It really depends on your preference. Most pastry cream is very thick and similar to a pudding consistency. This texture works well in desserts like eclairs. Although, if you like a pastry cream that is less thick, it is possible to thin it with cream or half and half.
Answers
December 30, 2009
It really depends on your preference. Most pastry cream is very thick and similar to a pudding consistency. This texture works well in desserts like eclairs. Although, if you like a pastry cream that is less thick, it is possible to thin it with cream or half and half.