King Arthur and Ricardo Cuisine both used a mixture of flour and cornstarch. Generally, a proportion of 1/4 cup cornstarch to 2 cups of milk and 4-6 yolks seemed to be the sweet spot. flour: Serious Eats notes that flour can impart a heavier texture and more floury taste, so I did lean on recipes that used cornstarch as a thickener. I would echo this as the top 3 recipes all used between 4-6 yolks per 2 cups of milk.) ( Serious Eats notes that the optimal number of egg yolks per recipe is around 4 yolks to 2 cups of milk or up to 6 yolks for an eggier flavor. However, if you want a thicker, richer, more flavorful pastry cream, an egg yolk-only cream is the way to go. To me, the benefit of using whole eggs in pastry cream is mainly convenience–no need to separate the yolks. Tartine also had a looser, paler cream, but this was also due in large part to the whipped cream that was folded in. King Arthur yielded a notably looser, paler and more watery cream than the rest–the addition of the egg white adds more moisture without any richness. egg yolks: Only 2 out of the 9 recipes used whole eggs (King Arthur and Tartine) one recipe used both a whole egg and yolks (Ricardo) and the rest used egg yolks. Ultimately, my findings from testing 9 different recipes echoes Kristina’s findings, so I’ll recap a few main factors below: Pastry cream factors (Skim milk was too bland and loose, half and half was too firm and buttery and heavy cream separated.) With this in mind, I mainly chose recipes that used whole milk–just one recipe used a mix of 2% milk and cream (Ricardo Cuisine). My recipe selections were greatly influenced by this pastry cream article by Serious Eats.Īs an example, Kristina notes that she tried pastry creams made with skim milk, half and half and heavy cream and found whole milk to be superior. I do truly believe most of these recipes are delicious and worth making! Factors And please always take the results with a grain of salt as any results could be my own baker error rather than the fault of the recipe. Although my favorites did match the top-rated recipes, I also really liked a few that didn’t match the crowd favorites. Imperial Sugar is non-GMO verified, allergen free and gluten-free!įor more sweet inspiration, you can visit Imperial Sugar to find more than 4,000 expert-tested recipes, free downloadable vintage cookbooks, sugar scrubs and bath products at the Sugar Spa, and lots of helpful guides on their blog. You can also check out their Pinterest, You Tube, Instagram for even more recipe inspiration! ResultsĪs always, I always recommend reading through the entire blog post to understand the profile of each recipe and decide which sounds best to you. PARTNER NOTE: I’m delighted to be partnering with Imperial Sugar on this bake off as I’ve consistently used their consistent, high-quality pure cane sugar products throughout my bake offs. Nielsen-Massey vanilla extract – in this bake off, I standardized all pastry creams on extract rather than using vanilla beans.
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