Creme Anglaise
Hello friends! Creme anglaise is one of the most basic formulas in every pastry chef’s playbook. And for good reason! On its own, it is a thick, rich sauce, delightful served with warm desserts such as bread pudding or apple pie. But that’s just where it begins to be useful. Whipped cream and gelatine folded into creme anglaise make Bavarian creme, the classic filling for a proper Charlotte Russe. There are also buttercream formulas that add both italian meringue and…