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The smooth creme brulee was also winning.
It was an Alsatian classic, encountered at L'Actuel, wafer-thin and crunchy, spread with a layer of smooth creme fraiche and fromage blanc, and topped with thin loops of browned onion and tiny chunks of smoky bacon.
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Or, you could decide to leave it down and put in smoothing creme, curling mousse, or whatever you need.
A smooth homemade creme caramel and lightly poached whole pear in chocolate sauce with fresh whipped cream were excellent choices.
Since shatter creates such a busy effect, it might be a good idea to stick with a smooth, non-glittery, creme-like color for your first experiment with this kind of polish in order to draw as much attention to the crackle effect as possible.
Rub in some liquid or creme foundation.
A velvety smooth chocolate mousse, ethereal creme brulee and warm caramelized tart tatin, with vanilla ice cream in a creme anglaise embossed by raspberry coulis, were all first-rate.
So much practice making choux pastry leads me to these moreish gluten-free eclairs with a smooth vanilla dairy-free creme patissiere filling.
A short dessert list gave us several pleasing choices, notably vanilla bean creme brulee (smooth and creamy) and dark chocolate mousse, made with Belgian bittersweet chocolate, an echo of espresso and a garnish of whipped cream and shaved chocolate.
Haga instructs readers to be as gentle as possible when combining the ingredients for the custard – "this is the most vital trick to make your final creme caramel smooth" – while Bareham and Hopkinson suggest leaving it to settle before baking, "with any resultant froth having been previously seen off with a large spoon".
A drizzle of creme fraiche smoothed and bound the flavors.
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CEO of Professional Science Editing for Scientists @ prosciediting.com