"Giusi" > wrote in
:

>
> "Omelet" ha scritto nel messaggio > In article
>> Wayne Boatwright > wrote:
>>
>>> First off, if I were making a custard I would be using cornstarch >>
>>> (cornflour), not all-purpose flour.
>
>>> AFAIC, this is not a particularly good recipe.
>>> Wayne Boatwright
>
> It may or may not work, but is fairly typical of pastry cream type
> custards used on European bakeries. Flour is much more common than
> corn starch.
>

Yes, and given that the OP was talking about making a dacquoise, I imagine
they were after a pastry cream (or creme patisserie) rather than a custard
to serve with pudding etc.

I'm not sure why I haven't made a pastry cream yet - I've certainly made
plenty of custards :-). Think I need to make profiteroles or a flan or some
such this weekend so I have a reason to make it. Do you have a tried and
true pastry cream recipe Giusi?

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904