This looks lovely! I am wondering, I wanted to make this to put it in an apple tart: I want to recreate an apple tart that I had at El Fornet in Barcelona. I believe it was puff pastry, pastry cream, and apples. Do you think, it would work if I bake this cream?

Hello Antia,
We have never tried this, but we think it will be OK and possibly also very nice to give this a try.

Let us know how it goes!

Hi Pierre,
Could it be there is something wrong with your scale or something went wrong with the weighing / tare button?
Together the ingredients are 400 grams and you cannot evaporate 100 grams of liquid with just one minute of boiling. So something must have gone wrong weighing the ingredients.
The rest that followed was collateral damage unfortunately…
Hope next time you will be able to make one good batch and the rest of the process will go smooth too 🙂

Good luck with it.

Thank you Nur, yes we are glad you followed the recipe. We always recommend to follow our recipes exactly the first time you make it for the (hopefully) best result and only wander off when you know what you are doing and want to achieve.

Enjoy your baking and pastry cream making!
Ed & Marieke

I then realised that I did not have 400g; I promise I followed your recipe faithfully, but when I weighed the cooked weight, I only had ~300g.

So I made another batch, also turned out great and added it to the previous batches with more spices. Here is where it started to go wrong. As I mixed the warm and cooler batches, lumps started to form (mistake number 2?). The consistency seemed okay, so left them to cool before putting them in the fridge overnight.

This morning they were, as we say, a hot mess. The cardamon had gone the consistency of creme anglaise, the cinnamon more like a thick batter. Needless to say, rolling up the dough was not a success and the resulting disaster is proofing now to see if something can be salvaged from the slop!

Am I correct in where I made the mistakes or is there potentially something else I have missed?

Cheers,

Pierre

Hello Sooz,
Bakers may use extra ingredients to make sure their creme stays a certain consistency. We do not know what your baker used, but it can be something like gelatin or butter or some form of starch, we do not know. There are also combinations of cream and custard possible, a form of Crème chiboust maybe which is crème pâtissière lightened with stiffly beaten egg whites (or whipped cream is also possible). You can combine the crème pâtissière with whipped cream and use one third of the one and two thirds of the other, or the other way around, depending on the consistency you prefer. Then there’s the addition of flavour, using real vanilla or vanilla essence, which can make a difference in how you like and remember a certain baked good.

Hope this helps you a bit.

Greetings,
Marieke & Ed

Thank you Cormac for this info and greetings from Holland to beautiful Norway!

You can easily download the GBBO online, I live in Norway, so in a similar situation.

We liked it very much too Cathy, the program and the croquembouche. Very sorry the GBBO will no longer be broadcasted by the BBC which we can watch here in Holland!

Hi Kylie,
Wow, ambitious project, very nice! And very happy with your comment because you seem to have been going the same route as we have and came to the same conclusion!

Hope it will be a great success and a lovely birthday party!

Hello Amy,
Arrowroot would not be the best option, because the creme has to be heated and the arrowroot would break down. We would suggest trying potato starch or tapioca.

Good luck with it!

Hi Newton,
Yes, that is correct. Just add up the ingredients and it will make 400 g of crème pât, exactly the amount we use for the cream buns.

Happy bun making and baking, hope you will find them as delicious as we do!

I would like to know how many grams does this recipe make. I want to make your cherry almond and cream buns and the recipe days 400grams and point to this recipe. So would I be correct to think this recipe make 400g of crème pât?