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Baking School Day 1: All About Eggs and Baking — The Kitchn's Baking School (The Kitchn)

Baking School Day 1: All About Eggs and Baking — The Kitchn's Baking School

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Baking School Day 3: Pastry Cream — The Kitchn's Baking School

Baking School Day 3: Pastry Cream — The Kitchn's Baking School | The Kitchn

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Baking School Day 15: Croissants — The Kitchn's Baking School

Baking School Day 15: Croissants

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How To Make Pastry Cream

My baking instructor in culinary school described pastry cream as "the most outrageously decadent pudding you will ever eat" — and she's totally right. While I could certainly eat it by the spoonful, pastry cream is really intended as a filling for things like cream puffs, éclairs, and Boston cream cupcakes. Here's how to make it at home.

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Baking School Day 18: Essential Dessert Sauces — The Kitchn's Baking School

Baking School Day 18: Essential Dessert Sauces — The Kitchn's Baking School | The Kitchn

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Baking School Day 17: Cookies — The Kitchn's Baking School

Baking School Day 17: Cookies — The Kitchn's Baking School | The Kitchn

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Baking School Day 16: All About Sugar and Baking — The Kitchn's Baking School

The Kitchn Baking School Day 16: Sugar in Baking

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Baking School Day 12: Basic Yeast Breads — The Kitchn's Baking School

The Kitchn Baking School Day 12: Basic Yeast Breads

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Baking School Day 4: Meringue — The Kitchn's Baking School

Baking School Day 4: Meringue — The Kitchn's Baking School | The Kitchn

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Baking School Day 2: Pâte à Choux — The Kitchn's Baking School

Baking School Day 2: Pâte à Choux

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