Unlike crème anglaise, which is pourable, pastry cream is intended to hold its shape, requiring the addition of starch for structure (cornstarch is preferred over flour for producing a silkier texture). For this reason, pastry cream must be brought to a full boil to activate the starch and ensure proper thickening. Contrary to its name, pastry cream contains no cream, only milk; butter is added at the end for richness. Pastry cream is used to fill tarts, cream pies (such as Boston or banana), pâte à choux (cream puffs, éclairs, and profiteroles), and puff-pastry confections, notably napoleons and mille-feuille.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.