How To make Pastry Cream Great Chefs

French Pastry Cream step by step video recipe (crème Patissiere)

Join my online French cooking classes ????‍????: The real recipe of the classic French pastry cream or creme patissiere, (flavored with orange and rum). Easy and delicious, try it.

Pastry cream cream or (creme patissiere) is used in vanilla slice, puffs, eclairs and all kinds of Danish pastries. Nothing beats a homemade pastry cream. it may not look like it but i can assure you you never tried something that good!
it is plain addictive, once you try it you will never stop making it. you can use it anytime you are baking and its great recipe for kids too. (leave the rum out)

Ingredients used in this video:

3 to 4 egg yolks (based on medium size eggs)
50 grams ( 6 tablespoons) of plain flour
120 grams (1 cup) of sugar
half a vanilla pod
Half a liter (2 cups) of milk
a nudge (2 teaspoons) of butter for the glazing

for the flavoring:
juice of half an orange
3 cl (2 tablespoons) of rum

For large quantities, these are the ingredients needed per liter of milk used:

8 egg yolks
200 grams of white powder or caster sugar
120 to 150 grams of Plain Flour ( more flour mean you will get a thicker and more compact pastry cream)
1 vanilla pod (sliced open with the seed taken out and mixed in the milk)
10 grams of butter to brush the top of the pastry cream before putting it in the fridge

additional classic flavoring you can use are:
coffee extract
Cocoa powder
melted chocolate
spirits like rum or cointreau or even kirsch
sultanas (marinated in cognac)

to convert the measurment in cups and spoon you can use the link below:

Pastry Cream | Pastry 101 | How to make the perfect pastry cream

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Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.

★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Unsalted Butter 20g

★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially vanilla milk.
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)

★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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Vanilla Pastry Cream Baking Tutorial with Chef Gail Sokol

Learn how to make a creamy, vanilla, stove top custard known as a pastry cream. Chef Gail Sokol makes baking easy and fun! Subscribe and share!
Here's the recipe:

They will disappear in a minute!Perfect dessert of puff pastry and pastry cream.Ready in 20 minutes!

They will disappear in a minute! Perfect dessert of puff pastry and pastry cream. Ready in 20 minutes!

Ingredients:
puff pastry - 400 g (14 oz)
egg whites - 3 pieces
sugar - 10 g (0.35 oz)
Tray size 35 X 40 cm (14 in x 16 in)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the cream:
milk - 500 ml (16.9 fl oz)
Boil for 3 min
yolk - 3 pieces
sugar - 50 g (1.76 oz)
starch - 50 g (1.76 oz)
butter - 50 g (1.76 oz)
IN THE FRIDGE 30 min
whipping cream - 150 ml (5.07 fl oz)
blueberry jam - 200 g (7 oz)

for drink:
strawberries - 3 pieces
ice - 40 g (1.4 oz)
Schweppes - 100 ml (3.4 fl oz)
milk - 20 ml (0.7 fl oz)

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Make No-Fuss Pastry Cream - Kitchen Conundrums with Thomas Joseph

Thomas Joseph shares his no-fuss technique for making pastry cream -- that creamy, delicious filling you can’t get enough of in tarts, cream puffs, and eclairs. It’s easier than you think!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Make No-Fuss Pastry Cream - Kitchen Conundrums with Thomas Joseph

PASTRY CREAM - Italian recipe by Iginio Massari

Pastry cream is the most famous cream in the world of pastry making. Italian pastry master, Iginio Massari, tells us the secret of the Italian recipe: discover how to make the perfect cream and use it as base for puffs pastries or sponge cakes, or just enjoy your pastry cream as a creamy dessert!

00:00 - WHAT'S COOKING?
00:17 - PREPARATION
01:39 - COOKING
03:10 - PLATING

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★ STEP BY STEP RECIPE (WITH PICS):

★ INGREDIENTS (for 750 g of custard cream)

Milk 500 g
Sugar 130 g
Egg yolks 125 g
Rice stark 40 g
Vanilla pod 2
Lemon zest ½


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