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from Happy Money Saver

Easy Bavarian Cream

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream kn...

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Pastry Cream is a silky, sweet French custard that is quite easy to make. Today I'll walk you through my tutorial on How To Make Pastry Cream | by Life Tastes Good that can be used in many different dessert recipes.
from Life Tastes Good

How To Make Pastry Cream

Pastry Cream is a silky, sweet French custard that is quite easy to make. Today I'll walk you through my tutorial on How To Make Pastry Cream | by Life Tastes Good that can be used in many different dessert recipes.

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from Olga's Flavor Factory

Pastry Cream or Vanilla Custard

Pastry Cream or Vanilla Custard / 2 cups half and half cup sugar, plus 2 Tablespoons sugar teaspoon salt 5 egg yolks 3 Tablespoons cornstarch 4 Tablespoons butter 1 vanilla bean or 2 teaspoons vanilla extract teaspoons cognac, optional

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Pastry Cream (Vanilla #Custard Filling) - Rich vanilla pastry cream is the classic filling for cream puffs. Perfect served simply over fresh berries, in fruit tartlets or in a Boston cream pie.

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Italian Pastry Cream, an easy Italian vanilla cream filling recipe, the perfect filling for any tarts, pies or cakes. A simple delicious Italian classic.|anitalianinmykitchen.com

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from American Heritage Cooking

The Best Chocolate Ice Cream

The Best Chocolate Ice Cream - It seriously is the richest, most chocolaty and velvety ice cream; you won't be able to stop at one scoop (trust me, I know!)

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from Woman and Home

Jo Wheatley's Custard Creams

Home made custard creams. Easily turned into giant custard creams! Maybe add a little milk as was really crumbly and hard to roll out. Custard buttercream was yum though and would be delicious on a banana or apple cupcake

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from NYT Cooking

The Only Ice Cream Recipe You’ll Ever Need

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. (Photo: Andrew Scrivani for The New York Times)

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