Making Marjolaine Step 2: Make the Pastry Cream

One batch of pastry cream as listed on the components menu to the right, with one exception: leave out the vanilla bean. You can keep this in the fridge, covered, for days. Oh, and if you prefer making your marjolaine with buttercream, make a batch of plain Swiss or Italian meringue buttercream. I know, this is a French pastry. Classic French buttercream, however, is too heavy for this pastry.

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One Response to Making Marjolaine Step 2: Make the Pastry Cream

  1. zorana says:

    should i make pastry cream like the one for napoleons, or the other one?

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