I prepared some pastry cream to use as pie filling. Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped white chocolate. As I tried to fold the chocolate onto the pastry cream, it would not melt properly, and pieces of it would remain in the cream even while I mixed. I think next time I'll try and pre-melt the chocolate, at least partially, before incorporating.
Either way, and this was not part of the recipe, I decided to use the immersion blender to smooth out the cream and incorporate the stubborn white chocolate bits. It worked for incorporating the chocolate, but I fear it may have worked too well for smoothing out the cream, and it became fairly liquid as it was blended. It did become a little firmer as it cooled (to be expected, if only from the chocolate), but not enough so to be a satisfying pie filling.
Does blending hot pastry cream, after it's gelled, alter its final consistency?
Or is the result of my 'not firm enough' cream due to ratios in the recipe?
For record, the ingredients used were (converted from ounces):
227g Light brown sugar
142g Egg yolk
794g Whole milk
125g White chocolate
9g Vanilla essence
57g Malted milk powder
Trace amounts of salt, cinnamon and nutmeg.