For this use, the pastry cream needs to be thicker and tighter so that it bakes up like a custard. It has extra yolks and a little extra cornstarch to accomplish this. Plus, as my brother explained when he visited San Francisco in 2011, the pastry cream should be warm when it is piped into the bretzels . Make it right before you shape your bretzels and, whatever you do, do not stir the cream to loosen it before transferring it to a pastry bag. This will break the cream and it will not bake properly. For convenience, I've included a complete ingredient list; follow the preceding method. But once it is made, keep the pastry cream in the saucepan or transfer it to a bowl. This will help it stay warm until you need it.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.