Making some raisin brioche rolls and used a new recipe for the creme patissiere.

[Marg CDN]

It's a new extra rich version from King Arthur. And it is irresistable. (that means I can't stay out of it)

Pastry Cream (Crème Pâtissière)

I used to use a recipe from Gaston Lenotre, but I really like to taste the creme pat and this one is far better.

I hope the baking turns out okay.

 

[marilynfl]

You’re healthy enough to cook! Yay!

 

[Marg CDN]

You’re healthy enough to cook! Yay!

Yes but not quite the dexterity I needed to roll these well. I should have stuck with just plunking the creme pat into a lake in the middle of the dough. I'm not sure I have the nerve to distribute these to others as I had intended. I'll see, after I eat several more.