Loading…
16
Took me 2 weeks to fix my pastry cream splitting
I kept having my pastry cream break on me every single service. Turned out I was adding the butter while it was still too hot, about 175 degrees, and I never checked the temp with a probe. Two weeks of wasted batches and angry tickets before a coworker walked by and asked if I was in a hurry. Now I cool it to 140 before emulsifying and it holds perfectly. Anyone else have a basic step that secretly ruined their prep for way too long?
1 comments
Log in to join the discussion
Log In1 Comment
reed.ray1mo ago
Been there with stuff like that, two weeks of beating your head against a wall over one dumb step. At least now you've got it locked in and it'll never bite you again.
2