the pastry cream component on ROSE’S heavenly CAKES: The Bostini (page 351) is described as “a cross between pastry cream and creme anglaise (one-third the cornstarch of pastry cream though richer, with more yolks and heavy cream and perfumed with lots of vanilla bean). It is also much less sweet (about half the sugar).”
here it is, on a strawberry tart, by Kathy:
Yes, Hector, I posted the Bostini on Sunday for the free week at Heavenly Bakers. The vanilla bean pastry cream sauce was light and wonderful. I used an extra egg yolk because of the weight. j
Lovely tart, Kathy! Is there a middle layer of something? or is that the crust and it’s photographed on a mirror?
J, tart on a mirror….
Sent from my iPhone
Ooops, one more question: Is that pastry cream thick enough, as written, to slice in a tart? Is there a little flow, or a lot?
Yes, it is on the removable bottom of a shinny tart pan that is like a mirror.
The pastry cream here is a little soft because it was sitting out in the Hawaiian heat for a bit. Straight out of the fridge it holds its shape better.