This pastry cream has an okay taste, but the consistency is way off. I always strain my pastry cream before folding in the butter, and first it didn't thicken on the stove, so I tried to see if I kept it on for a minute to boil (still whisking) it would thicken.. it didn't. So I strained it and then folded in the butter. After a few minutes cooling on the counter with plastic wrap on the top, it started to get lumpy. As a baking and pastry culinary student, I will continue using the recipe I was given from my chef instructor. Also I have never heard of anyone adding any egg white to pastry cream..
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This pastry cream has an okay taste, but the consistency is way off. I always strain my...