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Pastry Cream Recipes - Why do they differ so much?

lilgi | Jan 7, 201109:59 PM

I'm new to making pastry cream and I recently tried Dorie Greenspan's recipe. I followed it exactly and was not happy with the result. It seems that the recipes differ greatly, with some requiring lots of butter, and others that need much less. Also, hers requires a lot more eggs. Does it depend on the application? I thought they would all be very much the same. Tia for advice!

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