A Secret To Freezing Pastry Cream

Pastry Cream in an Eclair

I am giving away my secrets here, so pay attention.

The ability to freeze something is a life-saver in a restaurant kitchen. This is especially true in these weird corona times. I’ll give you the most recent example.

I started a “French Month” in March. We were struggling with giving desserts in a to-go way so I thought it is a great time to go back to the classics. My idea was…