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MCAH Pastry Cream

ParkerCook_66639

I've made the MCAH pastry cream a few times and I really love it. The flavors really shine and aren't bogged down by any starch. My only issue with the recipe is that although the cream thickens nicely it doesn't thicken to the same viscosity as traditional pastry cream. This makes it difficult to pipe and the cream puffs and eclairs that I fill with the cream turn soggy fairly rapidly. Any recommendations on how to thicken the cream slightly without covering the great flavors? I have no experience with hydro colloids.

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Samuel_68313

I made it to the exact recipe and never had a problem like that. Amazing recipe actually, I literally ate the leftovers with a spoon

t.stanoulis

I must agree with @SamuelG. This stuff is just terribly addictive. I don't think I would attempt to thicken it using hydrocolloids. How cold are you chilling it and for how long does it sit before attempting to pipe? I haven't had any issues with sogginess, either, but sometimes brushing the pastry with cocoa butter can protect it from become soaked or limp.

ParkerCook_66639

Maybe I'm not letting it chill for long enough. I'll try it again and see what I get! Thanks guys.