Vanilla and Caramel Custard Frosting Recipes
Learn how to make these Creamy Vanilla and Caramel Custard frosting. These frostings are easy to make, so creamy and delicious. You can use Heavy/Thickened/Whipping/All purpose cream.
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➡️ Vanilla Custard Written Recipe:
➡️ Condensed Milk Recipe:
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Choux au Craquelin with Salted Caramel Cream
One of my favorites desserts to eat. This recipe is very technical to make so make sure to follow every steps in the video. The most important thing is DO NOT OPEN THE OVEN DOOR DURING THE FIRST 30 MINUTES! or else the puffs will collapse. This video/recipe has 1 and a half batch so there's around 40 puffs depending on the size too. Enjoy!
choux paste: 354g of water, 172.5g of unsalted butter, 202.5g of all purpose flour, 339g of beaten eggs, 1/2 tsp sea salt, 4+1/2 tsp sugar, 1 tsp vanilla
cookie dough: 115g of unsalted butter, a pinch of salt, 130g of light brown sugar, 130g of all purpose flour
salted caramel pastry cream: 225g of white sugar, 1 tsp of sea salt, 180g of whipping cream (hot), 720g of fresh milk, 45g of cornstarch, 4+1/2 tsp vanilla essence, 4+1/2 egg yolks, 1+1/2 whole eggs, 67.5g of unsalted butter (softened), 360g of whipping cream (cold).
equipment needed: large bowls, 2 inch cookie cutter, rolling pin, spatula, sifter, few pieces of baking paper, silicon mat/baking paper, large pot, hand mixer/whisk, large round piping tip, piping bags, toothpick,
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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CARAMEL ( Filling and Frosting) | Caramel Frosting | Caramel Filling
Caramel Filling and Frosting Recipe
Mixture A
.
2TBSP - Sugar
4TBSP - Cornstarch
4 - Large Egg Yolk
1/4 Cup Evaporated Milk
Mixture B
.
1 1/4 Cup - Evaporated Milk
1 Cup - Condensed Milk
.
1/4 Cup Sugar ( Caramelize)
Professional Baker Teaches You How To Make BIRTHDAY CAKE!
Anna bakes the perfect cake for a birthday or any special occasion with this moist and scrumptious Vanilla Birthday Cake with Caramel Pastry Cream! Click 'SHOW MORE' for baking ingredients/instructions.
Ingredients
Cake
¾ cup (180 g) unsalted butter, at room temperature
1⅓ cups (270 g) sugar
3 large eggs, at room temperature
2 teaspoons (10 ml) vanilla extract
2½ cups (325 g) cake & pastry flour
1½ (5 g) teaspoons baking powder
½ (3 g) teaspoon baking soda
¼ (2 g) teaspoon salt
1 cup (250 ml) buttermilk, at room temperature
Caramel Pastry Cream
3 tablespoons (45 ml) water
1 cup granulated (200 g) sugar
1 tablespoon (15 ml) white corn syrup
1 cup (250 ml) whipping cream
1 recipe Basic Vanilla Pastry Cream, chilled
Frosting & Assembly
¾ cup (180 g) unsalted butter, room temperature
4-6 (520 g - 780 g) cups icing sugar sifted
6 tablespoons (90 ml) 2% milk
1½ (8 ml) teaspoons vanilla extract
Baking Instructions
1) For the cake preheat the oven to 350 °F (175 C). Grease two 8-inch round cake pans. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess.
2) Using electric beaters or a stand mixer fitted with the paddle attachment beat the butter and sugar until fluffy, then add the eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, sift the flour, baking powder, baking soda and salt.
3) Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the batter evenly between the 2 pans.
4) Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then carefully turn out to cool completely on a rack.
5) For the caramel pastry cream, bring the water, sugar and corn syrup to a full boil in a medium saucepot. Boil, uncovered and without stirring, occasionally brushing the sides of the pot with water, until it is a light amber colour. Whisk in the cream gradually (take care for the steam) until fully incorporated, and cool to room temperature. Whisk 1/3 cup of the caramel sauce into the pastry cream and chill until ready to assemble.
6) For the frosting, use a stand mixer fitted with the paddle attachment or using electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment).
7) To assemble, place the first cake layer on a plate or platter. Fill a piping bag fitted with a plain tip with about a cup of frosting and pipe a ring around the outside of the cake (this prevents the pastry cream from seeping out). Scrape half of the caramel pastry cream into the centre of this and spread to level. Top this with the second cake layer, and spread a thin coating of frosting on the top and sides of the cake and chill for 20 minutes (this is the crumb coat). Now completely coat the top and sides of the cake with frosting and level until smooth. Using a pastry bag fitted with a piping tip of your choice, pipe a design on the top edge of the cake. Stir the remaining caramel sauce into the remaining half of the caramel pastry cream and spread this on the top of the cake. Chill until ready to serve.
8) The cake can be made up to a day in advance and stored, refrigerated until ready to serve.
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Caramel Icing or Caramel Pastry Cream
Hi guys thank you for watching here is the recipe I created for Caramel Icing, this can be use for cream puffs to ice a cake and cupcake,
Ingridients that we need are
1 1/2 cup sugar ( you can adjust the sugar if you want )
75 ml water
100 ml hot water
For the pastry cream
1 tsp of vanilla
7 egg yolks
60 g corn starch
caramel that we made
60 g butter
1/4 tsp of salt
1 cup of cream
1 1/2 cup of fresh milk