My birthday was this past Monday, and while I love me some birthday cake, I really just wanted a giant bowl of Chocolate Mousse. So that’s exactly what I made. Happy birthday to me!
Does it get any more pastry pro than Pastry Cream? I think not.
Pastry cream is one of my favorite things to make. It was one of the first things I learned to make in pastry school, and it was the first thing that made me want to shout, “I am a pastry goddess!” after making it. I obviously think too highly of myself, but the first time you stir up a batch of irresistibly smooth and vanilla speckled pastry cream you’ll fancy yourself immortal as well.
You can’t be a pastry pro without mastering pastry cream. It’s practically in the title, so without further ado…
Caramel sauce a.k.a. one of the purest joys the pastry world has ever given us.
For the second installment of Pastry Pro we’re tackling caramel sauce. Velvety, smooth caramel sauce. Like whipped cream, it’s a few simple ingredients, a small turn of technique, and then sheer pastry bliss.
Today’s the start of a new series, Pastry Pro. First up, the gloriousness that is whipped cream.
I’m hitting the restart button.
I’ve done a fair bit of sifting—both literal and metaphorical—in my life, but over the past few months, I’ve been heavy on the metaphorical sifting. It’s strange that the more out of wack I feel the less I do the one thing that always seems to calm me: crank up the oven and make something sweet. Laziness is partly to blame, so is money, so is my mission to be the first person to watch every television show on Netflix, but I guess I already listed laziness…