Should I just stick with a basic whipped cream? My idea is to layer a slightly sugared shortcake/biscuit, diced strawberries, and. Any pastry whizzes with advice?.
Pastry cream is, essentially, and stove top custard stabilized with some . Taken one step further, I think I was looking for Bavarian Cream.
Unlike pastry cream cream mousseline is very delicate with uncooked . Somewhat like the Bavarian cream you get from a cheap doughnut?.
Bavarian cream vs pastry cream - needs nothing
Obviously missed that post a couple days ago. Vegan Cuisine - It's Not Just Bean Curd. Please help improve this article by adding citations to reliable sources. Enter Contests and Win Prizes! This tastes better than it reads. Special Sauce: Mario Batali on the Joys of Pig Jell-O. Or it could be the use of an immersion blender to whip air into a savory mousse.