Crème Pâtissière aux Liqueurs

Filling for Fruit Tarts

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

To the cooled basic Crème Pâtissière add 2 tablespoons each of crème fraîche, Kirsch, and Grand Marnier. The combination of these two liqueurs gives a persimmon flavor to the sauce.