Saturday, November 30, 2002


pastry cream

really, it's just the best stuff. so simple to make -- stir together some egg yolks, cornstarch, sugar, cream and vanilla over medium heat until it thickens. whisk till your arm falls off and let cool.

the result is serious heaven. you have to fend off family members with a heavy spoon lest they eat it all before it can make it into your finished product. needless to say, chocolate pastry cream is even better. your loved ones will turn on you to get at it, it's that good. . .best put your batch under lock and key.

this is the basis of the banana cream pie. the pastry cream. i tell you, tears could well up just thinking about the wonders of fresh, home-made pastry cream. it is far better than that stiff tasteless stuff you get in your average bakery cream puff. dear readers, do your family a favor this holiday season and make some pastry cream thing for them!

next on my holiday list -- a true napoleon, filled with home-made pastry cream. the problem will be the icing. most napoleon icing is woefully deficient. must find a recipe for a truly delicious icing to glaze my chocolate napoleon!

in a comic moment today, i received a holiday brochure from a local chocolate firm i just can't recommend. the problem is not only their crummy couverature, but also that they have no sense of flavors. for example, they are pushing this really ludicrous flavor for a chocolate truffle: dried cranberries with peppermint schnapps. a new twist on sweet and sour maybe? i've already savagely mocked this place previously, so i won't do a big reprise here. . .

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