Comments on: How to Make Pastry Cream http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/ Sweet. Savory. Sinful. Wed, 08 Feb 2012 19:24:40 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Michelle http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-119941 Michelle Fri, 20 Jan 2012 22:21:38 +0000 http://www.browneyedbaker.com/?p=3371#comment-119941 Hi Meaghan, You could definitely use this! Just make sure you chill it and let it set before cutting! Hi Meaghan, You could definitely use this! Just make sure you chill it and let it set before cutting!

]]> By: Meaghan http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-119879 Meaghan Thu, 19 Jan 2012 23:56:02 +0000 http://www.browneyedbaker.com/?p=3371#comment-119879 Hi, I was wondering if this recipe for pastry cream can be used as a filling for a tart with a fruit topping. The last recipe I tried didn't work out because once cut, the cream oozed and left a very messy dessert. Thanks! Hi, I was wondering if this recipe for pastry cream can be used as a filling for a tart with a fruit topping. The last recipe I tried didn’t work out because once cut, the cream oozed and left a very messy dessert. Thanks!

]]> By: Boston Cream Pie Cupcakes » Sassy Sweet http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-75552 Boston Cream Pie Cupcakes » Sassy Sweet Mon, 28 Nov 2011 03:34:45 +0000 http://www.browneyedbaker.com/?p=3371#comment-75552 [...] Pastry Cream adapted from Brown Eyed Baker [...] [...] Pastry Cream adapted from Brown Eyed Baker [...]

]]> By: Christine http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-53540 Christine Fri, 09 Sep 2011 16:43:48 +0000 http://www.browneyedbaker.com/?p=3371#comment-53540 Thank you SO MUCH for an easy to make, and fantastically Tasty Pastry Cream Recipe! I Loved it, and the directions were great! Thanks again, and my Croquembouche Is coming out Wonderfully, which is what I'm making the Cream Puffs For! :-) Thanks again! Christine Thank you SO MUCH for an easy to make, and fantastically Tasty Pastry Cream Recipe! I Loved it, and the directions were great! Thanks again, and my Croquembouche Is coming out Wonderfully, which is what I’m making the Cream Puffs For! :-) Thanks again!
Christine

]]> By: Michelle http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-43665 Michelle Fri, 27 May 2011 00:10:54 +0000 http://www.browneyedbaker.com/?p=3371#comment-43665 Hi Kat, I actually do not remember the yield (and am away from home and my cookbooks right now!). It's hard to say without knowing how large the mini tarts are, but I would probably double it just to be safe and then use any leftover for other yummy things :) Hi Kat, I actually do not remember the yield (and am away from home and my cookbooks right now!). It’s hard to say without knowing how large the mini tarts are, but I would probably double it just to be safe and then use any leftover for other yummy things :)

]]> By: Kat http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-43651 Kat Thu, 26 May 2011 18:54:57 +0000 http://www.browneyedbaker.com/?p=3371#comment-43651 Can you tell me how much this makes? I need to fill 8 mini tarts. Do you think this would be enough or should I double the recipe and have some left over? Thanks! Can you tell me how much this makes? I need to fill 8 mini tarts. Do you think this would be enough or should I double the recipe and have some left over?

Thanks!

]]> By: nasheta http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-31118 nasheta Mon, 15 Nov 2010 06:46:59 +0000 http://www.browneyedbaker.com/?p=3371#comment-31118 thank u so much :) thank u so much :)

]]> By: Michelle http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-31091 Michelle Mon, 15 Nov 2010 01:27:26 +0000 http://www.browneyedbaker.com/?p=3371#comment-31091 Hi Nasheta, Half and half is a mix of whole milk and heavy cream. You can substitute half whole milk and half heavy cream. Hi Nasheta, Half and half is a mix of whole milk and heavy cream. You can substitute half whole milk and half heavy cream.

]]> By: nasheta http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-30970 nasheta Thu, 11 Nov 2010 09:28:37 +0000 http://www.browneyedbaker.com/?p=3371#comment-30970 Hi michelle I just came across your blog and find your tutorials extremely helpful! I am in South africa and have never heard of "half and half". Pls could you explain what that is? Thanks Nasheta Hi michelle

I just came across your blog and find your tutorials extremely helpful! I am in South africa and have never heard of “half and half”. Pls could you explain what that is?

Thanks
Nasheta

]]> By: Chewy, Chunky Blondies | Brown Eyed Baker http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-27145 Chewy, Chunky Blondies | Brown Eyed Baker Wed, 18 Aug 2010 15:35:24 +0000 http://www.browneyedbaker.com/?p=3371#comment-27145 [...] year ago: How to Make Pastry Cream Chewy, Chunky [...] [...] year ago: How to Make Pastry Cream Chewy, Chunky [...]

]]> By: Baking is my Zen http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-25496 Baking is my Zen Tue, 06 Jul 2010 13:17:53 +0000 http://www.browneyedbaker.com/?p=3371#comment-25496 I linked your Pastry Cream tutorial in my July 4th post. It is a great tutorial. Thanks! Carmen of Baking is my Zen http://bakingismyzen.blogspot.com/2010/07/celebrate-july-4th-with-pastry-cream.html I linked your Pastry Cream tutorial in my July 4th post.
It is a great tutorial. Thanks!

Carmen of Baking is my Zen
http://bakingismyzen.blogspot.com/2010/07/celebrate-july-4th-with-pastry-cream.html

]]> By: How to Make Pastry Cream (Crème Pâtissière Recipe) http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-25133 How to Make Pastry Cream (Crème Pâtissière Recipe) Fri, 25 Jun 2010 15:01:30 +0000 http://www.browneyedbaker.com/?p=3371#comment-25133 [...] Making Pastry Cream – Brown Eyed Baker Social Bookmarking = Good Internet karma! [...] [...] Making Pastry Cream – Brown Eyed Baker Social Bookmarking = Good Internet karma! [...]

]]> By: Yogurt 101 | Fix Me A Snack http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-25072 Yogurt 101 | Fix Me A Snack Thu, 24 Jun 2010 01:08:44 +0000 http://www.browneyedbaker.com/?p=3371#comment-25072 [...] teaspoon sugarScant 1/2 cup chilled vanilla custard sauce or filling (such as creme Anglaise or pastry cream)Berries for [...] [...] teaspoon sugarScant 1/2 cup chilled vanilla custard sauce or filling (such as creme Anglaise or pastry cream)Berries for [...]

]]> By: Michelle http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-24835 Michelle Fri, 18 Jun 2010 20:03:00 +0000 http://www.browneyedbaker.com/?p=3371#comment-24835 Hi Thao - Did you change any of the ingredients or amounts? If not, you should be heating the cream over medium heat (nothing lower) and whisking constantly. It can take 1-2 minutes but will always end up with bubbles popping on the surface and getting thick and shiny. Patience is key. Let me know how it goes the second time around. Hi Thao – Did you change any of the ingredients or amounts? If not, you should be heating the cream over medium heat (nothing lower) and whisking constantly. It can take 1-2 minutes but will always end up with bubbles popping on the surface and getting thick and shiny. Patience is key. Let me know how it goes the second time around.

]]> By: Southern Banana Pudding | Brown Eyed Baker http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-24758 Southern Banana Pudding | Brown Eyed Baker Thu, 17 Jun 2010 15:20:30 +0000 http://www.browneyedbaker.com/?p=3371#comment-24758 [...] pastry cream. You may remember that last summer I did a step-by-step tutorial (with photos) of how to make pastry cream. If you are making homemade pudding or pastry cream for the first time, it may help to refer to [...] [...] pastry cream. You may remember that last summer I did a step-by-step tutorial (with photos) of how to make pastry cream. If you are making homemade pudding or pastry cream for the first time, it may help to refer to [...]

]]> By: Thao http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-24072 Thao Mon, 07 Jun 2010 22:42:56 +0000 http://www.browneyedbaker.com/?p=3371#comment-24072 Mine is still liquidy. Any advice? Did I do something wrong? Please help!! Mine is still liquidy. Any advice? Did I do something wrong? Please help!!

]]> By: Michelle http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-20940 Michelle Wed, 28 Apr 2010 18:30:13 +0000 http://www.browneyedbaker.com/?p=3371#comment-20940 Hi Jeannette, I don't know that I would freeze the cake filled and frosted. I don't think the pastry cream and whipped cream icing would hold up very well. I would recommend baking the cake today, wrapping and freezing it. And then you could make the pastry cream and refrigerate it (making sure to press the plastic wrap against the top of the cream so it doesn't form a skin in the refrigerator). You could even make the whipped cream frosting the night before and refrigerate it. Then I would assemble and frost the cake the day that you plan to serve it (in this case, Saturday). Hi Jeannette,

I don’t know that I would freeze the cake filled and frosted. I don’t think the pastry cream and whipped cream icing would hold up very well. I would recommend baking the cake today, wrapping and freezing it. And then you could make the pastry cream and refrigerate it (making sure to press the plastic wrap against the top of the cream so it doesn’t form a skin in the refrigerator). You could even make the whipped cream frosting the night before and refrigerate it. Then I would assemble and frost the cake the day that you plan to serve it (in this case, Saturday).

]]> By: jeannette http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-20928 jeannette Wed, 28 Apr 2010 13:37:12 +0000 http://www.browneyedbaker.com/?p=3371#comment-20928 Can a cake filled with pastry cream and fresh strawberries be frozen? I plan to ice the cake with real whipped cream. Make it today Wed and serve it Sat. Thank you for your help. Can a cake filled with pastry cream and fresh strawberries be frozen? I plan to ice the cake with real whipped cream. Make it today Wed and serve it Sat. Thank you for your help.

]]> By: CH http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-19227 CH Thu, 18 Mar 2010 06:44:04 +0000 http://www.browneyedbaker.com/?p=3371#comment-19227 hihi! what is half and half? hihi! what is half and half?

]]> By: Laura http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-15687 Laura Fri, 12 Feb 2010 18:28:07 +0000 http://www.browneyedbaker.com/?p=3371#comment-15687 Thank you so much! I tried making pastry cream before in a Boston Cream Pie for my boyfriend's family - but had one of those horror stories of scrambled eggs in the cream :-/ but thanks to this - I finally made it perfectly smooth and creamy. It was a lot easier than I thought! Thanks again! Thank you so much! I tried making pastry cream before in a Boston Cream Pie for my boyfriend’s family – but had one of those horror stories of scrambled eggs in the cream :-/ but thanks to this – I finally made it perfectly smooth and creamy. It was a lot easier than I thought! Thanks again!

]]> By: Pastry Student http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-14440 Pastry Student Sat, 09 Jan 2010 15:41:39 +0000 http://www.browneyedbaker.com/?p=3371#comment-14440 Michelle, the traditional pastry cream recipe uses whole milk, not half and half (half cream half milk). To answer Michael's question...do NOT use pectin or gelatin! Pectin will never thicken this as there is no acid which pectin requires. Gelatin is going to give you the wrong texture, especially if you use too much. Think of this as a pudding or custard. Also, I would recommend using a wooden spoon instead of a whisk here. A whisk will incorporate too much air. Michelle, the traditional pastry cream recipe uses whole milk, not half and half (half cream half milk). To answer Michael’s question…do NOT use pectin or gelatin! Pectin will never thicken this as there is no acid which pectin requires. Gelatin is going to give you the wrong texture, especially if you use too much. Think of this as a pudding or custard. Also, I would recommend using a wooden spoon instead of a whisk here. A whisk will incorporate too much air.

]]> By: Michelle http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-12200 Michelle Tue, 24 Nov 2009 19:55:42 +0000 http://www.browneyedbaker.com/?p=3371#comment-12200 Stan, Half and half is sold in the United States and has a consistency between heavy cream and whole milk, hence the “half and half”. If you are unable to find it where you live, you could substitute by using heavy cream for half of the quantity and whole milk for the other half. Stan,

Half and half is sold in the United States and has a consistency between heavy cream and whole milk, hence the “half and half”. If you are unable to find it where you live, you could substitute by using heavy cream for half of the quantity and whole milk for the other half.

]]> By: stan http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-12189 stan Tue, 24 Nov 2009 14:38:35 +0000 http://www.browneyedbaker.com/?p=3371#comment-12189 what if half-and-half?????:D -stan what if half-and-half?????:D

-stan

]]> By: Meesh http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-11050 Meesh Fri, 23 Oct 2009 00:44:03 +0000 http://www.browneyedbaker.com/?p=3371#comment-11050 Profiteroles, thats what I like to fill with pastry cream as well as Cannoli! Thanks and keep up the great work! Michelle Profiteroles, thats what I like to fill with pastry cream as well as Cannoli! Thanks and keep up the great work!

Michelle

]]> By: Michelle http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/comment-page-1/#comment-9330 Michelle Wed, 16 Sep 2009 17:15:27 +0000 http://www.browneyedbaker.com/?p=3371#comment-9330 So glad that you enjoyed this! I'm not sure how a slurry would work since I never really experience any lumps in the pastry cream; the straining is more to remove any bits of cooked cream that gets stuck to the sides or bottom of the pan. If you try the slurry definitely let me know how it turns out! So glad that you enjoyed this! I’m not sure how a slurry would work since I never really experience any lumps in the pastry cream; the straining is more to remove any bits of cooked cream that gets stuck to the sides or bottom of the pan. If you try the slurry definitely let me know how it turns out!

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