The Pleasures of Pastry Cream

One of the main pleasures of pastry cream, at least to me, is that it’s not actually as rich as it seems. It’s mostly milk thickened with a few egg yolks and lots of corn starch, which is what’s primarily responsible for it’s thick, though not overly heavy, mouthfeel. A nice change of pace from the rich icings and fillings we’ve been working with lately.

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