When cooking, constantly stir the creme Anglaise to prevent coagulating the eggs and curdling the cream. Cook the creme Anglaise until it is between 165 degrees F and 180 degrees F. Cooking to a higher temperature results in a thicker cream, but do not cook it over 185 degrees F to avoid coagulating the eggs and curdling the cream.
Boiling for two minutes after tempering in the egg yolk mixture fully and evenly swells the starch and thickens the pastry cream, but over-whisking can break down the starch, resulting in a fluid cream. Avoid scorching the cream by stirring constantly, particularly the bottom and sides of the pan.
Creating a cream stabilized with gelatin that has a smooth, creamy texture and is used as a filling in cakes, pastries and tarts. Melt bloomed gelatin in hot creme Anglaise before pouring over chopped chocolate or pistoles. Without incorporating air, blend to form a smooth, shiny and stable emulsion.
Whipping cooled, smoothed, lump-free pastry cream with soft, room temperature butter until light, fluffy, and completely emulsified to create a light, delicate cream that can be used as a filling in cakes, tarts and pastries. Because of its light texture, mousseline cream is often served with fruit.