I am a cake baker and decorator, making many cakes from home for people. I have been searching for the PERFECT pastry cream recipe for some time, have tried many, they turn out OK, but just not QUITE right. I was a little concerned with the whole egg in this, but it turned out great. I actually cheated and used the microwave, as I was in a hurry to get it made so I could get to bed and use it first thing in the morning when cooled. I heated the milk and sugar as called for, but in a glass bowl, then tempered the eggs before adding back into the milk mixture. Only about another minute in the microwave and it was thickening, I whisked it every 30 seconds or so, then whisked really well before putting in the fridge overnight. It was very thick in the morning, but I allowed it to come to room temp and then whisked really well again, and added a cup of plain whipped cream and it was AMAZING!! No lumps, and no grainy texture that I have experienced with other recipes. Will be the only one I use from now on.
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I am a cake baker and decorator, making many cakes from home for people. I have been...