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pastry cream

post #1 of 4
Thread Starter 
I would ask how many ways to thicken the pastry cream in the oven or hearth of the kitchen? And why thicken the pastry cream to any materials?
Also, could somebody tell me what from the sugar molecule contributes and why candy syrups? What materials can be put in the syrup for candy not sweet and why not candy syrup with these?
post #2 of 4
????? ?????? ?????? I dare you to show this question to your teachers.
post #3 of 4
I think they used an online translating tool and it didn't translate from their language into English very well.
post #4 of 4
I must admit this question did make me laugh... especially with the previous replies! Let me try, but I'm not sure how close I'll get to the answer you want!

There are many ways to thicken pastry creams (in the oven? I assume you mean with heat?) any hydrocolloid will do it effortlessly, I like to use an Green Algie Extract called carageenan, but cornstarch will work just fine.
There are many reasons to thicken it- but the obvious one being stability of the foam for baking.

The sugar molecule? What it contributes? Hmmm... Now there's a vague question...To what? To the cream? It brings in oxygen, it binds (sometimes interferes depending on molecule size) to the naked fats that form the foam, and will bind to the thickener used to help seperate the molecules (again depending on grain size).

Candy syrups? I had to google this to figure out what the heck you're talking about (and I'm still not sure). Perhaps you could make your question a little clearer?
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