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Whole eggs on creme patissier? Recommend me a baking book.

post #1 of 2
Thread Starter 

Hello Chefs,

 

I've been getting a little bit more serious into baking this month and I'm testing all sort of recipes in order to improve my baking skills. I've used two books as a guide.

 

"Patisserie Second Edition" by L.J Hanneman, I'd say this is a more "classical" book that teaches many good baking foundations and focus more on techniques and recipes over ingredients.

 

and

 

"Professional Baking Fourth Edition" by Wayne Gisslen. This one is great, I love the fermented goods recipes and it has a good amount of informations over equipments and ingredients alike.

 

First of all, I would like to ask the professionals opinion on Wayne G. créme pâtissier. The recipes is as follows:

 

Milk 2 lb (1 qt) 1 L 100
Sugar 4 oz 125 g 12.5
Egg yolks 2.5 oz (4 yolks) 75 g (4 yolks) 8
Whole eggs 3.5 oz (2 eggs) 110 g (2 eggs) 11
Cornstarch 2.5 oz 75 g 8
Sugar 4 oz 125 g 12.5
Butter 2 oz 60 g 6
Vanilla extract 0.5 oz (1 tbsp) 15 mL 1.5

 

I'm really afriad of trying it because of the whole eggs....wouldn't the whites give the creme patissier that "albumine" flavour? I also suspect that the texture would be kind of gelatinous. Is it a normal procedure to use whole eggs on pastry cream?

 

 

That being said, I would also like to get some baking books recommendation, specially books used by industry professionals.

 

 

and FYI this is the pastry cream recipe I've been using:

1 Liter milk
8 oz (240g) sugar
8 egg yolks
4 oz (1 20 g) flour
Vanilla

 

I got this one from a french book and from Patiserie Second Edition.

post #2 of 2

Hi SonecaC, Since no one else has replied to you yet, I'll throw in my two cents.

 

The recipe you use is similar to the ones I've used:

 

Napoleon Cream
1/2  c cornstarch
1/2  c flour
4 1/2 c whole milk
 1 1/3 c sugar
8 egg yolks
2-3 Tbs vanilla extract  This one is more firm when chilled, which allows the Napoleons to cut easier.

 

Eclair Cream
4 c whole milk
8 egg yolks
1 c sugar
1/2 c corn starch
4 tsp vanilla extract   This one has a creamier texture prefer for fillings.

 

I've tried many recipes out of Gisselin's books, and haven't been totally happy with any of them, but that's just me.

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