Took me 2 weeks to fix my pastry cream splitting

I kept having my pastry cream break on me every single service. Turned out I was adding the butter while it was still too hot, about 175 degrees, and I never checked the temp with a probe. Two weeks of wasted batches and angry tickets before a coworker walked by and asked if I was in a hurry. Now I cool it to 140 before emulsifying and it holds perfectly. Anyone else have a basic step that secretly ruined their prep for way too long?

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