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Pastry is often boiled or blanched to set its structure and create a flaky texture, especially in preparations like pâte à choux, where steam is necessary for leavening. In contrast, custard sauce should not be boiled because high heat can cause the eggs to curdle, resulting in a grainy texture instead of the smooth, creamy consistency desired. Instead, custard should be gently heated to thicken, allowing the flavors to meld without compromising its integrity.

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4mo ago

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