[Modernist Cuisine at Home] Pastry Cream in Pastry & Baking Posted February 11, 2013 Should the egg yolk for the pastry cream really be cooked at 80C? It seems rather firm, not to say rubbery. Worked fine for chocolate pastry cream yesterday mind you.
[Modernist Cuisine at Home] Pastry Cream
in Pastry & Baking
Posted
Should the egg yolk for the pastry cream really be cooked at 80C? It seems rather firm, not to say rubbery. Worked fine for chocolate pastry cream yesterday mind you.