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Cover a sponge-cake flan base with a layer of pastry cream. Arrange a selection of fruit on top in a pretty pattern. Be creative! Dust with a little icing sugar before serving.
Gourmet flavour combinations
Coconut pastry cream + exotic fruit + toasted coconut shavings
Vanilla pastry cream + fresh strawberries + mint leaves
Caramel pastry cream + sliced bananas + melted dark chocolate
The perfect way to use up cake trimmings, trifles are made of layered cake and smooth cream. Layer chunks of cake, pastry cream, and chopped fruit in a large trifle bowl. Cover with whipped cream and chopped fruit. Refrigerate for 4 to 6 hours to let the cake soak up some of the moisture from the cream.
Lemon pastry cream + white cake cubes + fresh raspberries + limoncello-spiked whipped cream
Chocolate pastry cream + chocolate cake cubes + black cherries + whipped cream with kirsch
Orange pastry cream + white cake cubes + stewed cranberries + Grand Marnier whipped cream
These classics of French cuisine are easy to make and create a sensation! All you need to do is prepare choux pastry, bake it in the shapes you want, and fill the cooled pastries with cream. Decorate with melted chocolate or maple butter for a mouth-watering finishing touch.
Coffee pastry cream + melted dark chocolate
Almond pastry cream + white melted chocolate + garnish of slivered almonds
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