Go to the Recipe: Pastry Cream
This is helpful, thanks for posting it
Interesting recipe, thanks! What does the stand mixer step accomplish? What's the advantage of using a stand mixer instead of quickly blitzing with a submerged immersion blender?
Thanks. I think this recipe can (even more) easily be made in an Thermomix
This pastry cream is perfect in taste, texture, repeatability, and clarity of instructions - Mary berry would be proud
Tomato, tomato. You can also just chill it and whip it or blend it after chilled. It all depends on your tools and applications and having knowledge of many methods is helpful.
Is this what's used in mille feuille / Napoleon cake?
And can you guys please provide temperature settings for the Control Freak, for some of us who like to cook that way?
How do you guys recommend adding chocolate to this pastry cream? Just add chopped bittersweet chocolate to desired taste at the end when whipping the finished, hot custard?
That's what I do, it turns out fine especially if you're using it to make a creme diplomat or creme legere.
Would this be ok to use as a filling for a layer cake? I’m thinking 2 layers only, 8 inch cake rounds.
Yes, this would be ok to use as a cake filling, with a couple important considerations:
1. Make sure the pastry cream and cake layers are very cold before filling, and keep the cake cold before serving
2. Consider adding a sheet of bloomed gelatin (or bloomed powder gelatin) at the end of Step 3 to add extra stability to the pastry cream. This will give you a slightly thicker result, and also prevents syneresis (separation of liquid) over the long term.
Good luck!
Love it! Thanks so much for the thorough answer. Looking forward to what you guys come up with next!
