The peaches which were getting very ripe, had to be used immediately. I decided to make the tart one day when I realized that the previous week, we bought too many fruit from the farmers’market, and the peaches were already too ripe. This cream is also callled Diplomat cream or Bavarois, with the addition of gelatin, so that it sets. The remaining whipped cream was used to decorate the tart.īy adding the whipped cream in the pastry cream, it makes the filling light and airy. When the pastry cream cooled completely, I added half of the whipped cream and fluffed it up, using a hand mixer. The second time I made the recipe, I whipped some heavy cream with icing sugar and vanilla. While the cream is cooling, add some cling film on top of the pastry cream in order to avoid skin forming on top. However, you can make the filling using cream cheese and Greek yoghurt or anthotyro and yoghurt or even use a galaktoboureko filling with semolina and fresh milk (or with condensed sweetened milk).Īs my basic pastry cream recipe is a large quantity, which I usually use as a filling for cakes, profiteroles, eclairs, millefeuilles, etc., I also posted the smaller dose of the cream I made for this tart. I chose pastry cream because I hate planning ahead, so when I decide to create a recipe, I work with ingredients which I have at home and the pastry cream ingredients are always available at my house. Again the video was posted in that recipe. In the recipe I chose to make some Pastry Cream to use as a filling. When I was going through my old posts to find my past anniversary posts, I was amazed to see and remember that during the first years of blogging I posted one recipe a day!!!! When doing this I also update the text, add new photos, or even add the old photos again, without the watermark and properly updating them for SEO purposes, which we had no idea back then! Old posts Each day, I work at least 5 – 6 hours, either early in the morning or late in the evening, to update some of my older posts, by putting the old recipes in my new recipe plugin called Create by Mediavine, which is still on Beta test, so this is also taking some of my time. However, it’s not that I have totally neglected my blog. I started preparing this post a couple of weeks ago but as you may see, I strive to add a recipe a month, as it is very difficult when working and with all the distractions around us. This is when I made this tart for the first time and my children loved it. My children came and visited us early in Augut, so we did not plan any cooking classes in order to spend some time with them. Needless to say that there is no time for summer vacation and when we have some free time, my husband and I go to the beach whenever we can. I may not be concise with my blogging duties, due to lack of time, as my work starts early in Spring until late in Fall but the busiest time is mostly during the summer. However, blogging is getting much more difficult each year as my blogging time is running short but I am not giving up yet. My favourite hobby became a passion and eventually into a profession I would have never thought possible 11 years ago. Never, in my wildest dreams did I believe that I would be blogging for so many years. This month marked my 11th blog anniversary.
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