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A pastry fit for a president: Coeur à la crème

The French know their pastries — and so does Roland Mesnier, a former White House pastry chef for the Reagans, the Carters, both Bush administrations and the Clintons. Here, he shares his heavenly recipe for the French dessert coeur à la crème (heart of the cream), taken from his third book, “Basic to Beautiful Cakes.”
/ Source: TODAY

The French know their pastries — and so does Roland Mesnier, a former White House pastry chef for the Reagans, the Carters, both Bush administrations and the Clintons. Here, he shares his heavenly recipe for the French dessert coeur à la crème (heart of the cream), taken from his third book, “Basic to Beautiful Cakes.”