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Home Cooking

Whisked in the pastry cream skin?

esiegferth | Feb 23, 201902:38 PM     5

Hi!

I just made pastry cream for the first time, and didn't get it covered with plastic wrap in time to stop a skin from forming. I panicked and whisked the skin into the cream. (It was still very very warm).

I went online and read that I should have peeled the skin off, rather than whisking it in.

I have enough ingredients to remake the cream. Should I? The skin seemed to re-incorporate into the cream, but since this is my first time, I wanted to consult.

If it matters, this is fairly thick pastry cream, for a strawberry tart.

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