![]() Keep in mind that adding any unsweetened paste, even in small quantities, will reduce the overall sweetness of the cream you’ll need to compensate for this by increasing the amount of sugar. Pastes: Once the pastry cream has been removed from the heat, you can stir in pastes, such as peanut butter, pistachio paste, Nutella, and tahini paste.The former works well for ground spices and cocoa powder, while the latter is ideal for chopped chocolate, which will melt in the hot pastry cream. Dry Stir-Ins: You can approach this category in one of two ways, either initially combining the stir-in with the rest of your dry ingredients or whisking it in off-heat once the pastry cream has properly thickened.In most cases, wet stir-ins should be whisked in only after the finished pastry cream has chilled, since many can interfere with it setting properly if added earlier. To account for the extra liquid, you will often need to slightly increase the amount of cornstarch and egg yolks in order to achieve a final consistency that's thick enough. ![]() Wet Stir-Ins: Honey, maple syrup, pomegranate molasses, citrus juice, jam, and flavored oils like sesame and olive oil, are all fantastic options.If the milk is still hot when the infusion is complete, you will need to temper the eggs with it to prevent scrambling, which I call for in the vanilla pastry cream recipe below and in the lemon pastry cream (depending on the duration of the infusion, the milk will cool to varying degrees, so the key is to always temper if you have any concern it might still be too hot). You can then strain out larger ingredients as needed, or in the case of finely grated citrus zest or vanilla seeds, leave them in. Combine the milk and flavoring ingredient in a pot, bring the mixture to a bare simmer, then let it steep, covered, for as little as a few minutes and up to 1 hour, depending on the ingredient. Milk Infusions: To extract maximum flavor from dry and vegetal ingredients like spices, teas, herbs, coffee, ginger, and zests, I recommend infusing the milk with the ingredient first.“All in all, it was a never-to-be-forgotten summer - one of those summers which come seldom into any life, but leave a rich heritage of beautiful memories in their going - one of those summers which, in a fortunate combination of delightful weather, delightful friends and delightful doing, come as near to perfection as anything can come in this world. It was decadent, and delicious it cooled us to our toes and made us momentarily ignore that yes, we are doomed. Raspberry crème fraîche no-churn ice cream with chocolate cookie crumb and toasted meringue topping, to be exact. Because the weather is warm, and we still have days left to celebrate our freedom. June is Friday night, July is Saturday, and each day of August quietly whispers, Monday is just around the corner.” ![]() Or, as my friend Kate put it, “August is the Sunday of summer. “Only twenty-nine days left of summer! I’m doomed!” I tried to reassure him it was plenty of time, but August does have a reputation for flying by too fast. ‘Twenty-nine days!’ my seven year old son lamented today as he counted on the calendar. With my littles at home and days filled with swimming, reading, long walks, trips to the library, canoeing, hammocking, lego building, and not homeworking, I am entering August on tiptoes, knowing there are only four weeks of leisure left. ![]() “Summer afternoon – summer afternoon to me those have always been the two most beautiful words in the English language.” – Henry James ![]()
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