how to whisk egg whites

this makes awesome reading:

How to Whisk Egg Whites

:) especially the last part.

pastry cream II: going bananas

notes

• decreased amount of milk used from 1 1/2 to 1 1/4 cups
• reduced the amount of cornstarch used, and increased flour used; 3 tbsps flour, 1 tbsp cornstarch
• works well with pureed bananas. :)
• amount of eggs were fine, actually.
• added 1 tsp of vanilla to taste

in future

• …try more flavours,
• and the cornstarch:flour ratio must test also!

pastry cream I

notes

• add milk, while cream is still warm, to lighten it if it becomes too thick
• use cow’s milk instead of formula milk?
• increase amount of milk used to 1 1/2 to 1 3/4 cups
• seems to be slightly too starchy due to the amount of corn starch added (2 1/2 tbsp)

in future

• consider using less eggs per batch, 2 instead of 3
• try not using corn starch? or use less of it, about 1 tablespoon should do
• lighten pastry cream with whipped heavy cream

cream and friends

pastry cream (rather like a custard) has to be flavoured with pairings that are strong in flavour (chocolate, coffee?) and/or heavy in volume (fruits), or use a flavour that enhances the original custardly taste (ie. liquour)

adding a bit of whipped cream made from heavy cream should lighten the pastry cream and make it less voluminous.

consequently, lighter creams go well with softer flavours, often more tangy, light, and refreshing (citrus, tea, herbs/flowers)

perhaps,

the weight (physical and taste) of the flavouring has to match that of the cream base