Hi, how long would you say this could last in the fridge/freezer? Also, if I wanted to make this for your donuts recipe and use it as the filling, would I need the whole recipe or would you recommend to half it? Thank you for your time
how would you describe flavour in comparison to your typical smbc that you've also said you always use? is pastry cream richer and you mostly use it for cake fillings but coat with smbc?
Pastry cream is a cooked custard and so its used for filling a wide variety of pastries- including cakes. It's incredibly creamy but lacks the structure that swiss buttercream has- which is a frosting that could also be used as a filling, if that's your jam. Not mine though- I prefer a cake with a light layer of swiss buttercream, most for structural integrity and ease of decorating with while the cake is filling with creamier things. Swiss buttercream, IMO is far too buttery and overwhelming to be the only filling in a cake. There is german buttercream which is a pastry cream based buttercream which allows you to infused frostings with even more flavor. But pastry cream as is isn't mean to decorate a cake with in the way swiss buttercream is!
For this batch size I'll usually add anywhere from 150-200 grams of white chocolate. Pour the warm pastry cream over the white chocolate and let it sit for a few minutes to let it soften a bit before immersion blending!
Hi, how long would you say this could last in the fridge/freezer? Also, if I wanted to make this for your donuts recipe and use it as the filling, would I need the whole recipe or would you recommend to half it? Thank you for your time
how would you describe flavour in comparison to your typical smbc that you've also said you always use? is pastry cream richer and you mostly use it for cake fillings but coat with smbc?
Pastry cream is a cooked custard and so its used for filling a wide variety of pastries- including cakes. It's incredibly creamy but lacks the structure that swiss buttercream has- which is a frosting that could also be used as a filling, if that's your jam. Not mine though- I prefer a cake with a light layer of swiss buttercream, most for structural integrity and ease of decorating with while the cake is filling with creamier things. Swiss buttercream, IMO is far too buttery and overwhelming to be the only filling in a cake. There is german buttercream which is a pastry cream based buttercream which allows you to infused frostings with even more flavor. But pastry cream as is isn't mean to decorate a cake with in the way swiss buttercream is!
Hi! Have you ever added white chocolate to this recipe? 💕
I have!
For this batch size I'll usually add anywhere from 150-200 grams of white chocolate. Pour the warm pastry cream over the white chocolate and let it sit for a few minutes to let it soften a bit before immersion blending!
Thank you I really appreciate it!