Patisserie
I have always found desserts with sponge cake exciting because there is so much you can do with it to meet your taste bud’s satisfaction. After making the sponge you can experiment in so many ways and with so many different ingredients and flavour. It’s been quite a long time since I last posted a [...]
Pastry cream is also known as Custard cream or creme patisserie, in French. I use this cream in fillings for birthday cakes, for creamy desserts or for making ice creams. Usually the cream is made with a lot of egg yolks and if you have no problem with that you can use the amount of [...]
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