An alternative way to make pastry cream

[Mona]

This is a great find! Francisco Migoya’s method for making pastry cream sounds really interesting. By cooking the cornstarch and eggs separately to specific temperatures before mixing them with boiling milk, it seems to create a creamier texture more quickly than the traditional method. It’s similar to how butter emulsification helps smooth out lemon curd, so it’s definitely worth trying out. Thanks for sharing the link and the details!

 

[Mona]

This is a great find! Francisco Migoya’s method for making pastry cream sounds really interesting. By cooking the cornstarch and eggs separately to specific temperatures before mixing them with boiling milk, it seems to create a creamier texture more quickly than the traditional method. It’s similar to how butter emulsification helps smooth out lemon curd, so it’s definitely worth trying out. Thanks for sharing the link and the details!