Bouchon Bakery - Pate Sucree and Pastry Creme
Got some fresh blueberries this past week and decided to make fruit tarts. Finally got back to the Bouchon book. Made the pate sucree and pastry creme. The pate sucree came out great. Was easy to make and handle during the roll-out. The pastry creme was flawed. The book says to use 83g of custard powder for the small batch, DONT! I did some research and feel they transposed the numbers wrong. Use 38g for a small batch and 46g for a large batch. I have not tried the chocolate pastry creme yet. Not sure if the numbers are right. My wife who is not a fan of pastry creme even liked this version. She had been subjected to store grade bakery crap upon trying this was converted. I can honestly say that I enjoy the Bouchon book the most out of all my cookbooks.