Hi chefs! Yesterday i made choux and i filled them with amaretto pastry cream lightened with wipped cream. It was nice. But there is a problem. Whenever i make lightened pastry cream it turns out grainy after it has been stored in the refrigerator for some hours. The same happened when i made a tart with lightened pastry cream and strawberries. The next day it was full of grains. However i never have problem with simple pastry cream. Thanks a lot!
grains in lightened pastry cream
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soft or medium peaks shouldn't be near over-whipping the cream into butter. I don't remember working with temp when folding whipped c. into pastry c., just waiting for the pastry c. to come down to room temp. At that temp it looks like you are near the butter melting point (look here http://hypertextbook.com/facts/2003/JessicaCheung.shtml) . So I would suggest trying it a bit cooler, but other than that I'm out of suggestions.