Stimmy is a great help in the pastry-making because it allows to speed up and simplify lots of base preparations usually used. Creams, mixtures and spoon desserts can be realized with the precious steam nozzle obtaining a big save in preparation time, cleaning and obtaining products of excellent quality. Let see some examples.
The pastry cream can be realized with three simple actions, using only one container: in a bowl mix the yolks and the sugar with the milk using the Whisk, adding then in just one time the flower and, after a quick shake, inject the steam in the mixture until it will boil. You do not even have to worry about burning the cream or that it will stick at the bottom of the container. This instrument also allows high definition for preparations that require the control of the temperature. The custard has the particularity for not using thickening ingredients besides the yolk of the egg. However it is important to reach and not to get over the temperature of 82°C to allow the thickening of the compost, but avoiding that the yolk completely coagulates and it will “tear”. With Stimmy and the use of the temperature probe we can shortly reach the desired temperature with high precision, because the thermal inertial cases, typical of the traditional method, do not happen, in particular with the use of stainless steel pans.
Also a delicate mixture like the choux paté can be easily prepared directly in a bowl. With the use of Geyser bring to boil the water with the butter and salt, add in just one time the flower, and after adding it cook the compost injecting steam until it will not stick to the walls of the bowl. Then fix the bowl on the Planetary mixer and proceed adding the eggs in the traditional way.