I've recently made a batch of pastry cream that thickened to a pudding-like consistency once it was chilled. I then folded in some whipped cream and piped them into cream puffs.
After chilling the cream puffs, I had to let them sit out for about an hour at a barbeque by the beach and noticed the filling got pretty runny by the time everyone started eating them.
Is there any way to keep my pastry cream nice and thick if keeping the cream puffs refrigerated until just before serving is not an option?
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