Need Advice On Pastry Cream Please?

Decorating By hpotter83 Updated 15 Jan 2009 , 8:01pm by MaisieBake

hpotter83 Posted 15 Jan 2009 , 3:26am
post #1 of 6

I'm going to make a pastry cream for these cakes and they will be eaten by lots of people including my 1 year old.

I am a bit weary of using raw eggs, as I tend to steer clear of things with raw eggs in them.

What is the best way to wash and crack an egg without contaminating the insides?

Yeah, I'm odd...thanks though!

5 replies
antonia74 Posted 15 Jan 2009 , 3:37am
post #2 of 6

Pastry cream is prepared by cooking it though. Does that still scare you? icon_sad.gif It's well beyond the safety zone.

There's more concern in keeping it at room temp for hours than in the method of preparation. I don't think you should worry at all! thumbs_up.gif

hpotter83 Posted 15 Jan 2009 , 3:49am
post #3 of 6

Thanks! I knew it had to be cooked but I just needed some reassurance!

Imapirate Posted 15 Jan 2009 , 7:00pm
post #4 of 6

If I'm ever really worried about raw eggs in a recipe, then I switch to using a pasteurized egg product like egg beaters.

alliebear Posted 15 Jan 2009 , 7:06pm
post #5 of 6

wash the eggs?. but pastry is cooked so there aren't any raw eggs in it. its cooked until the eggs coagulate which is 85 to 90 so any bacteria is killed off.

MaisieBake Posted 15 Jan 2009 , 8:01pm
post #6 of 6

Salmonella is in the egg, not on the shell-- so washing won't help.

But since pastry cream is cooked, no worries.

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