Wednesday, September 28, 2011

Pastry Cream Disaster 2011

I couldn't ever be a pastry chef because I can't make pastry cream.

Before I ever started blogging over at Run Sqrl, Run, I had another blog Nuts About Cupcakes. I used it to document my cupcake baking and subsequent sharing at work. I even harassed and cajoled my coworkers into leaving me review comments. For that blog, I tried to make Boston Cream Pie cupcakes which unfortunately resulted in the original Pastry Cream Disaster of 2010. Even with the clumpy, unappealing pastry cream filling, the cupcakes were still tasty. I considered it a marginal success.

Last night though, I was feeling ambitious. I wanted to bake my own chocolate cream pie for work. I got out my trusty Baking Illustrated, made a grocery list, bought my ingredients and began preparations. The first thing the recipe has you do is make the crust with some butter and (smashed to bits) Oreos, basically a chocolate cookie take on a graham cracker crust. Simple, very simple.

Then comes the filling. Ugh. UGH! Let me just say that I did not even realize that I was making pastry cream until I tempered the eggs and poured them into the saucepan with the half and half.

It went south from there.

I ended up with a huge, ugly, nasty clump of yellowy egg-half and half mixture. It was wrong, all wrong. It was also about 9:20 PM and I decided that the best course of action was to say, "Screw you pastry cream, I'm going to bed."

Sorry coworkers, no chocolate cream pie for you today.

YAY Socks!
A couple of weeks ago, I mentioned that my SmartWool socks were super beat up and that I needed to find some new socks. They arrived yesterday!
Stylish! Warm! woohoo!
Lifetime guarantee, huh? Sounds like a challenge to me.

Have you ever successfully made pastry cream? Have some tips/tricks for me? Let me know down below! :)