Pastry cream has that special gift of being everywhere without ever getting tired of it. It is one of those essential preparations in confectionery: creamy, smooth, with the right balance of sweetness ...

This helps keep it cool but also minimises development of the flour's gluten content, otherwise the pastry may become too elastic, difficult to roll, inclined to shrink, and tough in texture.

When the crisp autumn air meets the cozy warmth of a home-cooked meal, it calls for a dish that is both hearty and ...