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Pastry Cream

    Posted By: Emerily
Wednesday, 20 September 2000, at 7:35 p.m.

What a great website, contrary to a recently posted barb! Answer me this question which has bugged me for years--why is my pastry cream, made with the Joy of Cooking recipe called "creme patissiere"--a rich, eggy custard, always lumpy and not like the smooth texture one would get from instant pudding. I whisk the heck out of it while it's being assembled so the flour gets incorporated, but it looks so clotted when it comes time to fill my puff pastry that I want to gag and I can taste the lumps when I eat the finished product. I might as well use tapioca! Thank you!

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  • Pastry Cream
    Emerily -- Wednesday, 20 September 2000, at 7:35 p.m.

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