Timeline for Blending pastry cream right after cooking: does it change final consistency?
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 3, 2020 at 20:49 | comment | added | Fimpellizzeri | I wasn't using chips, but I did not let the pastry cream sit on the chocolate for long. May try this next time, kind of ganache-style 'wait and stir', right? | |
| Nov 3, 2020 at 20:16 | comment | added | kitukwfyer | @Fimpellizieri Two things I can suggest about the chocolate: 1) just let the hot stuff sit on the chocolate for a few minutes for better melting, and 2) avoid any baking chips or for melting. In my experience they never melt as well as regular baking bar chocolate. Live and learn! And have ice cream with very nice white chocolate sauce. Or really fantastic coffee creamer this time. :) | |
| Nov 3, 2020 at 17:35 | comment | added | csk | Would whipping with a hand mixer have the same effect? | |
| Nov 3, 2020 at 17:12 | comment | added | Fimpellizzeri | I've added recipe ingredients to the opening post. | |
| Nov 3, 2020 at 17:08 | vote | accept | Fimpellizzeri | ||
| Nov 3, 2020 at 17:08 | comment | added | Fimpellizzeri | Sad that this is the case, but good that I learned something I guess. I have in the past used the immersion blender 'just' to smooth pastry cream, oblivious to the fact that I was drastically changing the final texture. I thought the chocolate would have melted, because the cream was still very hot from the cooking, much hotter than the temperature at which chocolate melts. I guess lower quality chocolate, with vegetable shortening :(, melts poorly? Either way, thanks the answer! | |
| Nov 3, 2020 at 16:44 | history | answered | kitukwfyer | CC BY-SA 4.0 |