Pastry cream tricks?

[paul o' vendange]

  On 8/14/2024 at 9:04 PM, OlyveOyl said:

I have two, “ Dessets by Pierre Hermé” and “ Chocolate Desserts by PH”.

( I just went to look for my “La Technique” book and  can’t find it.  I hope it turns up, a treasure.)

Expand  

Thanks!  My mom bought the book for me as I'd grown up in love with everything French from very early (like, 5 or 6, began learning the language), and was driven to cooking from, among other things, Galloping Gourmet which I raced to always watch.  I was 13 or 14 when I cooked Christmas for our extended family, all from La Technique.  My brother sent me some photos....feel really lucky.

 

 

[OlyveOyl]

@paul o' vendange That is an amazing picture, how wonderful your brother had kept it.

i saw a TV clip of Graham Kerr a few years ago, apparently he  is living in California .

[paul o' vendange]

  On 8/14/2024 at 9:44 PM, OlyveOyl said:

@paul o' vendange That is an amazing picture, how wonderful your brother had kept it.

i saw a TV clip of Graham Kerr a few years ago, apparently he  is living in California .

Expand  

I just looked him up - glad to say he's still with us.  90!

[OlyveOyl]

Never let a good thing go to waste! A nice dollop of pastry cream  was an excellent addition to the fruit tart. ( Green figs, cherries, blackberries, raspberries and blueberries.)

Edited August 17, 2024 by OlyveOyl (log)

[paul o' vendange]

  On 8/17/2024 at 5:28 PM, OlyveOyl said:

Never let a good thing go to waste! A nice dollop of pastry cream  was an excellent addition to the fruit tart.

Expand  

Gorgeous!

[OlyveOyl]

@paul o' vendange Thank you. It’s an adaptation of a Donna Hay pear tart, it’s mostly almond flour.

[paul o' vendange]

  On 8/17/2024 at 5:32 PM, OlyveOyl said:

@paul o' vendange Thank you. It’s an adaptation of a Donna Hay pear tart, it’s mostly almond flour.

Expand  

Man that is insanely gorgeous.  Thank you again.

[AAQuesada]

  On 8/17/2024 at 5:32 PM, OlyveOyl said:

It’s an adaptation of a Donna Hay pear tart

Expand  

She really is fantastic, for the most part her recipes work and are not too complicated. I  always recommend her books 

[rotuts]

Donna Hay's TV shows are also quite good.

Edited August 22, 2024 by rotuts (log)

[AAQuesada]

Had no idea she had any tv shows thanks for the heads up!

[OlyveOyl]

@JoNorvelleWalker and then there’s this…chocolate pastry cream, very luxurious!

100g. 72% chocolate added to finished pastry cream, 250g milk, 1 egg, 50g sugar, 2T Wondra flour, pinch salt, vanilla.  This has become way  too easy to make!

Edited September 5, 2024 by OlyveOyl (log)

[JoNorvelleWalker]

  On 9/5/2024 at 11:28 PM, OlyveOyl said:

@JoNorvelleWalker and then there’s this…chocolate pastry cream, very luxurious!

100g. 72% chocolate added to finished pastry cream, 250g milk, 1 egg, 50g sugar, 2T Wondra flour, pinch salt, vanilla.  This has become way  too easy to make!

Expand  

 

I wonder how full fat Dutch cocoa would work in that?

 

[OlyveOyl]

@JoNorvelleWalker I had a fleeting thought about cocoa, I have Valrhona and Cocoa Barry but 1) I wondered if the flour should be reduced a bit , 2) didn’t have a guesstimate on how much cocoa, 3) felt the taste would probably be better with chocolate.  I would love to be educated as the cocoa would be easier.  So if anyone has used cocoa, please chime in!

Edited September 6, 2024 by OlyveOyl (log)