{"id":534,"date":"2012-05-07T23:20:00","date_gmt":"2012-05-07T21:20:00","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=534"},"modified":"2013-11-06T18:56:08","modified_gmt":"2013-11-06T17:56:08","slug":"pastry-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/pastry-cream","title":{"rendered":"Pastry cream"},"content":{"rendered":"<p>The queen of all creams is <strong>pastry cream<\/strong>.<\/p>\n<p>It is the first recipe I learnt in my 3-hour <strong>course at Len\u00f4tre<\/strong> in Cannes, back when I was a complete ignorant about pastry and it is <strong>very easy to make<\/strong>.<\/p>\n<p>In my course I learnt <strong>how vanilla looks like and how it must be used<\/strong> <em>(cut in two, to extract the seeds)<\/em> but I was also amazed at its taste: it was close to something I knew, but better.<\/p>\n<p>Only time made me realize that <strong>never in my life had I tasted pure vanilla<\/strong>: the cheap pastry shops I knew only used <strong>vanillin<\/strong>, an inexpensive and <strong>artificial substitute<\/strong> (may you be stricken with lightning if you use that in my presence).<\/p>\n<p>Apart from the taste, you can <strong>recognize vanilla<\/strong> in creams or other products <strong>if you see the black seeds<\/strong>: they give the <strong>flavour<\/strong> and assure you of the <strong>quality<\/strong> of the product (vanilla is tasty, but relatively expensive).<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/pastry-cream.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-535\" alt=\"Pastry cream with vanilla seeds\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/pastry-cream.jpg\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/pastry-cream.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/pastry-cream-150x150.jpg 150w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/pastry-cream-240x240.jpg 240w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/pastry-cream-120x120.jpg 120w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>The full recipe is available in the <a title=\"Pastry cream \u2013 Cr\u00e8me p\u00e2tissi\u00e8re\" href=\"http:\/\/www.roadtopastry.com\/blog\/pastry-cream-creme-patissiere\">&#8220;Creams, custards and sauces&#8221;<\/a> section of this website.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The queen of all creams is pastry cream. It is the first recipe I learnt in my 3-hour course at Len\u00f4tre in Cannes, back when I was a complete ignorant about pastry and it is very easy to make. In my course I learnt how vanilla looks like and how it must be used (cut<\/p>\n","protected":false},"author":1,"featured_media":535,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[116,6],"tags":[106,144,141,143,140,107,142,145],"class_list":["post-534","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-creams-custards-sauces","category-recipes","tag-basic-recipes","tag-cream","tag-egg-yolks","tag-milk-3","tag-pastry-cream","tag-pastry-fundamentals","tag-starch","tag-vanilla"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=534"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/534\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/535"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}