Don’t forget about that bowl of leftover egg yolks - use them to make a luxurious pastry cream! Egg yolks enrich the pastry cream (crème pâttisière if you’re feeling fancy) with a satisfying flavor and silky-smooth texture. Fill delicious treats like eclairs, profiteroles, and donuts, or use it to make desserts like vanilla cake and custard tarts! Comment ‘RECIPE’ and I’ll DM you the step-by-step recipe with tips and suggestions🧑‍🍳 https://bonnibakery.com/creme-patissiere-vanilla-pastry-cream/
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How to make ECLAIRS using BOILED dough? Not even 100 is enough Dough: water- 700 ml (23.6 fl oz) butter - 300 g (10.6 oz) salt -4 g (0.14 oz) flour - 300 g (10.6 oz) eggs -8 pieces IN THE OVEN 180 °C (356 °F)/15 minutes Cream milk -1 l (34 fl oz) pudding powder -160 g (5.64 oz) vanilla sugar -15 g (½ oz) cream - 500 g (17.64 oz) | Appetizing.tv
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How to make ECLAIRS using BOILED dough? Not even 100 is e…
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