"Jean B." > wrote in
:

> Rhonda Anderson wrote:
>> "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?
>>
> I was thinking about this last night. Way back when I made a
> dacquiose (sp?), I seem to recall using a butter cream, not
> custard. Which is correct?
>

Mmm, I don't know, not having made one. I do know that it involves
layers of a light meringue with nuts in it (in fact, from mentions I'd
read of dacquoise, I thought the term referred to the meringue layer).

Thinking about it it would seem that a pastry cream might be a bit too
heavy for something like that. Off to take a look and find out a bit
more - hang on :-)

So, some references seem to be to dacquoise as the finished cake, and
others to the nut meringue layer, but most certainly seem to use butter
cream or cream or a light mousse.

--
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