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SugarplumStudio
Posted 4 Jul 2007 , 11:31pm
post #2 of 2
What do you mean when you say "pudding"?.
When I make GBC, I use fresh, chilled creme patisserie and have never had a problem. I usually use 12oz of butter to 1 lb creme. I beat the butter first with the paddle,add the creme in quarters, then beat for 3 minutes or so until it's light and fluffy.
Are you using an instant pudding? That could be the problem...all those instant starches break down after time.
HTH
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