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pastry cream by chef Antonio bachour
hello, can I know the role of the butter in the pastry cream? why is important to add butter. what happens if we don’t add butter. thank you
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2 Replies
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Level:
Scoolinary Team
Hi Malak
Let’s bring our dear @sussan_scoolinaryteam to this thread to help us out with your question.
Have a lovely evening
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Level:
Scoolinary Team
Hi Malak.
Of course, I’d be happy to explain the role of butter in pastry cream:
Texture and Smoothness: Butter adds a creamy, smooth texture to the pastry cream, making it feel more velvety on the palate.
Stability and Consistency: Butter also helps thicken the cream slightly and gives it more stability, which is useful if the cream is being used to fill pastries that need to hold their shape.
Flavor and Shine: Adding butter at the end enhances the flavor of the cream and gives it an attractive shine, making it visually more appealing.
If Butter Isn’t Added: The pastry cream might turn out a bit lighter and less rich in flavor and texture. It won’t have the same level of smoothness and could be slightly less stable when cooled.
I hope these answers are helpful.
Best regards.
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