How to Win at Preparing Pastry Cream:
- When you add a half a cup of simmering cream to an egg yolk-cornstarch mixture, stir well to temper the yolk and don’t forget to scrape down the sides of the bowl!
- Pour your tempered yolk mixture back into simmering cream all at once, whisking vigorously. Bring the cream quickly back to a simmer, whisking constantly.
- Off heat, whisk in cold butter one piece at a time and for a smooth texture pass the cream through a fine-mesh strainer, using a rubber spatula to push the cream into a bowl beneath the strainer.
