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Re: Pastry Cream/Creme Patissiere

Name: michelle
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Comments

Can you tell if those granules are starch or egg? If it's egg, you may not be tempering them in slowly enough. You definitely don't want to cook pastry cream over high heat. Direct flame is ok, but keep it low, and stir it constantly. I use a whisk< but you also need a spoon to get it out of the corners. If your granules are starch, make sure you don't have any lumps in it before you add it to the boiling milk mixture. If you aren't already doing this, split up your measurement of sugar. Add the first half in with your milk/cream; mix the remaining in with your starch. It separates the starch.