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A Boston cream doughnut is a name for a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate.
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Finish the tipsy with a little crème pâtissière and sugar on top and caramelise with a blowtorch.
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The custard preparation finds its roots in France, where is also known as the crème pâtissièr.
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Peach and crème pâtissière can be used instead of the strawberries and yoghurt.
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Crunchy puff pastry filled with crème pâtissière and almond cream, with pieces of caramelised apple and a touch of vanilla jelly.
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*You can use other fillings of your choice (whipping cream, crème pâtissière...) or you can also not to fill them at all.
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Moreover Easter is round the corner and I will try to make another one with frangipane or crème pâtissière, something very traditional in this country.
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A fine ending to any meal is the traditional Basque dessert, pastel Vasco, a spongy or crunchy cake filled with fruit such as cherries and crème pâtissière.
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The original recipe is said to date back to the 17th century, and comprised a cake filled with seasonal fruit; the cream-based recipe, meanwhile, which is said to have been passed down to us from the 19th century, consists mainly of flour, butter, ground almonds, eggs, crème pâtissière and lemon zest. You’ll probably be surprised by the wealth of special dishes you’ll be able to experience during your lunches, teas and suppers in the Pays Basque!
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9 sinne gevind in 5 ms. Hulle kom uit baie bronne en word nie nagegaan nie.