Crema Pasticcera pastry filling is a staple in every Italian household for filling pastries, cakes and anything dessert. Desserts like Bombolini, Zeppoli di San Giuseppe and Cream Filled Pastry Horns ...

In France it's called crème pâtissière (Brits nickname it creme pat), and it Italy it is known as crema pasticcera. You may have seen pastry cream used to make the two types of filling in my zuccotto ...

In a large bowl, combine the butter, sugar, and salt, and stir until well combined. Stir in the egg, the egg yolks, and the ...

Now get on with the luscious filling ... Serve as directed in the recipe. The cake can also be frozen for up to 3 months. Spread the reserved layer of mascarpone cream on top of the cake and ...

If you love ham and cheese sandwiches, ham and cheese croissants, or simply eating them by the slice, then this round up of ...

Megan Soll is an Associate Editorial Director for Food & Wine Commerce. She joined Dotdash Meredith in 2015 and has over 11 years of experience writing and editing food, entertainment, and ...

Any filling should not be added until the last possible moment because it will make the choux pastry sag. FAQs about BBC Food ...

Whether you need inspiration for your next morning meal or are looking to grab a traditional fare on your travels, here are ...

Red Velvet Pastry This is an amazing red velvet pastry recipe with cream cheese frosting. You will like its creamy taste; this soft and fluffy red velvet pastry is perfect for Valentine's Day.

Korean Garlic Cream Cheese Buns were the Technical Bake for Savoury Week in Season 8 of The Great Canadian Baking Show. Combine the warm water, yeast and 1 teaspoon of sugar in a small bowl. Set aside ...