Custard for Napoleon on yolks
There are many recipes for custard. I especially like this kind of butter custard on yolks. These creams have a pleasant color and delicate texture.
Section: Custards
Protein-custard butter cream for decorating cakes and pastries
If a cake or other dessert is being prepared for the festive table, then any housewife wants not only to surprise guests with its taste, but also to strike on the spot with its spectacular appearance.
Cream for Esterhazy - custard on yolks and milk
Today we will prepare a delicious butter cream for the Esterhazy cake. Like its many sweet counterparts, it is prepared on a custard basis, but without flour.
The most delicious custard for Napoleon - a classic recipe from grandma
Whatever modern culinary specialists do not layer what they call Napoleon: condensed milk with butter, boiled condensed milk; custard, sour cream, cottage cheese and even cream with Mascarpone cheese!
French custard Paticière for cake
If you are looking for a reliable way to quickly make custard, then I hope mine is useful to you. I borrowed my recipe from several French pastry chefs.
Protein custard for cake with butter and cream
Cooking a protein custard with butter and cream is not so difficult. It perfectly keeps its magnificent shape, it is convenient for them to decorate cakes and pastries.
English Lemon Curd Cake - Delicious Lemon Custard
Dear hostesses, I want to clarify right away that lemon curd or lemon curd, as it is called in England, is just a very tasty and fragrant custard with lemon.
Vanilla custard for milk cake
I really love various creams that perfectly complement pastries and desserts. One of my favorite types of cream is vanilla custard for cake.
Custard with semolina and lemon for Bird's milk cake
Do you know that you can make a delicious cream for Bird's Milk cake from ordinary semolina and lemons? I am happy to share the recipe for lemon-semolina cream,
The most delicious tiramisu with Italian meringue and chocolate chips
I borrowed the recipe for this Italian dessert from Pierre Herme, who explains each step in detail. And, if you follow his recommendations, then tiramisu turns out exactly as he describes.
