Question on pastry cream
I've recently made a batch of pastry cream that thickened to a pudding-like consistency once it was chilled. I then folded in some whipped cream and piped them into cream puffs.
After chilling the cream puffs, I had to let them sit out for about an hour at a barbeque by the beach and noticed the filling got pretty runny by the time everyone started eating them.
Is there any way to keep my pastry cream nice and thick if keeping the cream puffs refrigerated until just before serving is not an option?
@jarona Yeah, I think it's the whipped cream too but I kinda like it lightened; find pastry cream's a little too thick and rich in cream puffs by itself. Thanks for the suggestion though.
@chowser That's a great idea! That would definitely work if I had a small batch of cream puffs to fill. Thanks!
@chefj That is just genius! I don't know why that never occured to me since I stablize whipped cream all the time for frosting. Thanks!