Why This Recipe Works
By Tim Chin
Once you make our Pineapple Buns, you’ll probably want to fill them with pastry cream. We’ve got you covered. In 2009 Francisco Migoya popularized an innovative technique for making pastry cream (based on research done at the food science think tank Alícia in Spain) that creates a super-smooth pastry cream without the risk of overcooking and scrambling the egg yolks. The secret is to bring to the milk and sugar to a rolling boil and pour it over the yolks and cornstarch in one swift motion. The yolks coagulate and the cornstarch gels within seconds, eliminating the need to go back to the stovetop. I added gelatin for a bit of stability, making it easier to pipe into our Pineapple Buns.