What You Need to Know
Combined gelatinization of cornstarch (62-67°C) and egg protein coagulation (60-70°C) creates a shear-thinning fluid with yield stress. Vanillin and lactones develop during milk protein Maillard reactions.
The ideal balance between spoonable viscosity and sliceable firmness for layered pastries.
Key Parameters
Temperature
82°C
60°C - 90°C
Time
12 min
8 min - 15 min
Equipment
Copper sautoir (optimal heat distribution)Flat whisk (for corner incorporation)Infrared thermometer
Steps
- 1.
Mille-feuille (France): Structural layer resisting pastry sheet compression
- 2.
Fruit tartlets (Global): Moisture barrier preventing sogginess
The Science
Primary Reaction
Starch gelatinization + protein coagulation