This is a classic, if I ever saw one. The pastry cream that can be used to fill cream puffs, vlaai, fruit tarts… The recipe is directly taken from Michel Roux’s Pastry book.
Category: Basics
Danish pastry
This is one project that is so worth it you will not believe. Imagine: you bite into a crunchy buttery pastry, still lukewarm from the oven… And you made it yourself! In only two days!
Cheap’s vanilla sugar
You know how sometimes a recipe calls for seeds from a vanilla pod and you are left with a still magnificently flavourful vanilla pod? And you know how sometimes a recipe calls for vanilla sugar that the stores sell in these small bags at the price per kg of cocaine? Well, here is a solution to both of these problems.
Home made pizza
As Paul Hollywood says in his book Bread, there are two secrets to great pizza at home: a very hot oven and a very thin base. I would add a third secret: great ingredients.
Pâte brisée
This recipe is adapted from Michel Roux’s book Pastry. It is the easiest shortcrust pastry to work with, and very versatile.