Pastry cream is a classic component of many desserts and pastry. It’s very similar to vanilla pudding although it generally is not served on its own. Pastry cream has many uses, some of my favorites are in eclairs, fruit tarts, and cakes.
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Rhubarb Vanilla Jam
The sweet-tart combination of rhubarb jam is one of my favorites. The vanilla bean accents the fruit forward flavor and provides added depth and interest. I would not substitute with vanilla extract, as it won’t provide the same depth that you get with a bean.
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