Pastry Cream ~ This is a versatile custard that is sometimes used as a major component or as a base component to many desserts.
As a major component, pastry cream, serves as a filling for cakes, tarts, pate choux like profiteroles/cream puffs, éclairs, cannolis and other pastries. As a base component it is used in ice creams and souffles.
Versatile and easy to make, pastry cream can also take on many flavors by a simple infusion from extracts, flavored liqueurs, fruit purees, or other add-ins like chocolate at the very last stage. Continue reading Baking Basics Series: How to make pastry cream
