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

A staple in French cuisine, the ultra-light pastry most likely originated in either Germany or England in the 16th century, according to the the Boston French restaurant Rochambeau ... including in ...

Now we'll make the cream filling. In a blender ... wiping the knife clean after each slice. Recipe courtesy of Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero/Da Capo Lifelong ...

Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted ...

There are so many ways you can use deli meat in pastries, whether to make an easy on-the-go breakfast, party food platter, or ...

Stock HD video clip footage of a Bakery / Cake shop shot through the shop window - DOLLY motion Hand taking French pastry eclairs with cream filling covered with melted milk chocolate and mint leaves ...

Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed. Fold the cream into the mascarpone mixture. Spoon the mixture into a piping bag fitted with ...

When it snows in the South, a fresh batch of snow ice cream is just minutes away. Sheri Castle is an award-winning professional food writer, recipe developer, and cooking teacher with over 25 years of ...

The Seaport District now offers refuge for ice cream lovers and everyone with a sweet tooth since The Museum of Ice Cream opened to the public on Dec. 14. The museum is “a must-see experience for ...