Re: pastry cream

Posted by Gerard on February 08, 1998 at 16:15:50:

In Reply to: pastry cream posted by Tim Livingston on February 08, 1998 at 12:17:59:

1 Gal milk to boil.

6 eggs
1 lb sugar beaten together first.
1 lb 2 oz CAKE flour mixed in to above batter.
As milk scalds mix 1 pint back into batter to loosen it or it'll never pour into the milk when it boils.

Let milk start to rise in pan, remove from flame and whip constantly whilst pouring
batter into it til its all incorporated, place back on fire and whip like the devil til it boils.
Once boiled pour onto a sheetpan and sprinkle top liberally with sugar to prevent a tough skin forming.
Place in front of cooling fan til cool then chill for an hour (the cream not you!)
Break down with paddle in machine and add at least 1/2 cup dark rum .

This recipe will not break down and turn watery and has much better stability than corn starch.
Good for eclairs, napoleons , tarts etc.

PS , you must have a proper french whip, not the average whisk.
If the bottom burns you either didn't keep the bottom clear with the whip or the pan is too thin...its usually the former not the latter.
Don't omit the sugar on top or the rum, they are both part of the recipe to get the taste right.

Gerard

Follow Ups: