creme patissiere

I will bake Millefeuilles.  I know it’s going to be hard but I will have a crack at it. So I was all set up for Saturday to bake.  I had my bought puff pastry in the freezer, to save time, but let me tell you, this recipe still took me hours!!  It entailed precisely measuring and cutting out the pastry and freezing it several times to keep its shape, plus of course making creme patissiere and meringue icing. No mean feat! (more…)