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5
out of 5
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October 8, 2009
By RobertRovegno
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"This is a pretty good recipe. You will find that the flour is less likely to lump if you mix the sugar in first. You can do like the professionals do and place a piece of plastic wrap over the finished product and this will prevent a skin. It must touch the surface. Also it is extremely important to cool the pastry cream quickly either in a ice water bath or refrigerator. This will prevent food born illness, such as salmonella."
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5 of 5 people found this review helpful.
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