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Pain Suisse:
The pastry is filled with pastry cream and once ferme ted , then baked… the pastry cream does not appear to leak out …since the edges are not sealed…wondering why?
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3 Replies
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Hi Indira
In pain suisse, the pastry cream usually stays in place due to the consistency it gains during baking and the way the dough is rolled and folded, which helps contain the filling. As it bakes, the dough expands and partially seals around the cream, preventing it from leaking, even though the edges aren’t sealed. Additionally, if the cream is thick enough, it will stay firm during baking.
I hope this information is helpful.
Best regards.
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thank you
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Hi Indira.
Great!
If you have any other questions, I’m here and happy to help.
Best regards.
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