The best thing about the Creme de Fleur at Oh the Pain is that they don't make them every day. If they did, I eat one every day and I'd weigh a metric ton. Tonne. Whatever.
Creme de Fleur
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The best thing about the Creme de Fleur at Oh the Pain is that they don't make them every day. If they did, I eat one every day and I'd weigh a metric ton. Tonne. Whatever.
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Amber-Rae
i had a layover at the JFK airport last week and i had one of these for breakfast..thing is i cant find a recipe for one anywhere! haha i loved it! do you by chance know how to make one or where i might could find the recipe?
Hanya
Thanks! I haven't been able to find the pic of creme de fleur!! Aren't they lovely?
I love it!! :)
Chris
I live in South Africa and on my recent visit to New York fell madly in love with these yummy treats.
Please let me know who to make them?
Pretty please with a cherry on top!!!
C
Adriana
This looks like they made the dough for plain Panetonne (the italian cake, easy to find the recipe on line), cut it in triangles, gathered the edges in the middle to form those "pockets' that after baking are filled with the cream. I'm not so sure what the cream is. It tastes to me like it has some cheese in it. Philly cheese that is. Maybe is is cheese cake mix and they are just baked together? need more investigations.
Nazan
İ think its made by vanilla crema .. Milk ! Sugar, and yolk of egg.
Bbydoll
it is a pastry creme filling and would love to get a recipe no it is not a Pannetone cake it is more like a croissant type dough