How do you make really thick cream filling?
I also have been searching for this. Everyone tells me it’s ‘pastry cream’ but every picture/recipe I’ve seen for pastry cream is MUCH too gelatinous and custardy and yellow.
I want the WHITE cream that is on top of the gorgeous french pastries sold at Zov’s. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude