Pastry cream has that special gift of being everywhere without ever getting tired of it. It is one of those essential preparations in confectionery: creamy, smooth, with the right balance of sweetness ...

they are delicate and light with a bright lemon flavor in the pastry cream that helps to cut through the richness. Baked and fried versions of zeppole are both common;we stick to the oven to make ...

Creamy, dreamy, and truly effortless, this pie blends peanut butter, cream cheese ... this no-bake pie from pastry chef Paola Velez, Ritz crackers make a salty, crumbly base for the puckery ...

Spoon the mixture over the cooked pastry base and, using the back of a spoon ... Meanwhile, make the soured cream. Place the cream into a bowl. Pour over the lemon juice and stir thoroughly ...

Prick the middle section of the pastry base with a fork. Brush the border with egg. Pour the remaining egg into a bowl. Pour in the cream and whisk. Add the sage and thyme and season with salt and ...

The base should be almost fully cooked ... Serve warm or at room temperature with lots of softly whipped cream or crème fraîche. To make the pastry: Put the butter and sugar in a food processor ...

Choux pastry, the base of pastries such as profiteroles ... It is usually cut in half and then filled with cream or pastry. Beignets are made from deep fried choux paste and split open and ...