Pastry Cream- Do we want the pastry cream reach simmer stage or stop prior to that? If it turns out too dense can it be lightened up by folding in wh

Question

Do we want the pastry cream reach simmer stage or stop prior to that? If it turns out too dense can it be lightened up by folding in  whipped cream after it’s cooled? What about a ginger snap crust?

Happygoin · Answer

Follow the recipe and you should be fine.  It sounds delish!  Let us know how it turns out.

Lisa P. · Answer

Thank you! I bought extra pumpkin just in case. 1/2 cup of corn starch seems really excessive, but I’ve never added pumpkin purée my pastry cream before

Happygoin · Answer

I have not.  I’ve made pastry cream though many, many times though.  The recipe sounds delish!

Lisa P. · Answer

Thank you. Have you made this recipe?

Happygoin · Answer

In order for the pastry cream to thicken properly, it should be brought just to the boil. It must be whisked constantly, so that the eggs in it don’t curdle. In fact, it’s put through the strainer to insure any bits of cooked egg are removed.

Yes, I have several recipes that call for pastry cream to be lightened with whipped cream.

Pastry Cream- Do we want the pastry cream reach simmer stage or stop prior to that? If it turns out too dense can it be lightened up by folding in wh

5 Comments

Popular on Food52