{"id":7189,"date":"2024-04-08T22:14:35","date_gmt":"2024-04-08T22:14:35","guid":{"rendered":"https:\/\/chefromainavril.com\/?p=7189"},"modified":"2025-01-18T07:17:18","modified_gmt":"2025-01-18T07:17:18","slug":"back-to-basics-pastry-cream","status":"publish","type":"post","link":"https:\/\/chefromainavril.com\/fr\/back-to-basics-pastry-cream\/","title":{"rendered":"BACK TO BASICS: PASTRY CREAM"},"content":{"rendered":"
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BACK TO BASICS: PASTRY CREAM<\/h2>\n
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Bienvenue \u00e0 nouveau mon Franchizz! <\/span>
<\/div>Knowing your basics is probably the most important part of becoming a good cook as you will use them times and times again, whether as their basic form or derivative. <\/span>
<\/div>This particulate recipe is infused with hazelnut praline, but you can omit it and flavour it with whatever you'd like. Vanilla, chocolate, lemon, raspberry, pistachio or Tonka bean to name a few. You will find pastry cream on so many classics french dessert. <\/span>
<\/div>I can see you've already stopped reading and already gathering the ingredients..<\/span>
<\/div>Well I don't blame you, let's get cooking, shall we?!Bon App\u00e9tit!<\/span><\/div>\n