According to Keller, this is the easiest recipe in the Bouchon Bakery Cookbook. It's also one of the most fun. Toasty vanilla crêpes sandwich layer upon layer of thick, orange-zested pastry cream.
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This tart brings together excellent combinations of flavor and texture to make one delicious and refreshing dessert. The crust, a crumbly chocolate sable, is filled with vanilla pastry cream, and topped with fresh sliced strawberries and a drizzle of balsamic vinegar. While vinegar as a dessert condiment may seem a little unorthodox, the slightly sweet, slightly savory acidity compliments the sweetness of the strawberries and the pastry cream. It's just the thing when you're in the mood for something a little less traditional.
This classic French pastry is filled with a vanilla scented cream and covered in a smooth chocolate glaze.
This is a delicious chocolate version of pastry cream. Use it whenever recipes call for regular pastry cream for a chocolate treat. If you are using it as a pie filling, be sure to lighten it with whipped cream before using (optional directions below).
To encapsulate the velvety chocolate cream, it could be none other than a chocolate puff.
Pastry cream is ubiquitous in the dessert world. It's used to fill all sorts of treats, such as cakes, eclairs, cream puffs, fresh fruit tarts, and all kinds of French puff pastry items. It's a lot like pudding, but usually made richer and a bit thicker with the addition of extra egg yolks. Be sure to whip chilled pastry cream thoroughly before using to ensure that it is completely smooth.
Piled high with blueberries, layered with sliced nectarines or dotted with fresh figs, this Pastry Cream and Fresh Fruit Tart is delicious with any summer fruit.
The pastry cream used to fill these éclairs doesn't have to be vanilla—it can be flavored with any sort of extract or oil you'd like, orange flower water is particularly nice. Or for chocolate, simply add a few tablespoons of chocolate ganache to the pastry cream.