Seldom eaten alone, pastry cream highlights
and elevates other components. It is
one of the first items a pastry cook learns
to make on the path to becoming a pastry
chef, and its cooking is a daily ritual in
busy pastry kitchens. It is used as a baked
filling in tarts, Parisian flan, and Danishes.
It is elevated to as starring role in Napoleons,
eclairs, and fruit tarts.
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