A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Stir the mixture quickly -- this part of the recipe does require some elbow grease ... Pastry cream (creme patissiere) 3 tablespoons butter, cut into ½-inch pieces. 2 ½ cups half-and-half.

425ml full-fat milk 1 vanilla pod 2-3 strips unwaxed lemon zest 5 free range egg yolks, 100g caster sugar 2 level tablespoons plain flour 1 level tablespoon cornflour ...

Here’s a little-known fact: August 27 is national pots de crème day. What is pots de crème? It’s essentially French pudding, a nd it’s one of god’s greatest creations.. So here, below, for your baking ...

Pour the milk, whisking all the time, on to the yolks. Return to the pan and bring to the boil, stirring to stop lumps forming. The mixture will thicken considerably.

In the pastry department there is also mille feuille – a cake consisting of thin layers of puff pastry (around 1cm thick) filled with either fruit jam or jelly and crème diplomate.

Bring the water and butter to a simmer in a medium saucepan. Add the flour and a pinch of salt and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of ...

Melanie says: I grow my raspberries in a fruit cage and always diligently close the door after I've checked them. However, a certain little person-who shall remain nameless-left the door wide open, ...

When the crème patisserie is cold, fold in the whipped cream. Then cover and set aside in the fridge until needed. To poach the peaches, pour 200ml/7fl oz water and the caster sugar into a wide ...