| 词汇 | creme-patissiere |
| 释义 | crème pâtissière noun[ U ] (alsocreme patissiere)uk /ˌkrem pə.tɪs.iˈeər/ us /ˌkrem pə.tɪs.iˈer/(also informalcrème pât, creme pat) a thick, cold custard(= a sweet sauce made from eggs, milk, and sugar) used to fill some pastries and cakes: Crème pâtissière is usually flavoured with vanilla, but is a versatile base for almost any flavour, including chocolate, coffee, citrus zest, or even a dash of brandy. The classical filling for any red-fruit tart is creme patissiere, a thick, creamy yellow custard thickened with a little flour. Put a tablespoon of the apple filling in the centre of each crepe with 2 tablespoons of the creme pat. Synonym pastry cream Crème pâtissière, also known as pastry cream or "crème pât", is a key ingredient of many French desserts such as soufflés, fruit tarts, and mille-feuille. Profiteroles are small puffs of choux paste, often filled with whipped cream or crème pâtissière and piled high in a dish with chocolate sauce poured over them. I love those huge tarts you see in Parisian pastry shops, filled with creme patissiere, their berries coated in glossy redcurrant glaze. Crème pâtissière, also known as crème pât, is a thick custard that is often used to fill desserts. Puddings, desserts & ices baked Alaska baklava banana split bananas Foster banoffee pie crumble dessert dulce de leche dumpling entremets lolly mochi mousseline Neapolitan ice cream Nesselrode sorbet soufflé spotted dick spumoni summer pudding |
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