On food and cooking the science and lore of the kitchen ( PDFDrive ) 198

yolk amylase enzyme and to extract starch from its granules, and to improve the flavor, the thickened cream is scraped into a bowl and allowed to cool with minimal stirring (stirring breaks the developing starch network and thins it out) Once cool, pastry cream is sometimes enriched with cream or butter, or lightened with foamed egg whites, or simultaneously enriched and lightened with whipped cream The First Recipe for Pastry Cream Pastry cream has been a standard professional preparation for more than three centuries The Manner of Making Cresme de Pâstissier Take for example a chopine [3 cups/750 ml] of good milk… Put the milk in a pot on the fire: you must also have four eggs, and while the milk heats up, break two eggs, and mix the white and yolk with about a half litron [7 oz/185 gm] flour, as if for making porridge, and a little milk And when the flour is well diluted so that it has no more lumps, you throw in the other two eggs to mix them well with this preparation And when the milk begins to boil you pour in little by little this mix of eggs and flour and milk, and boil together on a low flame that is clear and without smoke; stir with a spoon as you would a porridge You must also add salt at your discretion as it cooks, and a quarteron [a quarterpound/125 gm] good fresh butter This cream should be cooked for 20 to 25 minutes, then pour it into a bowl and set aside this preparation, which pastry cooks call cream and use in many baked goods Le Põtis sier franỗois, ca 1690 A traditional French variant on pastry cream is the bouillie (literally boiled; the ... has no more lumps, you throw in the other two eggs to mix them well with this preparation And when the milk begins to boil you pour in little by little this mix of eggs and flour and milk, and boil together on a low...eggs, and mix the white and yolk with about a half litron [7 oz/185 gm] flour, as if for making porridge, and a little milk And when the flour is well diluted so that it... 25 minutes, then pour it into a bowl and set aside this preparation, which pastry cooks call cream and use in many baked goods Le Põtis sier franỗois, ca 1690 A traditional French variant on pastry