The Art of French Pastry

On my first try, I poured
the tempered egg mixture
back into the pot but didn’t
begin whisking quickly
enough and the milk and
egg mixture seized.
Because I hadn’t given the
eggs a chance to coagulate
slowly, my first pastry
cream was on the dry side,
like dry scrambled eggs. I
was faster on the second
try, but whisking such a big