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Custard is the undisputed star of many pastries. And like many French gastronomy professionals, Norbert Tarayre loves making it in order to enhance different recipes in his culinary repertoire. “It’s always a treat”proclaims the chef. For him, “pastry cream is to pastry what béchamel sauce is to cooking”. Usually concocted with vanilla, this preparation can be flavored in any way you wish. In a YouTube video, the former juror of The Best Bakery in France revealed all his tips for success “this base for preparing homemade pastries like flan, diplomat cream, mousseline cream and strawberry”. All you have to do is follow the advice of Norbert Tarayre.