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Adding alcohol to pastry cream

post #1 of 4
Thread Starter 

I am using Bo Friberg's pastry cream for my pastries. (one quarter recipe)  I want to add 1/4 c Cointreau to the recipe but I am not sure if I need to reduce the amount of milk before I add the Cointreau to my cream. Does anyone have any suggestions?

post #2 of 4

I make a banana pastry cream for banana pudding.  I just add the banana liqueur after cooking when I add butter and whisk it in.  The normal batch size I make is 8 cups of milk, and add 3/4 cup liqueur.

post #3 of 4

Not at all. Not at all.

Add it after you whisk in the butter when it's off the heat. That way you preserve the essence of the alcohol. Especially a top shelf liquor like Cointreau--you wouldn't want to cook it off.

post #4 of 4
Thread Starter 

Thank you both for your advice.  I let the cream cool for about two mins then added the alcohol. It was perfect. smile.gif

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