Caramel Sauce
This sauce will be a great addition to pancakes, crepes, as well as cakes and pies. It has a thick consistency and a pronounced creamy caramel taste. These proportions of ingredients yield approximately 150 ml of sauce.
Nut free
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Pastry Cream
This cream is suitable for filling eclairs. The listed ingredients yield 500-600 ml of cream.
Cooked Egg White Cream
An airy and delicate dessert cream that is perfect for filling tartlets, eclairs, and other pastries.
Chocolate Pastry Cream
In addition to the existing pastry cream recipe, I recommend this version. It is perfect for filling pastries, layering cakes, or as a complement to muffins and cupcakes. These proportions of ingredients yield 500–600 ml of cream.
Homemade Egg Noodles
Despite the huge variety of store-bought pasta, I recommend making noodles yourself — they have a unique taste. This product holds its shape perfectly and does not overcook. They are great both as a side dish and for preparing a rich soup.