Go to the Article: Eggsamining Custards: A Parametric Analysis
100C target for the pastry cream ? I always cook to 82C or 85C max.
The starch protects the proteins not to denaturate. So you can cook it at 100C and it works.
at 100°C pastry cream will be too thick for basically every typical application... and this is why every recipe ever doesn't go above 85°C, and possibly lower depending on the choice of starch
Fascinating!
Classic crème patissiere is usually vanilla infused milk thickened with egg yolks and starch, and is always boiled while vigorously whisking to fully gelatinize the starch and thicken the cream, then butter is added off-heat. When used as a filling it is allowed to cool, then whisked until smooth.
Modernist recipes will blend butter and infused cream into an egg yolk fluid gel, which can be cooked at 85°. No starch required.
If you need to lighten this sauce, whipped cream or whisked egg whites are what's traditionally folded in.
~Larousse Gastronomique, Advanced Bread and Pastry, MC@H
What would be your take on custard temp for a Basque cheescake based on cornstarch? 90-100C?
64°
