Francisco Migoya, author of Frozen Desserts and the The Modern Cafe, shares an incredible technique he recently learned for making pasty cream. I read his post several weeks ago and have been talking about the technique with anyone willing to listen. Somehow I overlooked writing about it until now. It brings the idea of the classic and somewhat tedious pastry cream back from retirement. Perhaps some stuffed croissants are in my future.
In looking at the process involved I am now wondering if we can apply this to a number of other applications? That is for the time in the kitchen tomorrow.
