Pastry Cream Is So Delicious and Easy to Make! | Chef Jean-Pierre
Hello There Friends! Pastry Cream or Creme Patisserie is essential for making desserts. This silky, creamy and delicious cream has the consistency of pudding. I love eating it straight out of a bowl when I get the chance! Come and make this Delicious pastry cream with me and you will become a Dessert Master in no time! Let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Tahitian Vanilla:
❤️ Instant Read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
How to make the best Pastry Cream - Make It Easy Recipes
The Pastry cream is an essential ingredient in many French recipes, it can be used as a filling for tarts, cakes and breakfast pastries.
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
WANT MORE RECIPES? SUBSCRIBE NOW:
►
DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS!
★ 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
► LATEST VIDEOS FROM GIALLOZAFFERANO
► BEST OF GIALLOZAFFERANO
_______________________________________
Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier!
► GIALLOZAFFERANO ONLINE COOKBOOK:
► GialloZafferano YouTube Channel (Italian with subs)
_______________________________________
★ FOLLOW US!
► Facebook:
► Instagram:
► Pinterest:
► Twitter:
#giallozafferano #italianfood #custardcream
How to Make Pastry Cream | The MOST Delicious Thing Ever!!!
This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet and beyond dreamy. It's the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts. Creme patissiere is one of my all-time favorite things to make! It has such a sophisticated taste that goes perfectly with everything! You can flavor it in all sorts of ways too so don't feel limited to just vanilla!
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Classic French Flan (Pastry Cream + Vanilla Sablé) - by Chef Dominique Ansel
One of my favorite things to eat growing up in France is a classic flan - it's simple to make with just two elements made from everyday pantry staples: vanilla sablé (base) + pastry cream (filling), recipes in by new book #EveryoneCanBake (out now at DominiqueAnselBook.com). I've already showed you the sablé recipe and how to fonçage the dough into a tart ring a few posts back (here: but this time we're using a 3 tall X 8” wide tart ring and filling the raw tart shell with finished pastry cream, then baking it altogether to create our flan. Here's what you'll need:
PASTRY CREAM INGREDIENTS
535 g (2 1/4) cups whole milk
130 g (2/3 cup) sugar
50 g (1/3 cup) cornstarch
185 g (9 large) egg yolks
110 g (8 tbsp, or 1 stick) unsalted butter, cubed, at room temp
1. Combine milk & 65 g (1/3 cup) of the sugar in a medium saucepan. Bring to a boil over medium heat, whisking continuously. Remove from heat.
2. Whisk together remaining 65 g (1/3 cup) sugar & cornstarch in a large bowl. Slowly whisk in 1/2 cup of the warm milk mixture.
3. While whisking, add egg yolks to the cornstarch mixture one at a time, whisking until each yolk is incorporated before adding the next.* Pour the tempered egg yolk mixture into the pan with the remaining milk mixture.
* This is called tempering, and is used to gradually raise the temperature of a cold/room-temp ingredient (in this case, yolks) by adding small amounts of warm liquid, to prevent the cold ingredient from cooking too quickly. If you added all the warm liquid to the eggs without tempering them first, you’ll end up with scrambled eggs.
4. Cook the pastry cream over medium-low heat, whisking continuously, until it thickens to a pudding-like consistency, about 5 min. Remove from heat. Add butter & whisk until evenly combined and the pastry cream is pale yellow with a smooth, glossy texture without any lumps. Let cool & then chill before using.
TO ASSEMBLE THE FLAN
Butter the inside of your tart ring. While your pastry cream is still warm (not piping hot) or chilled from the fridge, pour into the raw tart shell, stopping 1/4” from the top. Bake at 350F (175C) until the top is dark brown, 25-30 min. Let cool completely (you can also chill it in the fridge) before unmolding, slicing, and serving.
Happy baking, everyone! #EveryoneCanBake
(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)
For more information, visit:
Our NYC Bakery:
We're shipping nationwide! At
Follow me on Instagram:
Follow us:
(c) Online Pastry Concepts LLC 2021 All Rights Protected