Pastry cream (Crème Pâtissière) is perhaps the most essential cream in pastry making and one of the first preparations a pastry chef learns to make. It is used in a wide variety of desserts and pastry creations in many different ways. Its recipe is simple, with variations depending on the desired consistency, sweetness, and smoothness. It is an extremely versatile cream with countless applications, rightly considered one of the cornerstones of pastry making. Depending on its intended use, pastry cream can be divided into the following categories: Pastry cream is a highly sensitive preparation from a microbiological standpoint. It therefore provides an ideal environment for bacterial growth, particularly during the summer months. To […]