http://europeantarts.com/2012/08/05/pastry-cream/ By Helen Fletcher Sat, 27 May 2017 16:28:02 +0000 hourly 1 http://europeantarts.com/2012/08/05/pastry-cream/#comment-74 Sun, 24 Jul 2016 00:17:59 +0000 http://helenf.kmurraycreative.com/?p=251#comment-74 Hi Lauren: I have never used this i baking but it should be fine if you omit the whipped cream.

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-73 Sat, 23 Jul 2016 22:19:42 +0000 http://helenf.kmurraycreative.com/?p=251#comment-73 Hi, can I use this in a danish pastry (without the whipped cream) and bake or do I need another recipe?

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-70 Mon, 29 Feb 2016 10:04:30 +0000 http://helenf.kmurraycreative.com/?p=251#comment-70 Five days is the most I would keep this refrigerated. As to thawing, since it has to be kept refrigerated, put it in the refrigerator a day before you want to use it.

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-69 Mon, 29 Feb 2016 08:09:31 +0000 http://helenf.kmurraycreative.com/?p=251#comment-69 How long can this be kept in fridge? Since you mentioned it could be frozen, how long and what process to thaw it, in fridge or counter and reship?

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-68 Sun, 31 Jan 2016 16:53:06 +0000 http://helenf.kmurraycreative.com/?p=251#comment-68 Add 3 ounces of melted semisweet chocolate to the pastry cream at the end with the vanilla.

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-67 Sun, 31 Jan 2016 16:27:48 +0000 http://helenf.kmurraycreative.com/?p=251#comment-67 How would I make a chocolate pastry cream with you recip?
Thank you,
Vickie

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-63 Sat, 22 Aug 2015 14:58:10 +0000 http://helenf.kmurraycreative.com/?p=251#comment-63 My suggestion is to go on the internet. There is a ton of macaron recipes where you might find a filling. Also, I did a quick search for “how to use excess egg yolks” and this was interesting :http://www.fortysomething.ca/2010/04/recipes_to_use_up_extra_egg_yo.php

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-62 Sat, 22 Aug 2015 06:26:04 +0000 http://helenf.kmurraycreative.com/?p=251#comment-62 Thanks for the very prompt reply! Do you have any other suggestions for macaron fillings that I can make? I’m specifically trying to find something that can use up the egg yolks. Many thanks! :)

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-61 Fri, 21 Aug 2015 08:55:09 +0000 http://helenf.kmurraycreative.com/?p=251#comment-61 Varying the sugar is not a problem, but I wouldn’t use this as a filling for macarons as it should be kept refrigerated. It is also too moist a filling for macaron.

]]> http://europeantarts.com/2012/08/05/pastry-cream/#comment-60 Fri, 21 Aug 2015 08:53:31 +0000 http://helenf.kmurraycreative.com/?p=251#comment-60 Varying the sugar is not a problem, but I wouldn’t use this as a filling for macarons as the pastry cream should be kept refrigerated. It is also too moist a filling for macaron.

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