Friday, September 28, 2012

Improved Pastry Cream



Previous method required two people, in this case only one person. Pastry cream is done in less than 10 seconds. See original recipe here,;to make it this way, you must bring the liaison up to 120 F over a hot water bath instead of 70 F as recipe states... make sure the milk + sugar mix is at a rolling boil).



6 comments:

  1. interesting... what fat content of milk are you using??

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  2. The recipe seems to have been deleted? Could you post it again?

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  3. you've deleted the recipe from the link.
    Is it in your new book?

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  4. the link to your "perfect pastry cream" appears to be deleted. When you speak of liaison you mean the eggs and cornflour mixture, yes?
    By the way, looking forward to receiving your new book, I already own the other two and I am always looking forward with anticipation to anything new.

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  5. Brilliant! I can't wait to try this out. This seems so much easier than the way I've been making it.

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