Pastry Cream. What I remember most about making pastry cream in culinary school was being totally stressed out by it - and everyone else being stressed about it too. I know that we made it, and that it tasted phenomenal, but somehow the stress turned into some sort of fear that it wouldn't turn out if I made it at home. That it would take forever, or curdle, or burn, or do something strange that I would never recover from. Something like that. But you know what? It was, well, easy! The milk came to a simmer just fine, the eggs were tempered just fine, and then it only took about 5 minutes for the mixture to thicken and turn to a nice, thick, smooth custard. Half was saved as vanilla to make a Boston Cream Pie for Welcome to Woodlands, and the other half was mixed with some chocolate to make a Triple Chocolate Cream Cake for our friend Lincoln's birthday. And oh, the taste, the mouth-feel, the fresh vanilla bean smell. Won-Der-Ful.
Monday, January 12, 2009
What was I so afraid of?!
Pastry Cream. What I remember most about making pastry cream in culinary school was being totally stressed out by it - and everyone else being stressed about it too. I know that we made it, and that it tasted phenomenal, but somehow the stress turned into some sort of fear that it wouldn't turn out if I made it at home. That it would take forever, or curdle, or burn, or do something strange that I would never recover from. Something like that. But you know what? It was, well, easy! The milk came to a simmer just fine, the eggs were tempered just fine, and then it only took about 5 minutes for the mixture to thicken and turn to a nice, thick, smooth custard. Half was saved as vanilla to make a Boston Cream Pie for Welcome to Woodlands, and the other half was mixed with some chocolate to make a Triple Chocolate Cream Cake for our friend Lincoln's birthday. And oh, the taste, the mouth-feel, the fresh vanilla bean smell. Won-Der-Ful.
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