a covered bowl for up to 2 days PASTRY CREAM VARIATIONS MOUSSELINE: Soft butter or butter cream is added to the pastry cream once the pastry cream is chilled CRÈME DIPLOMATE: Butter and whipped cream are added to the pastry cream once it is chilled CRÈME LÉGÈRE: Whipped cream is added to the pastry cream once it is chilled FLAVORINGS: You can add different flavors such as chocolate, alcohol, coffee, nut paste, or caramel to pastry cream As a general rule (and there are variations and exceptions) we use the following guidelines at the French Pastry School for the amount of flavorings to use: Alcohol: 2–4% of total weight Hazelnut praline: 7–10% of total weight Coffee extract: 3–5% of total weight To make good pastry cream you have to allow the coagulation to happen gradually If it happens too quickly the eggs cannot trap any water, so it will be dry and chalky JACQUY’S TAKEAWAYS >> Do not use aluminum pans when working with eggs, as the metal will react with ... exceptions) we use the following guidelines at the French Pastry School for the amount of flavorings to use: Alcohol: 2–4% of total weight Hazelnut praline: 7–10% of total weight Coffee extract: 3–5% of total weight... cream is added to the pastry cream once it is chilled FLAVORINGS: You can add different flavors such as chocolate, alcohol, coffee, nut paste, or caramel to pastry cream As a general rule (and there are variations and... Coffee extract: 3–5% of total weight To make good pastry cream you have to allow the coagulation to happen gradually If it happens too quickly the eggs cannot trap any water, so it will be dry and