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Category: Firmer, More Structural

Joe’s Standard Pastry Cream

This is the pastry cream you want for things like Napoleons, layer cake filling, or other applications where the pastry cream must stand up on its own and not run. You can make this a variety of ways depending on how rich and/or sweet you like it. You can make it with all milk, 50% […]

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Posted on 04/16/0805/10/14Categories Firmer, More Structural, Pastry Components, Pastry Cream, Pastry Cream25 Comments
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