Baghrir is traditionally enjoyed in Morocco with a honey and butter syrup that is often flavoured with orange blossom water. For this reason, I chose to make a Moroccanized version of the crème patissière to layer my baghrirs with honey and orange blossom water!
The consistency of the crème patissière is perfect for this cake because it’s not too runny like a custard and not as dense a buttercream. This crème patissière is definitely a winner and it so yummy you are going to want to eat it with the spoon, so be careful and make sure you keep enough for your cake!
I also added pistachio and pomegranates seeds to add some crunchiness and bring out the flavour of the crème patissière. That said, feel free to use any other crunchy topping of your choice such as, sprinkles, chocolate chips, ground almonds, walnuts, etc.
Enjoy!
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