Ron and I are making eclairs this pastry weekend. I had never made pastry cream before, but have made curd numerous times. I was thrilled to find out they are equally easy. I used this recipe and followed her instructions exactly and my cream turned out perfect on the first try!
This weekend we’re celebrating my husband’s birthday, and as always I’m baking a celebratory cake. Last year we embarked on a serious chocoholic indulgence with a Chocolate Mousse Torte with Candied Morello Cherries and Hazelnut Praline, this year it’s to be something lighter – a berry and cream filled Pavlova. Of course for my family one regular sized pavlova just won’t do so I doubled the recipe. What to do with eight left over eggs? Make Crème Pâtissière; an idea initially inspired some time ago by Ana over at her blog Delicious By Ana.
Crème Pâtissière is a ludicrously rich and luscious French pastry cream or custard that can be used to fill all manner of desserts, tarts and cakes. Think simple fruit tarts, choux pastry puffs, mille feuille, éclairs, Napoleons and layer cakes. In my family it is also enjoyed inelegantly and stealthily; by the spoonful, straight…
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