Why pastry cream should be boiled?

Boiling pastry cream is an essential step in the preparation process to ensure its safety and proper consistency. Here are a few reasons why pastry cream should be boiled:

- Kill harmful bacteria: Pastry cream is made with ingredients such as milk and eggs, which can harbor harmful bacteria if not handled properly. Boiling the mixture ensures that any potential bacteria are killed, making the pastry cream safe for consumption.

* Thicken the mixture: Boiling the pastry cream helps to thicken the mixture and achieve the desired consistency. During the heating process, the starches in the flour or cornstarch absorb the liquid and expand, leading to a thick and custard-like texture.

* Activate the starches: The flour or cornstarch used in pastry cream contains starch, which needs to be activated in order to provide the thickening effect. Boiling the mixture for an adequate amount of time (typically a few minutes) ensures that the starches are fully activated and can effectively thicken the custard.

* Flavor development: Boiling the pastry cream allows the flavors to develop and meld together. As the mixture heats, the aromatics from ingredients like vanilla, cinnamon, or extracts can be released and evenly distributed throughout the cream.