Cream

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How to make Crème Pâtissière (Pastry Cream)
How to make Pastry Cream (Crème Pâtissière Recipe). This easy classic French Recipe makes the perfect Pastry Cream filling for your favourite Choux Pastry, Cream Puffs, Eclairs, Mille-Feuilles or any of your favourite dessert, cake or baked goods! Made with a few ingredients only, this Gluten-Free Vanilla Flavored Pastry Cream or Vanilla Custard is a super versatile dessert filling recipe! #pastrycream #pastrycreamrecipe #vanillapastrycream #cremepatissiere #pastrycreamfilling
How to Make Coffee Pastry Cream
Indulge in the ultimate coffee-infused treat with our delectable Coffee Pastry Cream recipe! Elevate your desserts with this luscious and creamy filling or frosting, bursting with the rich flavors of coffee and velvety smooth texture. Perfect for adding a caffeinated kick to your sweet creations. Try it today and elevate your dessert game!
Chocolate Pastry Cream Recipe You Can Pipe For Cakes And Cupcakes!
This rich and perfectly smooth Chocolate Pastry Cream Recipe, also known as crème pâtissière is thick, perfectly pipeable and not overly sweet! It’s easy to make, and great for filling cakes, cupcakes or the classic Chocolate Éclair! It’s even good enough to eat with a spoon!
Mom’s Famous Cream Puffs
Mom’s Famous Cream Puffs
Vanilla Cream Puffs
Indulge in heavenly Vanilla Cream Puffs, a delightful dessert made with light and airy choux pastry filled with luscious vanilla pastry cream. This easy recipe guides you through creating these delectable treats with joy. Perfect for any occasion, these cream puffs are a delightful way to satisfy your sweet cravings. Elevate your dessert game with this irresistible vanilla treat!
Easiest Cream Puffs
These Cream Puffs are light and crisp with the most delicious cream filling you're going to absolutely love! It's a simple and easy recipe with classic flavors.
Amazing Paris-Brest recipe
Try this amazing Paris-Brest recipe, which is effectively a ring shape choux pastry filled with the most amazing hazelnut mousseline cream. The perfect result we are looking for is a ring shape choux pastry that is risen evenly (so no major cracks on the side), holds its shape after baking, and has a lovely huge air pocket inside the choux that can be filled with a stable yet silky Hazelnut Praline Crème Mousseline. See more baking tips in my Paris-Brest recipe