11275 bougatsa custard pastry Recipes

choux pastry, water, milk, flour, elle & vire french butter, salt, eggs, butter cream, elle & vire french butter, sugar, water, eggs, lemon pastry cream, elle & vire vanilla creme brulee dessert base, custard powder, elle & vire whipping cream, lemon zests, lemon liqueur (limoncello), decoration, sugar, red pralines, water, strawberrie

filo sheets, unsalted butter , clear yellow liquid, oil, fruit of choice : strawberries, blueberries, raspberries, etc., prepared store-bought custard sauce or creme anglaise sauce, refrigerated, icing sugar, helpful tools for making pastry, x 17-inches) identical baking sheets, non-stick, parchment paper, non-stick pot, pastry brush, linen kitchen towels, pizza cutter, measuring tape, metal paper clips (clean: never before used), electric mixer, pastry bag and 1/4 - 1/2-inch star tip, sieve

unflavored gelatin, cold water, berry blue gelatin, boiling water, cream cheese, softened, butter, softened, sugar, black gumdrops, orange gumdrops, colored sprinkles, flaked coconut, custard cup, pastry tip, pastry or plastic bag

milk, cornstarch, vanilla bean, white sugar, egg yolks, frozen puff pastry, thawed

recipe pastry for a 9 inch double crust pie, eggs, white sugar, all-purpose flour, vanilla extract, milk, butter, diced rhubarb

butter beans, water, white sugar, all-purpose flour, butter, melted and cooled, vanilla extract, salt, eggs, lightly beaten, ground nutmeg, ground cinnamon, half-and-half cream, recipe pastry for a 9 inch single crust pie

eggs, white sugar, butter, melted, all-purpose flour, milk, vanilla extract, ground nutmeg, recipe pastry for a 9 inch single crust pie

whipping cream, whole milk, grated orange peel, egg yolks, sugar, nonstick vegetable oil spray, frozen puff pastry (2 sheets), thawed, peaches, peeled, chopped, fresh raspberries, sugar, all purpose flour, fresh lemon juice, egg white , whisked until frothy

eggs, sugar, fine semolina or 1 1/2 cups cream of wheat, milk, lemons , zest of, of grated, vanilla extract, butter, phyllo pastry sheets, melted butter, sugar, water, lemon juice (fresh )

short pastry , for a 10 inch tart pan (pate brisee), firm granny smith apples, sugar , plus, sugar, ground cinnamon, egg, granulated sugar, flour, whipping cream, cognac or 3 tbsp brandy or 3 tbsp calvados, icing sugar

recipe of plain custard baked in a 9 by 5 by 3-inch loaf pan (follow above recipe), very firm and cold, eggs, beaten, bread crumbs, cinnamon, ground nutmeg, sugar, flour, cinnamon sugar mixture, caramel sauce, cream in pastry bag with star tip, chiffonade of mint, powdered sugar in shaker, cinnamon for rim

frozen kadaifi (shredded wheat pastry, available in the freezer section of most good supermarkets, next to the phyll), butter, melted, sugar, water, lemons , juice of or 1 cinnamon stick, in place of the citrus, fresh lemon rind, orange slices, with rind, flour, cornstarch, sugar, milk (3 hot & 1 cold ), egg yolks, vanilla extract, cream, toasted almonds or pistachios

milk, salt, semolina (cream of wheat), sugar, eggs, beaten to blend, butter, vanilla extract, kadaifi, thawed if frozen (shredded pastry), butter, melted, sugar, cinnamon stick, water, lemon juice, fresh lemon rind

milk, unsalted butter (plus 1 stick , melted), sugar, farina, uncooked regular, eggs, vanilla extract, phyllo pastry

prepared mincemeat, pie pastry for single-crust pie, lemon (5 oz.), rinsed, sugar, all-purpose flour, milk, melted butter or margarine, eggs

eggs, separated, sugar, all-purpose flour, butter, melted, baking soda, buttermilk, lemon juice, vanilla extract, unbaked 9-inch pastry shells, sugar, vanilla extract, pastry

squash puree, eggs, separated, scant 3/4 cup of vanilla sugar made with light brown sugar, fine sea salt, whole milk, all-purpose flour, pre-baked 10-inch tart pastry, ground cinnamon

whipping cream, whole milk, minced peeled fresh ginger, egg yolks, sugar, vanilla extract, sugar, cornstarch, ground mace or nutmeg, gingersnap cookie crumbs, unsalted butter, diced dried pears (about 3 oz), poire williams (clear pear brandy) or brandy, ripe bartlett or anjou pears (about 3 3/4 lb), peeled, cored, cut into 1/2-inch cubes, grated lemon peel, sheets fresh phyllo pastry or frozen, thawed, unsalted butter, melted