For this use, the pastry cream needs to be thicker and tighter so that it bakes up like a custard. It has extra yolks and a little extra cornstarch to accomplish this. Plus, as my brother explained when he visited San Francisco in 2011, the pastry cream should be warm when it is piped into the bretzels . Make it right before you shape your bretzels and, whatever you do, do not stir the cream to loosen it before transferring it to a pastry bag. This will break the cream and it will not bake properly. For convenience, I've included a complete ingredient list; follow the preceding method. But once it is made, keep the pastry cream in the saucepan or transfer it to a bowl. This will help it stay warm until you need it.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.