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By
Nick MakridesAbstract
I am ob-SESSED with French pastries. In fact, I made the decision to become a pastry chef after a two-week trip to Paris where I fell in love with all the amazing food. This French pastry filled with crème pâtissière is traditionally about the size of a dinner plate, but here it is in cupcake form!
For all you purists out there, I know traditional crème pâtissière doesn’t include gelatin, but this recipe uses it to help stabilise the crème so that it’s firm enough to pipe.