Then when you strain the creme patissiere, the zest is also removed so you will still have a smooth custard with which to work. The recipe went amazing and I will definitely use again. ), (If you need the pastry cream to set more firmly, for example for spreading between cake layers in Boston cream pie or for custard slices, you can increase the amount of cornstarch to 52g or 7 tbsp.). Placing it in the freezer will make it split or curdle, thus ruining its silky smooth texture. Its the most popular vanilla cream filling, and is used to flavour cakes, pastries and many other desserts. The recipe provided here will give you a medium consistency pastry cream that holds a soft shape. Copyright 2021 Krispy Kreme Doughnut Corp. You're one step away from building your shopping list.Log in to get started. Add the cornstarch to the egg mixture and whisk well until combined and no clumps remain. Turn on low heat and bring to a simmer. This is to prevent skin forming on the pastry cream. Whisk it continuously as it cooks for a further 1-2 minutes. Return eligible Amazon orders for free, no box or label needed. The most effective sealer is beaten egg - brush the pastry cases with a little beaten egg before they go in the oven and bake as usual. Its a delicious, creamy, rich custard thats thickened with a starch and eggs. Use your whisk or a rubber spatula to help push the mixture through the sieve and remove any custard that may stick to the bottom of the strainer. Crme Ptissire (or Pastry Cream) is a deliciously creamy and thick vanilla custard that can be used as a filling for many desserts, cakes and baked goods. In a saucepan, cook the milk and vanilla over medium heat until the mixture only just comes to a boil. WebTransfer the mixture back to the saucepan and turn the heat to medium. This natural terrace-like cultivation facilitates the drainage of water as well as exposing each individual tree better to the sun and light. Can I freeze Custard? Serve with crme fraiche. Once the milk has been added, pour the egg mixture into the leftover cream in the pot, add the vanilla and mix to combine again. It will take a bit longer to make, but chances of success are much higher! As I've explained under FAQs for this recipe, pastry cream is not suitable for freezing. How to fix: Fixing it will require you to add more corn starch or flour. I like to use a hand mixer with whisk ), you can whip up a big batch in just about 15 minutes. Dcapsuleur 4en1 MIV . Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. **Caramel Vanilla Specialty Latte** \- an iced, hot, or frozen latte made with Ghirardelli Caramel Flavored Sauce and Vanilla Flavored Syrup that is topped with whipped cream and a drizzle of caramel sauce. Almond is popular, but you can try any thing that suits your fancy. How to Make Vanilla Pastry Cream (Crme Ptissire). This basic cream is also the base used to make more complex French Pastry Creams like Crme Diplomate - the one I used to make this Fraisier Cake - (pastry cream + whipped cream +gelatine), Crme Lgre (pastry cream + whipped cream) or Crme Chiboust (pastry cream + Italian meringue). We know you love our doughnuts, but everyone else should know too! Make sure to whisk it well to loosen the cream before using it to fill your desserts and pastries! While the milk heats up, combine the egg yolks and sugar in a medium bowl. Place the Milk in a small saucepan. The most versatile and tasty filling for tarts, pastries, cakes and more! Excludes branded prepacked cuts, organic, marinated, breaded and cooked. I was so afraid of pastry cream after watching the great British cooking show, but you made it look easy! Creme Patissiere is a thicker custard. Ensure you keep a close eye on the pastry cream and keep mixing, to prevent lumps from forming. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely in the refrigerator until ready to use. Add the Cornstarch (preferably sifted) and whisk until incorporated and smooth. To store it in the fridge, apply plastic wrap in contact with the surface of the pastry cream, then place in an airtight container. Attention 1 unit = 10 fioles. The double-digit growth in 2020 was a departure from recent market trends. This will prevent any skin formation. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Une douce limonade aux agrumes des beaux jours cela vous fait envie ! We are using half a litre of milk here, so we cook it for 30 seconds. Responsibly Farmed Fresh Whole Branzini: In-store only. This recipe makes about 2 cups of Creme Patisserie which is enough to fill one 8 inch cake, 8 eclairs or cream puffs and about 6 donuts. Make your own butters and spreads with freshly ground nuts. We make our fundraising process easy and simple! }); What a wonderfully handy little recipe to keep for the times when I want to elevate a simple dessert. German Buttercream: Ensure pastry cream and butter are at room temperature. You only need a few everyday ingredients to make this rich, indulgent Pastry Cream (AKA Creme Patissiere) thats perfect filling for cakes, and pastries. M&S used to sell a pouch based version - which was Making vanilla pastry cream from scratch is incredibly simple, just make sure that you carefully follow the steps below. Made out of Milk, Egg Yolks, Sugar and a Flour, it is a classic French Recipe that is often used to fill cakes and baked goods. Gradually add the hot milk mixture into egg mixture while whisking constantly and then return it all to the pot on the stove over medium heat. Of course, if youve flavoured it with a vanilla pod that youve left in during cooking, then you can strain the pastry cream to remove it (or any other solid, chunky flavourings you might have used). The Milk is thickened with the Egg Yolks and the Flour (or Starch) in a pot on the stove. Some recipes use a combination of both flour and corn starch, and others use exclusively flour. Im always happy to help my readers bake with success. Brush the base of the pastry cases with a thin layer of melted chocolate. As an Amazon Associate I earn from qualifying purchases.Copyright 2023 A Baking Journey, Rustic Blackberry Tart (Blackberry Galette). Web151K subscribers Crme Ptissire is the perfect filling for a fruit tart, choux buns or layering between sheets of puff pastry. This guide includes detailed photos, method, frequently asked questions, uses and troubleshooting. You can store the vanilla cream for 3-4 days in the fridge. This post may contain affiliate links. To make a dairy free version, substitute the milk with a plant-based milk like soy milk, nut milks, or coconut milk and substitute the butter with a dairy free or vegan alternative. Whisk constantly. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. For more info, check out theDisclosure Policy. creme patissiere, pastry cream, pastry cream recipe. Disponible en 0, 3, 6, et 12 mg TPD ready France Fiole de 10 ml. Home; About Us; Contact; Articles; FMCG Food. Its an incredibly versatile ingredient and an essential part of pastry making its used to fill everything from choux pastry, such as clairs or choux buns (also known as profiteroles or cream puffs), to mille-feuille and sweet tarts. I am the baker and photographer behind A Cookie Named Desire. We can also provide large I love to hear that! Required fields are marked *. I really hope youll give it a try! Im so happy you enjoyed it so much! There's so much more in-store. Heat the cream and milk over medium heat until a few bubble forms around the edge, then remove from heat and mix in the vanilla. learn how to make perfectly creamy lemon curd here, get the recipe for my go-to salted caramel sauce here, learn how to make homemade hazelnut praline paste here. (If you're using vanilla extract or Vanilla Bean Crush, add it at the end.) Ratio : 40PG/60 VG. You can also use vanilla extract, but it needs to be added at the end with the butter. Return the mixture to the saucepan. Please help with my confusion! Strain the creme patissiere through a fine mesh strainer into your container. In all of the below examples, add the flavouring slowly and taste test the pastry cream regularly, until you reach the flavour youre happy with. It is important to cover the cream with wrap touching the surface to avoid the creation of a thin crust over the cream. Thanks! Hi Ariane, you're most welcome! Creme patissiere, or However, if you want to make it ahead, you can store pastry cream in the fridge. Did we mention you get a free doughnut just for signing up? Creme patissiere, also known as pastry cream and sometimes as confectioners' custard, can be made in several ways. You can use it a a filling between two layers of cake or pastries (think Mille-Feuille), in a tart covered with fresh fruits or baked in a tart shell (Baked Custard Tart). Freeze by date mark shown and use within 3 months. Thank you . @Windygate thank you for that idea I want to make this recipe for the Kinder Bueno cream but how do I make 1/2 the pastry cream? It is up to you, depending on how you will use it, to decide to add butter or not. The best way to avoid lumps in the cream is to temper all the ingredients. If using Vanilla Paste or extract, you do not need to let it infuse in the milk. Get the latest recipes and my top tips straight into your inbox! (Yes, Ive been known to eat it by the spoonful and, no, I have absolutely no regrets about it.). Its a good idea to switch to a rubber scraper now and then while mixing, to get into the edges of the pot. Let it stand for another 10 minutes and stir briefly for about 30 seconds. Cook for around 1 minute until the creme patissiere thickens and boils, stirring constantly. Heat over low-medium low heat, until it gets to a simmer, but not quite boiling. If you leave them together unmixed for too long, the sugar will start to cure/cook the egg yolks. Thanks for stopping by and sharing!! William and Suzue Curley show us how to make crme ptissire (pastry cream) from scratch perfect for filling fruit tarts. Receive new recipes & dinner ideas straight to your inbox! Vanilla is the only flavour in pastry cream, so it's extremely important you use good quality vanilla. Then chill until ready to use. Creme Chantilly is lightly whipped cream sweetened with sugar and (usually) flavored with vanilla. Allow to cool to room temperature. If you're looking for a thicker consistency, add 5-10g of extra corn starch. Hurry into shops or order online for pickup to try our new Caramel Vanilla Specialty Latte, and don't forget about other Krispy Kreme favorites like our Mocha Specialty Latte and Vanilla Specialty Latte! I experimented with natural yogurt and the pastry cases were soggy in a couple of hours. Slice the vanilla bean in half, scrap the seeds then place both the seeds and the bean in the milk. Knowing how to make a simple vanilla pastry cream from scratch is one of those patisserie 101s that everyone should know. Thanks again for the glowing review! Pastry cream is easy to make and can be used on a wide range of desserts, cakes and bakes. Defrost thoroughly before use. Create this sweet vanilla pastry cream in a few simple steps and wow your loved ones with this delicious dessert. Their Koroneiki olive trees are 20-25 years old and grow together with ancient olive trees (the oldest of which is over 3000 years old with a circumference of about 14m). So whatever the occasion youre sending a gift for, you can say it with doughnuts! These produce the highest quality of tasty olives. If youve tried this recipe out, please dont forget to rate and comment on this recipe. If this happens,even running it through a sieve wont help. Find more about each by clicking "Learn More.". Our Krispy Kreme swag is the best treat for all doughnut lovers. The ways to use Crme Ptissire is almost infinite! If using a vanilla pod, cut the bean lengthways and scrape out the seeds with a knife. slowly pour the hot milk mixture over the egg mixture whisking continuously. It's possible you have added too much corn starch or flour. Home Baking Hits Record Highs. Adding sugar to egg yolks too soon can cause the mixture to develop a skin which can affect the consistency of your finished product. The olive groves of the Nikolarakis family are found throughout the region of Kalamafka. Thank you for your kind words, Agnes! Wink. Hi, I'm Amanda! It is not recommended to freeze Pastry Cream as it will loose its consistency and become wet and soggy when being thawed. Ready in 20 minutes Level : Basic Ingredients: Milk 500g (1.1lbs) Egg yolks 100g (3.5oz or 5 medium egg yolks) Sugar 125g (4.4oz) All purpose flour 25g (1.5Tbsp) Corn starch 25g (1.5Tbsp) Vanilla powder Directions Put milk, half of the sugar and vanilla powder into a saucepan and heat it up. Making your own homemade pastry cream is incredibly easy you need just 6 ingredients and about 15 minutes to make it. Carefully pour the warm milk over the Yolk/Sugar while continuously whisking (see note 2). You can eat it by the spoonful if you are feeling decadent, or use it as a quick and easy replacement in a "creme brulee". This rich, creamy custard is made with West Country cream In a large bowl, whisk the egg yolks till pale and fluffier. Crme ptissire, also knows as pastry cream, is a thick, rich, creamy custard made by cooking together milk, eggs (or more typically egg yolks), sugar, starch (typically cornstarch) and flavourings. Turn the flame to medium, and mix continuously. Continue to cook and stir for another 1-2 minutes. We'll take your ideas to beautiful. Once boiled remove from the heat. Required fields are marked *. Then, once your milk is heated, add the sugar to the bowl with the egg yolks and cornstarch. The region boasts 300 days of sunshine annually, and its altitude ensures only small changes in temperate throughout the year (mild winters and cool summers). If you want something citrus, I recommend rubbing the zest in the sugar to release its oils and flavor. Pin Recipe Rate Ingredients 250 Mixing prevents lumps from forming, ensuring you get a silky smooth pastry cream. WebInstructions. Use a heavy bottom pot to WebGluten Free Crme Ptissire (Vanilla Pastry Cream) An easy gluten free crme ptissire recipe, which is perfect for filling choux and patisserie, or pouring on desserts! Keep an eye on the pan as the milk can boil over very quickly! Create this sweet vanilla pastry cream in a few simple If using vanilla extract, use 4 tsp. I advise you use a hand mixer or immersion blender to make it into a smooth consistency. Horizon elite organic olive oil is produced in the Cretan village of Kalamafka in the southern foothills of the Diktian mountain range, located 12km north of Ierapetra and 24km west of Agios Nikolaos. Make sure that the cling film is in direct contact with the surface of the pastry cream this will help to prevent skin formation. If there is anything, I can do to make your next pastry cream even better, please dont hesitate to reach out. Super easy! Make sure to continuously whisk well while the cream is cooking. Bring to a simmer over medium heat, stirring to dissolve the sugar. Immediately strain the custard mixture through a sieve into the bowl with the butter. Its also used as a filling in cakes, such as Boston cream pie where its spread between layers of vanilla sponge, and in other sweet treats, such as Boston cream doughnuts. Crme ptissire can be served on its own with whipped cream and fruit as a simple dessert, to fill cakes like Boston Cream Pie or a filling for donuts, tarts and pastries like cream puffs and eclairs. I hope this helps! Your email address will not be published. . document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. * **REESE'S Once the mixture has tempered, place the yolk mix back into the saucepan, and whisk together. Note that the cream will always thicken in the fridge when it cools down, so don't worry about a slightly runny cream. Order what you need on Amazon.com, delivered to you or picked up at your store. WebDust the apricots with the icing sugar. Your email address will not be published. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.Join me on my Baking Journey! Slowly pour the hot milk into the egg mixture while whisking constantly. Always work with low heat to avoid burning the cream and/or overcooking the eggs. Place in the fridge to cool down completely for at least 2 hours. Once youre ready to use the pastry cream, give it a thorough whisk to smooth it out. Does anyone know where I can buy a pre-made Creme Patisserie. Using it as the base for sweet tart fillings. A picture of all of our products can be seen at our website: www.cocolabakery.com. By PhatSouls. Get ready for a new spin on what you know and love: *the ultimate REMI\-I\-I\-X. (And theres a lot of cake round these parts.) WebReviews on Creme Brulee in Palo Alto, CA - Saint Michael's Alley, Cafe Venetia, Pastis, Sugar Butter Flour, Zola + BarZola, La Boheme, Alexander's Patisserie, Paris Baguette, The vanilla pastry cream keeps well in a closed, air-tight container in the fridge for up to 3 days. This pastry staple is perfect for filling doughnuts, eclairs, cakes, and so much more. Crema pasticcera is also called Italian pastry cream ( or crme patisserie). No rain checks except where required by law. Creme patissiere, creme pat, or pastry cream, is a French delicacy. Fill baked goods with this delicious custard filling. Pastry cream behaves the best when stored in the fridge. Pastry cream is heated to a boil, so that it thickens well. window.fd('form', { Pour the egg mixture back in with the rest of the milk, whisking vigorously to incorporate it well. We're always looking to grow our family of passionate team members -- check out the latest openings in our stores. Keep whisking on low heat until the cream starts to thicken (note 3). Set the pan back over medium heat. Your email address will not be published. How to make creme pat Step 1: Mix egg, sugar and flour Step 2: Heat milk Step 2b (optional): Add flavor Step 3: Cook the egg + milk mix Step 3b (optional): Add flavor What is creme patissiere? Turn off the heat and remove the pan from the stove. Once the custard starts to bubble (boil), reduce the heat and cook for 1-2 minutes until thickened. Turn on the heat to the stove on medium and continue to whisk the mixture. In a separate bowl, whisk the egg yolks, sugar and cornstarch until glossy and smooth. That means that if you are making a smaller batch of 250ml (1 cup) for example, you need to cook the cream for 15 seconds.The cooking time starts when all the ingredients are incorporated into the pot and you see the first bubble of a boil. Put the remaining sugar into a suacepan with the milk and vanilla, slowly warm over a medium-low heat. This is to temper the ingredients and make sure the hot milk does not cook the egg yolks straight away. Cover with plastic wrap directly over the surface of the cream, and cool to room temperature. The combination of dry soil, the climate and the local micro climate here creates the ideal growing conditions for the development of healthy olive trees. Play How to make Crme Ptissire. Its traditionally flavored with vanilla and has a creamy texture thats similar to American puddings or thick custard. This will prevent any skin formation. Here you will find a collection of easy & delicious recipes made with fresh, simple ingredients. Answered on 13th April 2011, I would like to fill mini sweet tartlets with cream and fruit. 04/08/2019 21:31. Asked by Deane-Mae. Whip pastry cream by hand until smooth. I understood the process and why everything was required. Graininess happens when cooked at too high of a heat, causing the egg yolks to cook and curdle into the cream. Like 1.5 egg yolks, 15g cornstarch etc.. Hi Maria, you can either: If you are baking a larger pastry case blind (filled with baking beans) then wait for the pastry case to bake and set, remove the baking beans and brush the egg carefully to the surface of the pastry then return the pastry case to the oven to bake for a further 5-10 minutes, until the base is dry and golden. TROPICAL, Un coktail d'agrmes Une citronnade clmentine un choix de produit de qualit.. sans sucralose Disponible en 0, Our bakery offers a variety of ready-made cakes and desserts, plus custom cake services. WebCustard made with West Country milk and cream, free range egg yolk and Madagascan vanilla extract and seeds. WebFor the crme patissire, place the milk, vanilla seeds and pods into a large saucepan and warm though. I have to try this creme patisserie recipe for a cake filling. Yes, you can replace corn starch with flour in pastry cream. Mix everything well until there are no lumps left (about 2 minutes). Self serve. Allow to cool completely to room temperature. When you see the first bubble. Thanks for the tips! Whisk the mixture continuously as it cooks and begins to thicken. Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. So if you're passionate about baking, mastering the creme pat is a very important skill. 19th July 2021. The creme patissiere should be a nice, velvety thick consistency that can hold it s shape when it is cool, but still nice and easy to pipe and spread. scroll down to recipe card for all quantities. Here's an example of baked pastry cream as part of my Apple Meringue Cake. 2023 The Loopy Whisk All rights reserved. Hi Seren, I'm so glad you enjoyed this recipe! To prevent lumps, mix the corn starch in a small quantity of milk (1-2 tsp). With a job at Krispy Kreme, you've found just what you're looking for. If you want a slightly runnier pastry cream (for pouring), use 20-25g of corn starch instead. My father in law just loved this when I made it for him!!! This can happen especially if youve used volume measurements (cups or tablespoons) and if youve compacted the cornstarch too much during measuring. Hi, I'm Hanelore - creative baker, dessert obsessed and winner of Netflix cooking show Crazy Delicious. Refrigerate the pastry cream until needed. And if happen to you run into problems: below, youll also find a troubleshooting guide for what to do if your pastry cream is lumpy, too thick or too runny. A thick crust will form on the top of the cream if not properly covered. This go\-around we are exploring two of our favorite flavors together: salty \& sweet! In a saucepan, cook the milk and vanilla until the mixture only just comes to a boil. Immediately after, place the pastry cream in a plate or bowl and cover with plastic wrap. Have found also online - a company that makes a powdered version that you just add full fat milk and sugar - may give this a whirl too. If so how do they sell them ready assembled in supermarkets?! Fresh baked pastries and cakes: we have a large variety. This post may contain affiliate links. For a lighter pastry cream, whisk heavy cream with a little sugar until soft and fluffy, then fold it in to your creme patissiere; Store leftover creme patissiere in the Cook over medium heat. cup White Sugar, 5 Egg Yolks, 1.5 tablespoon All-purpose Flour, 3 tablespoon Corn starch. Masks are not required if fully vaccinated, except where required by mandate. Whether it's for your local school, sports team, religious group or non-profit, with profits of up to 50%, you'll spread smiles and reach your goals! Whisk the egg mixture well to prevent any lumps from forming. Krispy Kreme shops carry a range of gift cards so you can pick up the perfect present for a loved one while you enjoy a sweet treat yourself! Alternatively, you can make it in advance by 1-2 days and store it in the fridge. Additionally, you can find shop Hot Light hours on our website or in our app. You can find a recipe for the perfect gluten free rough puff pastry and gluten free mille-feuille in my book! If your pastry cream hasnt thickened properly, that can be down to two possible reasons: If your pastry cream is too thick, youve probably added too much cornstarch. The butter will add creaminess to the pastry cream, but also give it a lovely shine. Burgers cooked to order, with signature topping combinations or build your own. In French youd write crme ptissire, loosely translated as cream of a pastry Halve the ingredients exactly like you said - 250ml milk, 1.5 egg yolks, 30 grams sugar, 15 grams corn starch (add a few grams more if you want a firm cream), 1 teaspoon vanilla bean paste and optional 25 grams of butter. It is important to work with a low heat - even if it takes longer to cook - to avoid burning the eggs and getting lumpy / grainy pastry cream! How to fix: Mix in a little heavy (double) cream into the pastry cream, 1-2 teaspoon at a time. If you follow the recipe below closely, along with all the tips included in this blog post, you shouldnt have any problems in achieving pastry cream perfection. About About Me Work with me Press Privacy Policy Recipes Breakfast Bacon Naan Baked Eggs in Bread Baskets Banana Protein Pancakes Blueberry Pancakes Cheesy Potato Rosti Mix to combine. Cover with a sheet of cling film (plastic wrap), and make sure that the cling film is in direct contact with the surface of the pastry cream this will help to prevent skin formation. For a pastry cream filling, get a tub of the best, fresh luxury custard you can find, preferably one made with eggs, (or even better if you can find it, a tub of crme Place in the fridge and leave to cool down set for at least two hour - or until cool and thickened. Cooking the Pastry Cream the right time not only allows to get the perfect custard consistency, it also makes sure that the Egg Yolks are properly cooked to avoid any risks. E-liquides Cration. You can also stir in chopped chocolate in when it is still hot for a chocolate pastry cream. Just eat it with a spoon because it's so good! Sip and shop, or relax with a pint. Copyright 2023 Nigella Lawson. Some recipes make a custard and use it when cooled.Some recipes make a very thick base which is then cooled and mixed with whipped cream or even incorporate whisked egg whites (usually called creme Chiboust). It's not enough to cook the custard until it thickens up slightly, but it needs to be brought to boiling. 5. Making something thats often called crme ptissire, may sound intimidating, but dont be daunted its simple to make when you know what youre doing, and Im going to teach you everything you need to know! Creme Patisserie - Creme Pat - M&S. Accueil. At an altitude of 500 meters, Kalamafka has lush green vegetation and rich sources of spring water, and extensive olive cultivation in the fertile soils between the rock formations that characterize the entire landscape. Thank you for visiting Errens Kitchen! Keep in the frigde for up to 3 days, until ready to be used. You take them home to share. I'm so glad I found this pastry cream recipe! Remove the pastry cream from heat and add the butter. The best gift for the true fan! Creme Patissiere (Vanilla Pastry Cream) is the fundamental go-to recipe for any baker. Pastry cream will turn very lumpy if frozen, which is why it's best to avoid the freezer. Make the full batch of pastry cream, but only use half of it for the Kinder Bueno cream. You can try different extracts for a number of flavors. Cover with cling film (plastic wrap). Finally, the whole preparation needs to be cooking on the stove until thick. To replace corn starch, you need twice the quantity indicated in the recipe. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Read our, whipping cream, single cream or double cream. Always work with low heat. Here, I share my fail-proof way of making a perfectly silky-smooth vanilla pastry cream. As pastry cream is very easy to make, it's best you always make a fresh batch. WebIngredients 250ml of whole milk 1 vanilla pod, or 1 tsp vanilla extract 50g of caster sugar 3 egg yolks 10g of plain flour 10g of cornflour 1 Bring the milk and vanilla to the boil in a saucepan then remove from the heat as soon as it comes to the boil. Creme patissiere will stay fresh in the fridge for up to 3-4 days, making it ideal for making ahead. Contact: /*