What should the consistency of pastry cream be?

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1. Consistency of pastry creamIt should have the consistency of pudding.

   To determine the consistency of the cream, the following features can be considered:

   • thick consistency: For a thick consistency, care should be taken to roast the flour without burning it.
   • slimy consistency: If a very runny consistency is encountered, the amount of milk can be reduced or the amount of starch/flour can be increased.
   • Tissue: To obtain a smooth texture, solid materials such as flour, starch and vanilla should be sieved.

   Additionally, the egg yolk added to the pastry cream does not have any odor.

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