Hello - I've used a pastry cream recipe for years that contains only whole eggs and no yolks. While looking through some cookbooks of late, noticed many recipes that use only yolks? Can someone help me understand what the difference would be? I primarily use the cream to fill cream puffs. Thank you.
Help with pastry cream recipe
Gear mentioned in this thread:
Hello skatz85 and thank you for your response. Would you be willing to share your formula using just the yolks? We were taught the following recipe in all of my pastry classes at The CIA several years ago:
Milk 16 oz
Sugar 4 oz
Whole eggs 3 ea
Cornstarch 1.5 oz
Butter 1.5 oz
Vanilla bean 1/2 ea
We boiled most of the milk, salt and 1/2 the sugar. Combined the remaining sugar and milk, along with the starch and added the whole eggs to that slurry. Liaisoned part of the hot milk mixture into the starch mixture and returned all to the pan and continued cooking as you would probably be familiar with.
Hello Jellly and thank you for your response - makes perfect sense. I'll give it a shot!