Pastry cream

Discussion in 'Recipes' started by sidediva, Aug 7, 2013.

  1. sidediva

    sidediva

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    Looking for a pastry cream that doesn't taste like the flour blended in, and will stand up for a dessert filling.
     
  2. petemccracken

    petemccracken

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    Um, perhaps you are not cooking the pastry cream long enough if it still tastes of flour.
     
  3. chefwilsonuk

    chefwilsonuk

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    +1

    Get beating!
     
  4. chefedb

    chefedb

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    Don't use flour use starch
     
  5. chefedb

    chefedb

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    Don't use flour  use starch, milk, egg. sugar, touch vanilla
     
  6. chefwilsonuk

    chefwilsonuk

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    cornflour/cornstarch
     
  7. sidediva

    sidediva

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    I am going to try the cornstarch....also how do you feel about folding in whipped cream for a stable but fluffier texture
     
  8. petalsandcoco

    petalsandcoco

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    If you did that it would not longer be called pastry cream.
     
  9. chefwilsonuk

    chefwilsonuk

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    When you fold whipped cream/ creme chantilly its becomes creme diplomat- used in cream cakes ect..... 
     
  10. petalsandcoco

    petalsandcoco

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    I also know it as Chiboust .
     
  11. kokopuffs

    kokopuffs

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    delete delete delete
     
    Last edited: Aug 17, 2013
  12. chefwilsonuk

    chefwilsonuk

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  13. sidediva

    sidediva

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    What would it be?   I tried it and it tasted great, held up very well.
     
  14. chefedb

    chefedb

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    I use to use 3/4 whipped cream  1/4 stiff egg whites
     
  15. sidediva

    sidediva

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    So forgive me for asking a sill question....So you beat the egg whites for first then  add to the egg based pastry cream? Could I also add some beaten whipped cream to this? Does the  stiffened egg white  help to stabilize the mixture and how long will this hold?

    Thanks to all for sharing!
     
  16. petalsandcoco

    petalsandcoco

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    Sidediva,

    Here is a video of Bruno  ( he is a bit of a show man for the way he talks ) making a pastry cream . The recipe is at the start of the video.

    Now he left his vanilla skins in the custard, you can take them out or follow his recipe, its up to you, I usually take them out.

    You should have no problem with your pastry cream holding up.

     
    Last edited: Aug 16, 2013
  17. sidediva

    sidediva

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    Great video...thank you so much!