What happens when you flavor it with Fiori di Sicilia — is it then Italian pastry cream? Is it a good idea, or not? And if it were, then what else could you do with it or what would be a well-suited application for it? I just love that flavor but it’s very new to me. I want to put it in everything but am never sure it’ll work. Flavored the glaze in PJ Hamel’s Tuscan Coffee Cake recipe with it. It’s in the first rise now, and I am so excited because the dough looks so good.

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