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Pastry Cream Storage

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Pastry Cream Storage

peachblossom | Jan 8, 2010 09:14 AM

I made an angel food cake and found myself with a surplus of egg yolks to use up -- a dozen of them! I decided to use them to make a pastry cream, however it makes a lot of pastry cream. Does anyone know how I can store pastry cream? Can I freeze it or will that cause it to weep and separate?

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