This past week I taught a really fun class at The Baker’s Pin in Northampton, Massachusetts. We used Sablé Breton as a canvas and learned how to make all sorts of creamy toppings: namesake, chocolate cremeaux, and lemon pastry cream. I had some leftover so I decided to use the pastry cream and the cremeaux in my Valentine’s Day cupcakes.
I love combining different flavors and textures, and discovering little surprises when I first bite into a dessert. So, for this cupcake I created a gluten-free pistachio cake, cored and filled it with lemon pastry cream, and frosted it with American Raspberry Buttercream. You will need to make the pastry cream the day before and let it rest in the refrigerator overnight.
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