: 4 Time: Difficulty: Easy
 
Categories: postres recipe

Source: Larousse Cuisine[/recipehints]

 
 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  Subscribe  
Notify of
 
 
 
 
OVH