creme patissiere too solid

creme patissiere too solid - Brown Rocky Mountain Under Blue Sky

I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Direction as classic. Beat yolks with vanilla seeds and sugar, add starch. Meanwhile warm the milk and the vanilla bean and just before boiling add a part of it to the yolk mixture and stir; add more and then move everything back to the heat and stir until thick. Cool down in an ice bain marie. Let it sit at room temp with either film on the surface or a sprinkle of granulated sugar.

After less than an hour at room temp, I notice that the product is no longer creamy, became too solid and took the shape of the container. Far away from a cream. Can it be due to the lack of fat in the milk, it being UHT or too much time on the heat?

eggsmilkcreampastrycustard


Best Answer

The starch was superfluous. Traditional creme patisserie is made without it. Some people do make custards which combine starch and yolks, but they are actually more difficult to work with. Also, from your ratios, the starch alone (without the yolks) would suffice to make the shape-holding pudding you described.

You can repeat the whole cream without any starch, and as long as you use the right temperatures, it will give you a nice pastry cream. The UHT and the milkfat content are not a problem, you can do this with anything from pure water to conditor cream, and while you will get a large difference in texture between these two extremes, it will be a difference in "butteriness", you won't get a firm result.



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Quick Answer about "creme patissiere too solid"

If it is too thick, using a fork, try whisking it together. If it doesn't work, heat some heavy crème (at least 2% fat) and gradually add into the mix, while whisking it together. If the measurements are incorrect, you will have to redo it again.

How do you fix hard pastry cream?

Fixing It. If your pastry cream is thick and pasty but still spreadable, it's just slightly past the normal proportions of starch. You can usually make it usable by whipping it for a few seconds in a stand mixer or food processor, which will soften and aerate it enough to use.

Why is my pastry cream hard?

SARAH SAYS: When combining egg yolks and sugar, make sure that you mix together immediately, otherwise the yolks will quickly dry out from the undissolved sugar, called "burning". This will leave you with hard bits in the finished recipe i.e., cr\xe8me anglaise, pastry cream, lemon curd, etc.

Can you overcook creme patissiere?

The first batch had a floury taste, which is a good sign that it had not been cooked quite enough and so will be too thin. For the second batch the mixture being boiled for a minute can cause the mixture to overcook. In this case the mixture can turn slightly grainy and may become runny again.

What happens if you overcook pastry cream?

Pastry cream is ruined if you overcook the eggs. How do you determine its doneness? Pastry cream is an anomaly among custards. Although overheating a typical custard can lead to curdling, it's vital to bring pastry cream almost to a boil.


Pastry cream Diplomat How to Make // Pastry cream for Cake



More answers regarding creme patissiere too solid

Answer 2

Your recipe is fine, definitely in line with many Italian recipes for crema pasticciera, but is on the higher end of the starch quantity range I would recommend.

To salvage this batch you can:

  • Mix it with some whipped cream (1:2 ratio of whipped cream to pastry cream). This will make much lighter
  • Mix it in equal parts with a chocolate ganache. This makes for a great tart filling.

For your next batches you can:

  • Reduce the starch level. You don't need to take it all away, 10-15 per 250ml should be the ballpark for a smoother cream.
  • Instead of using all cornstarch, make it half cornstarch and half rice starch.
  • Avoid using flour instead of starches, as it would make it gummy
  • Feel free to increase the number of yolks to make it richer without being denser
  • If the cream needs to be cooked again after (for example you'll be using it as filling for something that will go in the oven), do not increase the yolks (the fat and protein acts as a vapour barrier), and use potato starch as the only starch

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