Made this torte for the 4th of July for guests and it came out great however I only had one issue with this recipe. I have made your pasty cream several times before and it calls for 1/2 stick of butter, however I was following this blog and it just calls for the wrap covering the pastry cream to be buttered. I believe this to be a mis-step. I had to throw out my pastry cream because I had buttered my plastic wrap which was not nearly enough butter to give the pastry cream the silky consistency it needs. On the morning on my party, I found myself remaking another batch of pastry cream, fortunately I had enough eggs on hand. This time I threw in plenty of butter and I didn't have any issues. What say you KA bakers? How can a chilled pastry cream with no butter spread out on a cake?

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