Pastry cream, or crème pâtissière, is essential for many French desserts, including Boston cream pie. The primary issue many bakers face is overcooking, leading to a chunky texture. Pastry chef Jerrelle Guy suggests using cornstarch instead of flour for thickening, which prevents a raw taste and clumping. The process begins with whisking cornstarch with sugar and then gradually adding egg yolks to create a rich, flavorful paste. Following this expert advice can ensure the ideal consistency of pastry cream, enhancing various dessert recipes.
"Cornstarch is the most reliable thickener and doesn't give off that raw flour taste or create a dense texture like regular flour does," says Guy.
"Start by whisking the cornstarch and granulated sugar together first to prevent unnecessary clumping," explains Guy.
The egg yolks provide both structure and rich flavor to the pastry cream, essential for achieving the ideal silky consistency."
Even the most talented bakers can slip up and occasionally produce a pastry cream that's too runny.
Collection
[
|
...
]