ben402•6h ago

Noticed people tempering eggs wrong in pastry cream

I've seen three different bakers at the local shop here in Portland just dump hot milk straight into eggs without whisking constantly. They ended up with scrambled bits and had to start over each time. How do you keep your stream slow enough without burning your wrist?

2 comments

2 Comments

davis.mia5h ago

Nah I feel this, my arm always gives out halfway through and I end up with a sad little stream and scrambled eggs anyway. I swear I need a workout just to make pastry cream.

jenniferwells3h ago

Wait, you actually need arm stamina for that? I used to think it was just about the recipe but now I see the real struggle.