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Regarding Pastry Cream...

Dailey

By Dailey
in Pastry & Baking

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Dailey

Dailey

Posted
Posted

i just finished reading the other thread on pastry cream and i *might* not have messed this up as i previously thought.

i made pastry cream this morning and it is now cooling in a bowl. since i've never made it before i really don't know what to expect, however, i wasn't expecting it to feel and look "rubbery"? :huh: is this correct? also, i noticed some of you mentioned that your recipes call for butter, mine did not. should i add some and how much? i'd hate to throw it away, thanks!

davecap

davecap

Posted
Posted
i just finished reading the other thread on pastry cream and i *might* not have messed this up as i previously thought. 

i made pastry cream this morning and it is now cooling in a bowl.  since i've never made it before i really don't know what to expect, however, i wasn't expecting it to feel and look "rubbery"? :huh:  is this correct?  also, i noticed some of you mentioned that your recipes call for butter, mine did not.  should i add some and how much?  i'd hate to throw it away, thanks!

no reason to throw away. that is how pastry cream looks after cooking. some people add butter while it is still warm to enrich the flavor (all the cream and eggs are not enough I guess). If you chill in the fridge, will stiffen up quite well. When use in this state, I would pass through a strainer before use. I usually pass through a strainer after removing from the cooking vessel as well.

aidensnd2

aidensnd2

Posted
Posted

Beat it in a mixer with the paddle for a couple of minutes and it will smooth out and loosen up. Don't worry about the butter, no big deal.

chefpeon

chefpeon

Posted
Posted
I usually pass through a strainer after removing from the cooking vessel as well.

Really, unless you've, like, messed up your pastry cream, there's no need to pass it through a strainer at all. To smooth the cream out after chilling, just run it on the mixer with a paddle, like aidensnd said, and it will smooth right out.

In regard to using a strainer, I use it to strain the eggs through to get rid of the chalazae. :smile:

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rooftop1000

rooftop1000

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Now I knew that had a name other than hootywooger or egg snot :blink:

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Dailey

Dailey

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oh good! i'm glad i didn't ruin it, gonna add some whipped cream to it tomarro and fill my tarts, thanks! :smile:

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