Pastry is a versatile and delicious filling that is used in a variety of desserts, including cakes, pies, eclairs, and tarts. Its smooth and creamy texture adds a luscious element to any dessert. However, there may be instances when your cream turns out too thin or runny. In those cases, you might wonder how to thicken it up. Well, worry not! This article will guide you through various methods to thicken your pastry cream and ensure a perfect consistency every time.

1. Cornstarch: One of the most commonly used thickeners for pastry cream is cornstarch. Begin by preparing your pastry cream as usual and then, in a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold milk or water until it forms a smooth paste. Add this paste to your pastry cream and cook over medium heat, stirring constantly until it thickens up. Make sure to cook it for at least 2-3 minutes to remove any raw taste of cornstarch.

2. Flour: Another alternative thickener is all-purpose flour. Mix 2 tablespoons of flour with an equal amount of cold milk or water to create a slurry. Add this slurry to your pastry cream and cook it over medium heat, stirring continuously until it thickens. Remember to cook it for a few minutes to eliminate the floury taste.

3. Egg Yolks: Egg yolks are a natural thickener due to their high fat content and emulsifying abilities. If your pastry cream is too thin, you can add additional egg yolks to thicken it. Separate a few extra egg yolks and whisk them in a separate bowl. Temper these yolks by gradually adding a small amount of the hot pastry cream, while continuously whisking, to bring them up to temperature scrambling. Then, slowly pour the tempered yolks back into the main pastry cream mixture, stirring constantly. Cook the mixture over medium heat stirring continuously until it thickens.

4. Gelatin: Gelatin is another option to thicken your pastry cream. Bloom 1-2 teaspoons of powdered gelatin in cold water or milk for about 5 minutes until it becomes soft and spongy. Then, heat it in the microwave for a few seconds or melt it on the stovetop until it turns into a liquid. Add this liquid gelatin to your pastry cream, stirring well until fully incorporated. The gelatin will set as it cools, resulting in a thicker consistency.

5. Custard Powder: If you’re in a rush and need to thicken your pastry cream quickly, consider using vanilla custard powder. Simply add a few tablespoons of custard powder to your prepared pastry cream and whisk it until the powder dissolves completely. Allow the mixture to set for a few minutes, and you will notice that it thickens up nicely.

No matter which method you choose, it’s important to cool your pastry cream in the refrigerator for a few hours or overnight. This will allow the thickening agent to fully set and the flavors to develop. Remember to cover the bowl with plastic wrap, placing the wrap directly on the surface of the cream, to prevent a skin from forming.

Thickening pastry cream doesn’t have to be a daunting task. By utilizing these methods, you can easily achieve the desired consistency for your desserts. Experiment with different techniques to find the one that suits your preference best. Now, you can confidently create irresistible desserts with perfect, thick pastry cream. Enjoy!

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