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This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.




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How would you rate this recipe?
  • cmspacher
    23 JUL, 2017
    I omitted the part about using the mixer. It turned out perfect.
  • Riley Drews
    21 MAY, 2015
    The recipe tastes amazing. But, as soon as I put it into the mixer, it started to turn blue? Is that because the paddle was aluminium? Any help will be appreciated.
  • cmthomas2015
    5 APR, 2015
    Perfetto! Thank you, Martha Stewart and Co.! I don't know why I did'nt just look here first. Happy Easter to you all!
  • cmthomas2015
    5 APR, 2015
    Martha to the rescue! I'm making eclairs for Easter this year and I usually just use cook and serve vanilla pudding to fill them. This year I decided to go for the gold and make my own pastry cream. I've made pudding from scratch before, what could possibly be the difference? I searched online for a recipe. My pastry cream separated. It was a horrible mess. I have followed Martha Stewart for years and her recipes have never let me down. I'm going to try this, Martha. To be continued...
  • scrappycook
    26 APR, 2014
    I've made this recipe many times - it is delicious! I can't afford the vanilla bean, so I substitute vanilla bean paste and it tastes and looks amazing.
  • Kis Moni
    7 APR, 2013
    Today i've made this pastry cream for a crispy brisèe base, but i mix well the white of eggs and turn in the warm pastry cream, leave it to cold on this crispy brisèe and it's a delicious fluffy cream,yummy!

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