Only outside the confectionery industry is yellow cream known as pastry cream. Cees and Stella made the irresistible stuff as once before for Foodtube, but now that it was needed again to fill the profiteroles with which they make choux pies such as croque en bouche or Saint Honoré, they did the trick again. Yellow cream is also the heart of the tompouce.
The ingredients list can be found on the Foodtube site: foodt.be/3tAwLXZ
One, of course, in Holtkamp's book De Banketbakker.
A revised and expanded edition of De Banketbakker, the handbook with all other Holtkamp recipes, was published at the end of 2020. You can order a copy of the book signed by Cees Holtkamp here and by doing so you help Foodtube and a physical bookstore (from Mrs. Hamersma) while it costs you nothing extra. This is the link:
foodt.be/Banke...
WANT MORE OF THESE TIPS AND VIDEOS?
Discover new eating videos every week on Foodtube.nl. Chefs and experts share their tips and secrets! From basics like frying steak and poaching an egg, to device & gadget tests, lectures and masterclasses on a wide range of topics, from côte de boeuf to kombucha, brioche bread to cauliflower and rouille to rouille.
Register quickly at Foodtube.nl and stay informed via this link: foodtube.nl/abo...