Pastry cream is an essential component in many desserts. It’s a rich and creamy custard-like filling that is used in pies, éclairs, tarts, and other baked goods. While pastry cream can be made ahead of time, there is always a chance of it becoming too thin or watery. Fortunately, there are several ways to thicken pastry cream, and we’re going to discuss some of them in this article.

1. Cornstarch

Cornstarch is a common thickener for pastry cream. It is a fine powder that can be added to the cream before it’s heated. To thicken pastry cream using cornstarch, mix it with sugar until well combined. In a separate bowl, whisk egg yolks together. Combine the egg yolks with the cornstarch and sugar mixture until it forms a thick paste. Now, heat the cream in a saucepan over medium heat, stirring it constantly to prevent it from burning. Once the cream has heated up, pour a small amount of it into the egg yolk mixture, whisking continuously to prevent the eggs from curdling. Continue adding the cream in small amounts until both mixtures are combined thoroughly. Return the mixture back into the saucepan and continue to heat and stir until it starts to thicken. Once thickened, remove from heat and let it cool before using.

2. Flour

Flour is another option for thickening pastry cream. It has a more subtle flavor than cornstarch and adds a smooth texture to the cream. To use flour as a thickener for pastry cream, dissolve the flour in some water to form a smooth paste. Add the sugar and egg yolks and whisk until well combined. Heat up the cream in a separate saucepan and add the flour mixture to the cream once it starts to simmer. Whisk continuously until the cream thickens and then remove from heat.

3. Gelatin

Gelatin is another thickening agent that can be used in pastry cream. It’s a protein derived from animal collagen that, when mixed with liquids, creates a thick, jelly-like consistency. To thicken pastry cream using gelatin, add it to a small amount of cold water to soften it. Once the gelatin has softened, heat it up over low heat until it liquefies. Add the liquefied gelatin to the hot pastry cream, whisking continuously.

4. Mix all the thickeners

One final method to thicken pastry cream is to combine all the above-mentioned thickeners in small quantities. It creates a more thick and luxurious consistency, perfect to add to cakes and pies. Mix the cornstarch, flour, and gelatin with egg yolks and sugar, and whisk them until they form a smooth paste. Once the cream has heated up, add the mixture to it slowly while stirring. Continue heating and stirring until the cream thickens and coats the back of a spoon.

In conclusion, pastry cream is a versatile ingredient that every baker should know how to make. While it can be frustrating if it’s too thin, there are several ways to thicken it up. Cornstarch, flour, gelatin, and using all the thickeners at once are all effective methods to create a thick, creamy pastry cream. By following these tips, you’ll be able to create the perfect pastry cream every time.

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