A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Make the éclairs according to this recipe. To make the lemon ... To assemble, slice the éclairs in half, fill with lemon custard and top with the remaining halves. Spoon the caramelised white ...

It is a creamy and smooth custard-like filling made with milk, sugar, eggs, and vanilla extract. The Holland Cream can be used to fill pastries such as cream puffs, eclairs, and cakes. It adds a rich ...

Allow the éclairs to cool, then slice in half lengthways and fill with the chocolate custard. Drizzle with the melted chocolate before serving. Chef's note: “On the hunt for a great dessert hack? Use ...

Raymond Blanc's recipe ... to the filling. When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair ...

This recipe offers all the great elements of an éclair – pastry ... Leave for 20 minutes to cool. Make the filling by whipping the cream with the icing sugar and vanilla bean paste in a ...

Once this is at room temperature you can place it into a piping bag and fill the choux pastry with it. Feast on delicious recipes and eat your way across the island with the best reviews from our ...

Start with the salted egg yolk custard filling. Then try a different filling, such as ube halaya jam. This recipe uses cooked salted duck egg yolks, easily found in the frozen or refrigerated ...

Custard Egg Sandwich on Shokupan is a delightful Japanese-style sandwich that combines creamy custard filling with fluffy shokupan bread. The custard filling is made with eggs, milk, sugar, and ...