Anglos eat it straight on a shortcrust pastry (custard pie), but its main usage is more to use it as a bed to make fruit bits sit in a tart.

This French classic has long passed onto Australian menus in designated restaurants.
Mistakenly called a ’brûlée’, because English places names after adjectives, it should be called in fact ’crème’, which is the name.

This is a variant of the crème brûlée for liquor lovers.  Be dary and invent your own using this recipe as a model.

Called frangipani in Italian, or frangipane in French, this almond based filling originates from the Renaissance period, and has been largely used since to fill puff pastry and croissant pastry.

A sabayon is a natural emulsion of barely coagulated egg proteins, sweeetened or not, with a liquid, often a fine wine.
This being said, it can be either sweet or savoury.  The liquid can be either alcoholic or aqueous (#167;watery, like fruit juice for...read more >>