Crème help for millefeuilles?
I have a recipe for millefeuilles and it says I can either make crème patissière or crème légère for the filling; however, I can't decide on which one to make because I'm not sure which one would taste better?
More Questions From This User See All
Answers & Comments
Verified answer
Both of the Creme are very smiler and will taste almost the exact same, just some slight differences but they are both stirred custards. Pastry cream will be easier to make and less ingredients so that's the one I'd personally use.