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Regarding Pastry Cream...

Dailey

By Dailey
in Pastry & Baking

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Dailey

Dailey

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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!

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davecap

davecap

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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.

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chefpeon

chefpeon

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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:

Annie's Cake-o-Rama

Confessions of a Burned Out Pastry Chef

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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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