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Thomas Joseph shares his no-fuss technique for making pastry cream — that creamy, delicious filling you can’t get enough of in tarts, cream puffs, and eclairs. It’s easier than you think!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Make No-Fuss Pastry Cream – Kitchen Conundrums with Thomas Joseph
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