Help!! How to save a runny pastry cream?
I’m making the filling for my Mille crepe cake, following a recipe that calls for pastry cream folded into whipped cream. However, my chilled pastry cream wasn’t very thick, and it somehow turned into a fluid after I added a few dollops of whipped cream in. Despite the soupy consistency, it still tastes absolutely amazing. My only concern is, how can I thicken this chilled cream mixture so that I would be able to spread it in between layers of crepes. (Plz give me a foolproof solution, thank you so much for your help!!!)
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