Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Monita is a Recipe Tester for Food52
The chinois will be fine
It will work, but frankly my fave tool for pastry cream forcing, or removing any tiny bits from a mass of creamy stuff (picture an errant sugar grain in a mass of butter cream which must pipe through a fine fine tip) is a hosiery sock, AKA "knee high". These can be had for very little money and are avail at drug stores, dollar stores etc. Stretch the sock over a narrowish vessel- a pitcher, a large yogurt tub even, the elastic at the top of the sock will hold it in place, and load it full of cream. Remove the elastic from the vessel and hold the (now full of cream) sock in one hand, and the elastic part of the sock in the other. Make a sort of a grip around the top of the cream filled sock with your hand, and pull the sock through this grip OVER A BOWL. The cream will come out the mesh of the hosiery, the bits of sugar or overcooked egg will stay behind, leaving you with a very smooth mass of cream, icing, etc. I do understand that if you lack a sieve, you may also lack a hosiery sock, but maybe making pastry cream will be your new favorite thing to do, and you will stock up on cream and eggs and knee highs and be the pastry cream king of your community.
Cynthia is a trusted source on Bread/Baking.
However, the next time you're in Ross or TJ Maxx, pick a sieve. You'll use it for everything from sifting dry ingredients, to sifting powdered sugar over a dessert, to straining a stock, to ....sieving pastry cream!
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a slice in the morning = vegetables for breakfast. (Kinda?)
3 Carrot Cakes to Make for Some-Bunny You Love
Carnitas, Meet Instant Pot
The Greatest Hits
Olive Oil Cake & a Lemon Poppy Seed Muffin
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.