In French, “pot of cream.” A baked custard that is cooked until just set, traditionally in cups designed to resemble a small pot.
See AllEvents
No events.
See AllSmall Bites
custard, baked
A sweet or savory custard that is baked at a low temperature in the oven, typically in a water bath. Examples include crème brulee, crème caramel, quiche, and cheesecake. Jondon Aldinay
Chefs share their time and money saving secrets with home bakers. Compiled by Jaimee Young.
PastryScoop.com asked professional pastry chefs from restaurants and bakeries around the country to give us their best tips for home bakers. Here’s a sample of what we heard:
Leslie Mackie, Macrina Bakery and Café, Seattle, Washington
“Since butter can be … Continue reading →
PrintShareReddit
See AllFrom the Archives
Tips of the Trade
@Pastryscoop on Twitter
Our new site has launched! http://www.pastryscoop.com/ Coming up:chef interviews, Bay Area ice cream, cooking with honey, and much more. 2011/05/24
Follow student Sharon Martin as she writes about her time in professional 8-week bread course at The FCI on Food2.com http://bit.ly/lyr33Q 2011/05/20
RT @coolhunting: An interview with Diego Badaro about organic farming and his award-winning Brazilian chocolates http://bit.ly/in9a7C 2011/05/10
Follow Us on Twitter!
PastryScoop.com © 2012. All rights reserved.