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Pastry Cream/Creme Patissiere

Name: Kristin Ferguson
E-Mail: mancina@earthlink.net

Comments

Every time I make pastry cream lately I get a grainy texture, almost like polenta granules in it. I never had this trouble when I made it in my Baking and Pastries class using a hotter stove. What could be the problem? I really don't think I'm overcooking it. Could it be the fact that I am using free-range eggs? (Long shot!)