#creme patissiere

[fullcravings]

Homemade Chocolate Pastry Cream (Crème Pâtissière)

[perrigoaway]

haaiii i just wanted to say that ur the wright dimple artist to me. like that lives in my mind forever and always. also i like???? love????? ur klapollo work???????? ur artstyle is just so warm and happy, it looks like it tastes like thinly sliced apples with cinmin and creme patissiere and a shortbread crust. maybe some honey too.

ok sorry for the rant i just like love ur art a lot lols <333

OMG??? thank you so much! I've never had anyone describe my art as food before 🥺

it makes it very happy you like the way I draw them and I'm going to be thinking about this ask forever and ever btw

Drawings for you <3<3<3

[jeannie-youre-a-tragedy]

JEANINE'S PEACH FLOWER CREPE CAKE:

intercalated layers of vanilla-lemon zest crepes with cocoa-cinnamon crepes, mushed together with peach-tumeric jam and creme patissiere made with lavender-rose syrup. topped with home-made syrup preserved peaches and lavender flowers.

[goron-king-darunia]

Eggtober 21st, 2023

"Strange Flower" or "Controversy" Overcooked Hard-boiled Egg with Mayonnaise

(Clip Studio Paint, Gouache Brush, Airbrush for Paprika and Pepper. 12 colors, about 30 minutes.) Woke up with this idea. Mayo is a controversial condiment and I 100% understand. I hate custard filling in things like donuts. It's goopy, a little salty, and it has that texture to it that screams to your brain that "this is uncooked and probably bad to eat." And I think mayo is like that for lots of people, but worse. Because it's salty and a little sour and that same "uncooked" texture all sends the same signal but more like "this is rotten and falling apart. It's not good to eat." But I like mayo. Maybe I just got introduced to it in a more postitive way than custard or creme pat. Maybe because most creme pat comes to me in a donut at room temp and mayo usually comes from a refrigerated jar. Maybe it's because both are a little salty and eggy and so mayo reads as "a good sensible condiment for burgers and sandwiches and slaw salads" while creme pat reads as an "aberration that could only be put in a donut by accident." But then I think humans just kind of don't like seeing fatty substances all in one big glob. Same way lard is a common cooking ingredient in many non-USA countries but people in the "northern" non-farming USA see lard and only think "byproduct" like bacon grease and feel a visceral disgust the way I feel about burger grease. I think a lot of things are like that in life. Some of it's genetic, like the way cilantro tastes like soap to some and like a tasty floral herb to others. Some of it is experience, like a taste aversion to plums after a bad summer. And some of it is social. How we're taught to be disgusted by "byproducts" because that's not the thing we're intending to make, or it only happens when the thing you're making turns out "wrong." Some of it is political. I'm sure you all have ideas. And I think, on the one hand, disgust is useful. We get sick if we eat expired foods. We can die if we eat the wrong berry or mushroom. Being wary of the new is safe. An on the other hand, unbridled disgust is the enemy of curiosity and growth and discovery. When we turn away from things that make us uncomfortable, we lose a chance to learn.

So on the one hand I think this piece is about my experiences becoming a more adventurous eater in my adulthood. I still don't like creme patissiere. But I'm not going to waste a donut because of it anymore. I don't like red bean paste. But at least I know what it tastes like now, and it's not just a blind discomfort around something new. I'll never get over how the texture of glutinous rice cakes remind me of chewing gum, a thing I've been taught to spit out. But I can understand why people like mochi.

And I think on another hand (many hands today) this piece is also about how @quezify plays with disgust and horror and beauty. And how that curiosity disgusts some people and enamors others. How it ties you in knots. How wound dressing and debridement are all at once an act of love and an act of mutilation. How there's beauty there in something so instinctively disgusting.

Dunno exactly. That's what the art's there for, I guess. To express what I can't quite put in words. I hope it's disgusting, and I hope it's beautiful.

I wonder if @lady-quen's breadbugs will have fun with this one?

Speed paint~

I don't know if my style can really render any gravitas to it, with how soft everything is, but I hope it speaks to someone.

[utilitycaster]

@wanderingbasilisk replied to your post “my totally biased opinion is that the black moss...”:

...do you perchance have that recipe, and would be willing to share it? 👀

​I do (thanks past me for never deleting my texts), and have asked permission to share, and it has been granted.

2 c flour (all purpose)

1 c sugar (white granulated)

1 stick (8 tbsp) butter

3 tsp baking powder

2 eggs

1/2 c cocoa powder

1 tbsp heavy cream

1 c beet juice

matcha powder (straight matcha powder - not sweetened matcha latte powder) and turmeric to taste; I believe the recommendations were 1 tbsp matcha and 2 tbsp turmeric.

The recommendation was to do a matcha creme patissiere for frosting but for some reason creme patissiere consistently eludes me so I'd do a matcha-flavored, light on the sweetening version of your go-to cupcake frosting. I think I did a not-very-sweet whipped cream, honestly. The recipe he recommended, if you are a better pastry chef than I and wish to try, is this one (matcha pastry cream only although if you feel like making pate a choux as well, I support this endeavor)

Edited: realized I did uh. not provide any details on the making thereof bc they were not in the screenshots. basically, standard cupcake rules:

Cream together butter and sugar

Beat in eggs

Add the dry ingredients, mixed together, a little at a time; alternate with the remaining wet ingredients (ie, the beet juice and cream). Essentially, find and follow a normal butter-based chocolate cupcake recipe except put matcha and turmeric in with the flour and sub in beet juice and cream for the milk/buttermilk.

Bake at 350 F (180 C) for 20-ish minutes, do the toothpick test as needed.

Notes:

You do want straight up beet juice that isn't mixed with various other fruits, and this can be a pain in the ass to find. I don't have a solution here, just a heads up.

Once you have used a cup of beet juice, you will have a bunch of beet juice left over. You can either use this to make even more cupcakes, or you can make a very lazy borscht (which is what I did) or you can just drink it. I don't know your life.

You can leave out the heavy cream and swap butter for margarine if you are dairy free, which my brother and his friend did test, but egg-free versions were not tested so if you are vegan/have an egg allergy you'll need to play around with your go-to substitutes.

Similarly, should play well with your go to gluten-free all purpose baking flour.

Recipe was developed prior to Jester's Isharnai cupcake scene (hilariously, in looking back through my texts, I received the recipe the Friday after that episode aired) so no guarantees on efficacy re: hag distraction

[stackslip]

been playing papa's donuteria in my free time to clear my brain and realized that i am now quite irate that donuts arent more of a thing in france. a donut place opened nearby recently and its very french baking type of donuts. with creme patissiere and elaborate decoration and all. i wanna taste the deep fried shit that cops eat in shitty usamerican shows they look horrendous and satisfying

[cyber-newtype]

i wonder if you could fold spiced rum into creme patissiere

[eros-cestlavie]

i missed france so much you cant get eclairs with creme patissiere OR chantilly cream in england its a wasted country

[bitbybitwrites]

If I Can Make Your Heart My Home - Recipe and Song list - Chp 7, 8 and 9

Here is the music/recipe wrap-up for chapters 7, 8, and 9.

You can see the info under the cover art by @datshitrandom

Some spoilers are below, so if you'd like to read the fic first, click here

Click below for the recipe and song lists for:

Chapters 1, 2 and 3

Chapters 4, 5 and 6

To see the YouTube playlist for the fic, click here.

Chapter 7

Blaine's performance at the charity dinner

Victoria Sponge Cake ( Blaine's comfort food made by his Nana)

Chapter 8

The music Blaine plays at Bethesda Fountain

The mini Victoria Sponge cakes Kurt brings to Blaine as a present

The dog treats Kurt makes for Schubert

Chapter 9

Mood music for the chapter:

I'd like to think that if this fic was a movie or TV show and I was scoring it, the tea room would always be associated with classical music played on the piano.

1.) The first piece - Classical piano piece but a bit ominous, made me think of Sebastian's visit and how the staff was not looking forward to it

2.)The second piece - the frenetic pace made me think of Chandler's high-end energy confrontation with Kurt in the kitchen

3.)The third piece - Since Blaine is obviously associated with the cello in this fic, here we bring both of Kurt's two worlds together in a piano and cello selection. The piece is joyous and bouncy and made me think of how excited and happy Kurt is now that he and Blaine are going on their first date soon.

The creme patissiere that Sebastian ruins on purpose

The mini fruit tarts Kurt was in process of making

The black sesame Creme Brulee that Chandler recommends:

Thanks again to everyone who has been reading the story! 💖💖💖

Chapter 10 will be posted soon!

[fullcravings]

Vanilla Pastry Cream (Crème Pâtissière)

[thetrashywritingwitch]

Ok ok OK I'm gonna try making creme patissiere for the first time which includes tempering eggs for the first time for creme puffs I'll make tomorrow for the first time... 😶 If I fuck this up I'll run away into the woods

[jeannie-youre-a-tragedy]

use your syrup in place of sugar in a cake

1. come off anon i'll respect your food advice a thousandfold more. (<- nosy)

2. current plan is actually to make creme patissiere with the syrup for a delicious crepe cake! so you're not too far off. :3

[foodies-channel]

🍥 (Crompouce) creme patissiere filled croissant with pink sweet glazing

🍔YouTube || 🍟Reddit

[vxmpychai]

Can't much else be said in winter time than for the basics of life. Working coquette and blog child, pink lady apples, creme patissiere, steampunk chic, my boyfriend's lap

[sixtwothree]

Fairy bread Tugatelli by tuga.pastries. Filled with bread and butter pudding, vanilla creme patissiere, and 100s & 1000s.

Source: x

[drifelle49]

https://sikag.com/la-tarte-aux-pommes-et-a-la-creme-patissiere/?fbclid=IwAR3WtJkyP-62KsynnFkHjeFUjID2bBZoqu9q93-uInWLtJWQe39VDVYTFw0&g=0477378cb8973599bad59c92497c0dd6 (De Phoenix App)