Adding alcohol to pastry cream

Discussion in 'Pastries & Baking' started by dstreats, Dec 6, 2012.

  1. dstreats

    dstreats

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    I am using Bo Friberg's pastry cream for my pastries. (one quarter recipe)  I want to add 1/4 c Cointreau to the recipe but I am not sure if I need to reduce the amount of milk before I add the Cointreau to my cream. Does anyone have any suggestions?
     
  2. rlyv

    rlyv

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    I make a banana pastry cream for banana pudding.  I just add the banana liqueur after cooking when I add butter and whisk it in.  The normal batch size I make is 8 cups of milk, and add 3/4 cup liqueur.
     
  3. dan scheitel

    dan scheitel

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    Not at all. Not at all.

    Add it after you whisk in the butter when it's off the heat. That way you preserve the essence of the alcohol. Especially a top shelf liquor like Cointreau--you wouldn't want to cook it off.
     
  4. dstreats

    dstreats

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    Thank you both for your advice.  I let the cream cool for about two mins then added the alcohol. It was perfect. /img/vbsmilies/smilies/smile.gif