yolk amylase enzyme and to extract starch
from its granules, and to improve the flavor,
the thickened cream is scraped into a bowl
and allowed to cool with minimal stirring
(stirring breaks the developing starch network
and thins it out). Once cool, pastry cream is
sometimes enriched with cream or butter, or
lightened with foamed egg whites, or
simultaneously enriched and lightened with
whipped cream.
The First Recipe for Pastry Cream
Pastry cream has been a standard
professional preparation for more than
three centuries.The Manner of Making Cresme de
Pâstissier
Take for example a chopine [3 cups/750
ml] of good milk.... Put the milk in a pot
on the fire: you must also have four eggs,
and while the milk heats up, break two