dafrabbit's Profile
Pastry Cream Help!
Hrm. I didn't strain before chilling, but I did try to beat before using but by that time it was a bit too tough (almost jello like). I guess I was expecting to make something that's easier to pour into the tart crust or at least easier to spread. In addition, I was hoping that the cream would be liquid enough so that my fruit would press into the cream as opposed to sitting loosely on top?
Are you guys letting it come to room temp prior to beating and usage?
Thanks for the tip about Creme anglaise - it looks a little too fluid for a tart filling, though?
Pastry Cream Help!
Hi All, I decided to try and make a fruit tart for a little get together among friends last night. First time ever trying this out and I ended up following: http://www.joyofbaking.com/FruitTart.html.
The pastry cream turned out great while it was in the pot...until I got to the "cool and refrigerate" step. I didn't have an ice bath ready so I stuck it in the freezer for ~5mins before putting it into the fridge. When I took it out about 1.5hrs later to apply to the tart crust, the cream had become almost like a thick pudding - and chunky! Any ideas why this is the case or ways that I can improve? How do you guys make pastry cream?
Thanks!
Looking for Specific Pickled Hot Peppers...
Hi, I recently had an amazing falafel wrap in Providence (East Side Pockets) and really liked the pickled hot peppers that they put in it. They were chopped up, a yellow/green-ish color, sweet/sour/spicy, and very crisp and crunchy (unlike say, the whole yellow hot peppers that are usually found in salads). Does anyone know what these might be called and where I might find them? I bought a bottle of "Peppericini" and they were definitely not it....
