Update: I tried the Diplomat and it was great for the outside of a 4 tired cake. BUT!!! I fell in L❤VE with the FANTASTIC blend of fresh Chanilly cream and Italian Marscapone Cheese. So did everyone else. Thank you so much for your tutorial and immediate replies. Grazie mille!!
I can't thank you enough sir for this very precise and precious video..thanks for your time and the amount of knowledge you've put in. It has to be on my repertoire .bless your hands 😊
W O W 😳 this video is da bomb 💣 Well explained, to the point, and very much useful for beginner like me who just started baking at home due to covid. For the fortunate people this might be nothing, but for some people who have to struggle to earn additional income by selling homemade pastry watching this full of professional knowledge is such a blessing. Amazing work Sweet Salgado❤️ Much appreciated and sending you love from one big fan from Indonesia 🇮🇩
All the respect, you are the Master of pastry arts, great knowledge and thank you for the valuable time I really appreciate you 🙏 thank you I learned a lot from you 😊
Oh thank you very much! Greeting from the south Florida! If you have questions or you need some additional information, please let me know at any time!
I have been looking for this and finally I found - thank you for sharing - showing - and also ingredent - I am not good as you but i like to cook - to bake - and i will try - Thanks again -Have blessed day
Wow I thought the mousseline was the diplomat method. Good to know I was wrong! Wonderful video, thanks for sharing the amazing techniques and methods!
I love this informative video. I've been wanting to know about all the french cremes for a while but can't find a concise video such as this. But please make horizontal videos. It's much more pleasing to watch haha.
Sig.Salgado you are marvellous just no words to thank you for the beautifully explained creamery episode, it was amazing and so informative, lei sèi grande e merviglioso, COMPLIMENTI. Jacolyn, Srilanka.
Question if anyone sees this in time: I am planing on making a sort of custard/cream: my plan was going to be to make a custard and either incorporate or mix in pomegranate molasses and dried apercots. Then fold that whole mixture into whipped cream. Will the acidity from the pomegranate have any effect on the custard setting or splitting the whipped cream if both are cold? (The plan may also be to sub the milk in the custard for cream as well to stand against the acid better)
Hello! Thanks for writing. Here you have my recommendations: 1- you could make a pomegranate pastry cream. You could use the same recipe of pastry cream and substitute 1/3 of the milk by pomegranate juice. Follow the same steps. Then the next day beat the pastry cream and make some Chantilly with mascarpone cheese (recipe is here). The idea is that you should make a diplomatic cream with the pomegranate cream and the mascarpone Chantilly. Fold the Chantilly into the cream. Chop some dried apricots, and add them at the end when you are almost getting the diplomatic cream. Hope this works for you. If you any doubt, please let e know.
I am attempting to make a 4 tierd white cake with Chantilly or Diplomat on outside and strawberries on top. I am making it to honor my grandmother who would have been 100 yrs of age this Valentine's Day. I am the only one to please with this recipe so no big stress however, the love poured into the process of making her favorite cake means alot. I don't need to worry about the length of time the Chantilly sits out bc I am doing a quick virtual tribute via zoom but I want the Chantilly or diplomat to last on the cake in the fridge for 2 days so that all I need to do is pull it out and light 100 candles super quick. 😃 Do you recommend Chantilly or Diplomat or have any other suggestions? I am leaning towards Diplomat because I love the cream in a lobstertail pastry and after all I'm the only one eating it until I share it randomly. Thank you so much 💯
That’s simply amazing! I wish her a wonderful happy birthday! And I’m Sure she will be extremely happy with your creation. I would recommend diplomat cream.
Update: I made a small trial cake with Chantilly, diplomat and buttercream icing (powder sugar would have been better). Diplomat was the best. However I wasn't sure of what proportions to use between chantilly and pastry cream. I did 3 parts chantilly to 1 part pastry cream. I will do the final cake this Friday. What measurements do you recommend for the diplomat? Grazie!
@@melm1932 good. And yes, definitely the diplomat cream is the best. Well, the recipe of the diplomat cream is here. You can see the pastry cream and the amount of Chantilly.
Hello! Thanks for your wonderful recipes. These are truly a collection of gems for novice home cooks around the world. I have a question. If I'm going to make a 7" round fraisiar cake with your diplomat cream recipe, do I need to adjust the measurement? How much does this recipe yield in cups? TIA, love from Bangladesh.
Hello! Thank you very much for your comment and for contacting me. This recipe is about 600gr of diplomat cream. For a 7” ring I would say that this recipe would be enough. Because you are going to have the sponge cake (Genoese preferably) and the strawberries. I don’t know how much is this 600gr of cream diplomat in cups. But I’m sure that would be enough. If you are going to make a tall cake maybe you could ad 50% more to the recipe. That means a recipe based in 325gr of milk for the pastry cream. With this amount as guide you could get the amounts of the other ingredients. If you any doubt please let me know
Hi. A super informative video, thank you! Quick question: my crème patissiere separated (liquid seeping out) after a few hours in the fridge, why is that?
Thank you very much! I have to be honest with you… I never heard that before. This is what I think: the cream had some lumps before you refrigerate it. To avoid that you could mix the sugar with cornstarch before the yolks. Then, once you add the milk to that mixture use a colander to add that in the pan before cooking. On the other hand, if this is not exactly what happened, try to smooth the cream in the mixer (remember that this step is going to be necessary anyway before using the pastry cream) and see if it comes back by itself. Of you have any other question, or this doesn’t clarify your doubts, please let me know!
Hello. A few remaing questions...Is the sugar in the pastry cream powdered or regular? How many vanilla beans were used in custard? Chantilly? How much flour was used in custard? How much powdered geletin can be used instead of sheets? Thank you 😊
Regular sugar is used for the pastry cream. You can use one vanilla pod for 2 litters or kg of pastry cream. In fact you could add all the beans in the milk the day before and let it I fuse in the fridge overnight. About powdered Gelatin check the section dedicated to that matter in this video th-cam.com/video/BFi69Jo_NaE/w-d-xo.html If you have any other question please let me know!
Thank you very much! For a layer cake I would recommend: 1- Chantilly cream (even better the recipe with mascarpone added) 2- Mousseline Cream - Diplomar Cream (for very fluffy cakes, because this is a very delicate cream) - the Bavarian cream (the cake must be done with rings and acetate collar - and the butter creams. In the third part of the 12 Creams you will find at the end of the video and in the description, a list of the best uses for each cream, with examples and for how log could be refrigerated or frozen. th-cam.com/video/BFi69Jo_NaE/w-d-xo.html Any other question, please let me know.
This a great video, Thank you! Which of these creams holds best to warm temperatures? I’m trying to find a cream that will maintain on desserts outdoor on the Caribbean 😬😐
Thank you very much! Most of the time the best creams for being outdoors are the ganache and the buttercream. Of course, that doesn’t mean being at room temperature.
Hola y gracias por esto video!!! Me gusta muchissimo! :) I was wondering if you could help me with something. I am trying to bake in the oven small tarts filled with pastry cream and topped by a layer of pastry dough. The problem I have is that the tarts require a minimum of 20' at 250 to bake but after this time the pastry cream inside reaches a temp of high 75C and starts expanding causing the rupture of the tart top. For the pastry cream filling, I basically use your recipe without the butter and I was wondering if maybe I could reduce the grams of yolks in the pastry cream recipe or maybe make the dough a bit thicker ( I am using 4mm at the moment). If I try to reduce the temperature the baking time increases and the cream eventually puffs up anyways. Thank you again for any idea you can share!
Hello! Thank tou very much! For this kind of tart I would recommend the “pastel vasco” recipe. You could find it everywhere in the internet. Here you have an example: 500gr Milk 1 egg 3 yolks 75gr sugar 30gr corn starch On the other hand sometimes puff pastry is able to hold much better the pastry cream. If you have any other question, please let me know!
Hi there, thank you so much for these videos ✨ for the mousseline, is it possible to add gelatin in the pastry cream stage for a bit more firmness? Or does re-whipping the next day break up the gelatin setting? Thanks again!
Hello! Thank you very much! You can add Gelatin to the cream. It would no break. As you could see for the diplomat cream, the pastry cream has gelatin added. If you have any other question, please let me know!
Is there a difference between pastry cream and vanilla custard? On line search only shows industrial amounts for pastry cream and suggests vanilla custard. I plan to make it from scratch as you show here but still, I am considering doing a taste test including store bought substitutes for personal future recipes at home when in a pinch. Thank you.
Hello! Yes, you don’t need to use the gelatin. The gelatin is a way to secure the right texture. And to stay firm longer. I recommend to use a little less whipped cream and not to add the butter in the pastry cream. In that way you could skip the gelatin.
Not difference at all. Just have to be well hydrated. In this video there is a section dedicated to gelatin. I think that could help!!! th-cam.com/video/mvyhOonSPG0/w-d-xo.html
Hello! In the third part of this serie there is a section dedicated to the gelatin. I think you will find that useful. Here is the link th-cam.com/video/BFi69Jo_NaE/w-d-xo.html
Hello! The custard should be refrigerate because it’s the right way to pasteurize the cream. So, you refrigerate the cream until it gets 4C - 39F temperature. Then you have to smooth the cream.
Hello! Thank you! Yes, you can use the same amount. Remember to boil the plaster flour to eliminate that particular flavor of the flour from the cream. If you any other doubt, please let me know!
@@SweetSalgado that’s what I was struggling with today. I could still taste the flour in the pastry so i was thinking maybe I needed less flour. Could you please explain about boiling plaster flour?
@@Ruetendom when you are cooking the pastry cream, it has to boil for a while. The rule says that is about 10 seconds for every 100 grams of ml of milk. This helps to pasteurize the cream and to reduce the taste of flour. And remember that while it’s boiling, you have to keep steering the cream.
I’m sorry to hear that. Maybe you need to cook it a little bit more. I let it boil 5-10sec for every 100 grams of milk. That means that if you use 500 grams of milk you should let it boil for about 30- 50 sec. And remember that, you have to use the whisk all the time to avoid the cream get stick to the pan and burnt.
Hello! Thank you for asking me. You could use potato starch or flour in the same amount. The result may vary a little bit. But it’s almost the same. In case you use flour, boil the cream a little bit more. Any other question, please no doubt to asked me.
@@SweetSalgado Thank you for the response!! No starches at all :) and traditional flours too. I tried with no starches and flour and it turned pretty nice!! A diplomat cream! Thank you!
You could use cream cheese instead. I would not recommend any other cheese, unless you want that chantillí with that particular flavor. But for a cake or a sweet, cream cheese would be the strongest flavor acceptable.
Todas los videos tienen su versión en español. Le invito a entrar en el canal y ver los videos en español que le sean más de su agrado. Acá le paso el enlace de este video en su versión en español: th-cam.com/video/T2UuTWDp2u8/w-d-xo.html
Hi, do we need the heavy cream to be cold before whipping it? I tried using whipping cream (tried cold and tried room temperature) but both separated into oil and water
The heavy crema has to be cold because the fat element has to be at that temperature to get whipped. Then, once the cream starts gettin whipped you have to stop. Otherwise the fat and the whey of the milk get separated.
In the culinary world, as far as Creams are concerned, the amount obtained from the recipe is defined by the amount of the main liquid. In this case it is milk. The recipe has 500gr of milk which is 1/2 liter or 1 pint therefore, that is the amount you get from this recipe: 1/2 liter or 1 pint of pastry cream.
Hola qué tal? Pues se pasa de batido. Hay que dejar de batir cuando ya comienza a formarse ciertos pocos en la superficie, e ir batiendo poco a poco si hace falta un poco más de consistencia.
@@panramirezmodesto4715 intenta colocar el Tazón en el congelador unos 5 minutos antes d e batir la crema. Y cerciórate de que la crema tenga un contenido graso igual o mayor al 30%
Thank you! I choose that format because people are watching their phones all the time. So, it’s always easier to follow a recipe on the phone. It’s interesting how the “vertical way” it’s going to compete with the the wide screen (in some areas)
@@SweetSalgado I guess you're right, it also makes it easier to post in other platforms like IGTV or even Tik Tok, right? Thanks for replying! Gotta get used to the format then, your content is so worth it!
@@OmmieFerguson for this kind of videos I think works better. On the other hand, I would never consider to watch a movie on this format like Apple is trying to do. Thanks for texting!!!
Hello! Crème lègere is not really used in the culinary world to talk about this cream. It’s known as Crème Madame as well. There is a very thin line about this cream. Because there is a version known as Crema Diplomática from Italy, that was created almost at the same time of the Madame. When they started adding the gelatin the called it Diplomt, and they started hagan for the millefeuille like the Italians were doing with the diolomatica before. Right now, in the culinary world, the term Madame is not that used. And mostly they called Diplomat with or without gelatin. On the other hand the recipe I used here has gelatin. In the basics of every description I just tried to use the main creams involved in every combination. .
This video deserves millions of views. Best tutorial on pastry creams I've seen.
Thank you very much!!!
This is the best tutorial on creams I've ever seen. I can't asked for more. Thank you very much Chef for sharing.
Update: I tried the Diplomat and it was great for the outside of a 4 tired cake. BUT!!! I fell in L❤VE with the FANTASTIC blend of fresh Chanilly cream and Italian Marscapone Cheese. So did everyone else. Thank you so much for your tutorial and immediate replies. Grazie mille!!
Thank you for sharing your experience!!!! I’m happy that everything went perfect! I’m always here available for any question! Have a great week!
The best tutorial on cream I've ever seen! Amazing job! Instant subscribe
Thank you very much! I have a channel just in English www.youtube.com/@sweetsalgadoenglish
I think you must be interested in that
I can't thank you enough sir for this very precise and precious video..thanks for your time and the amount of knowledge you've put in. It has to be on my repertoire .bless your hands 😊
Thank you very much!!!!!
W O W 😳 this video is da bomb 💣 Well explained, to the point, and very much useful for beginner like me who just started baking at home due to covid. For the fortunate people this might be nothing, but for some people who have to struggle to earn additional income by selling homemade pastry watching this full of professional knowledge is such a blessing. Amazing work Sweet Salgado❤️ Much appreciated and sending you love from one big fan from Indonesia 🇮🇩
Thank you very much! I really appreciate your comment. I hope you could find useful another tutorials here! Again, thank you very much!
Excellent video has to be one of the best on TH-cam
Thank you very much!
All the respect, you are the Master of pastry arts, great knowledge and thank you for the valuable time I really appreciate you 🙏 thank you I learned a lot from you 😊
Thank you very much for your words!
If you are interested, there is an entire SweetSalgado Channel just in English m.TH-cam.com/@sweetsalgadoenglish
Absolutely FANTASTICO!! Recipes and Responses. Thank you.
Thank you very much!!!!
I totally enjoyed this tutorial thank you so much from Barbados 🇧🇧
Oh thank you very much! Greeting from the south Florida! If you have questions or you need some additional information, please let me know at any time!
Metric measures and all in one place! THANK YOU CHEF!!!
Thank you!!!!
Brilliant presentation ❤️
Thank you very much!
Thank you so much for this video. Very interesting.
Can't wait to try it out
Thank you very much!
You are true Sweet Salgado🎉❤
Thank you very much! Remember that I have a channel just in English if you like to check! www.youtube.com/@sweetsalgadoenglish
Wao Nice 👍
Thank you!!! There is a channel of SweetSalgado in English. Here you have the link: m.TH-cam.com/@sweetsalgadoenglish
Awesome great teacher❤
Thank you very much!
amazing 👍👍👍👍👍
Thank you very much!
Subscribed after watching the video 😊, learned so much about the various pastry cream . Thx so much ❤
Thank you very much!!!!! ❤️❤️❤️
muchas gracias, Chef. Big respect and salute from Indonesia, I will use your recipe, thank you.
Thank you very much!!! Greetings from South Florida !!!
This is all you will ever need.
Thank you very much!
👌Wallahhh
Thank you!!!
Fabulous tutorial ❤
Thank you very much!
I have been looking for this and finally I found - thank you for sharing - showing - and also ingredent - I am not good as you but i like to cook - to bake - and i will try - Thanks again -Have blessed day
Thank you! In glad you find these recipes useful. You can contact me any time if you have questions or doubts!
thank you so much and wishing you bless & sucess with your work
Great recipes, thanks so much
Goga Shavgulidze thank you very much!
Thank you.
Thank you so much for this video. Learnt a lot❤❤
I’m very glad! Thank you!!!
Wow I thought the mousseline was the diplomat method. Good to know I was wrong! Wonderful video, thanks for sharing the amazing techniques and methods!
Thank you very much! I’m glad you found this content useful!
This rocks
Thank you very much!
Exelente video!!!! Gracias. Nuevo subscriber.
Un millón de gracias!
Wow I'm subscribing after this one video!!! Your content is amazing!!!
Thank you so much!!! Hope you g inspired with the ideas and the recipes.
@@SweetSalgado most definitely!!! Thxs for sharing!!!
Thanks God you have subtitles
🤣🤣🤣🤣🤣🤣 Sorry if my accent is very strong!
@@SweetSalgado I like your accent. It's sexy. You are from Spain. That's it. This say all. 😘
Amazing!!! Thank you
Thank you!
Thank you for the recipes. I made the pastry cream and folded in whipped cream to fill cream puffs. It was so good. Thanks!!
I’m glad to know that! Thank you for letting me know! I appreciate a lot this kind for feedbacks!
Thank you so much for sharing. Amazing video with great explanation.
Thank you very much!!!!
Thank you very much much obliged 🙏🏼😊
Always here if you need something!
thank you very much really the vıdeo is very usufull
Thank you!!!! I’m glad!
Excellent video! Your channel is superb! Thank you so much for sharing your amazing talents!
Thank you! I’m very glad you dine the content useful. I’m here if you have any question.
Excellent. Thank you so much. You are a star 🌟🌟🌟. Now I can appreciate it more. Thank you for your efforts. Much appreciated 👏👏👏👍👍👍
Thank you! My accent is very strong, but cc are available! 😉
Great tutorials. Thank you for sharing.
Thank you very much!
Amazing tutorial. Thank you so much
Thank you very much!!!!
By the way I was trying to see your other vedios but they are not In English pls help
@@rahel1976 You can look for m.youtube.com/@sweetsalgadoenglish There you Will find all these videos in English
thank you，teacher。im happy to find your channel。🙂
Thank you very much!
Thank you so much for amazing video!
Thank you!!!!!
Wow! Such an informative video!
Thank you very much!
❤❤❤
Thank you so much for this awesome tutorial. ❤
Thank you!!! I’m always available if you have any questions.
GORGEOUS I've yet to try the last type of cream. So delish!!!
Thank you!!!!!
Thaaaaaank youuu 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼 I hope it’s been very useful!
I love this informative video. I've been wanting to know about all the french cremes for a while but can't find a concise video such as this. But please make horizontal videos. It's much more pleasing to watch haha.
Thank you very much! I’ve been making vertical because now everybody watch videos on the phone. I’ll try to make some in horizontal.
Waw that amazing thank you chef🥰
My pleasure!
THANK YOU SO MUCH! This is so helpful!!
Im glad!!! I’m always available if you need to ask something or you have any doubt.
Te quedo excelente este tutorial y que bueno es verte, ya anote todas las recetas♥️♥️♥️♥️
Thank you so much for this video ❤️❤️
Your very welcome! Thank you!
Sig.Salgado you are marvellous just no words to thank you for the beautifully explained creamery episode, it was amazing and so informative, lei sèi grande e merviglioso, COMPLIMENTI.
Jacolyn, Srilanka.
Thank you very much for your comment! I’m glad you found this video useful! Thank you again!
Wow that was very well explained. I learned a lot. Thank you so much! New subscriber here! 😊
Thank you very much. I appreciate a lot the comment! Hope you find useful some other videos or recipes!
Pastry cream
4 yolks
2/3 cup sugar
7 tbsp corn starch
2 cups milk
2 tbsp butter
vanilla
Muito boa receita . adoro seus vídeos.parabens.
Clare Arantes Muito obrigado!
Uaauuuu....que maravilha 🇧🇷✌️👏👍👍❤️
Muito obrigado! Também está em
Português!
th-cam.com/video/A6eZLwT_lb4/w-d-xo.html
👍👍👍
Question if anyone sees this in time:
I am planing on making a sort of custard/cream: my plan was going to be to make a custard and either incorporate or mix in pomegranate molasses and dried apercots. Then fold that whole mixture into whipped cream.
Will the acidity from the pomegranate have any effect on the custard setting or splitting the whipped cream if both are cold?
(The plan may also be to sub the milk in the custard for cream as well to stand against the acid better)
Hello! Thanks for writing.
Here you have my recommendations:
1- you could make a pomegranate pastry cream. You could use the same recipe of pastry cream and substitute 1/3 of the milk by pomegranate juice. Follow the same steps.
Then the next day beat the pastry cream and make some Chantilly with mascarpone cheese (recipe is here).
The idea is that you should make a diplomatic cream with the pomegranate cream and the mascarpone Chantilly.
Fold the Chantilly into the cream.
Chop some dried apricots, and add them at the end when you are almost getting the diplomatic cream.
Hope this works for you. If you any doubt, please let e know.
I am attempting to make a 4 tierd white cake with Chantilly or Diplomat on outside and strawberries on top. I am making it to honor my grandmother who would have been 100 yrs of age this Valentine's Day. I am the only one to please with this recipe so no big stress however, the love poured into the process of making her favorite cake means alot. I don't need to worry about the length of time the Chantilly sits out bc I am doing a quick virtual tribute via zoom but I want the Chantilly or diplomat to last on the cake in the fridge for 2 days so that all I need to do is pull it out and light 100 candles super quick. 😃 Do you recommend Chantilly or Diplomat or have any other suggestions? I am leaning towards Diplomat because I love the cream in a lobstertail pastry and after all I'm the only one eating it until I share it randomly. Thank you so much 💯
That’s simply amazing! I wish her a wonderful happy birthday! And I’m
Sure she will be extremely happy with your creation. I would recommend diplomat cream.
@@SweetSalgado graziemille!
Update: I made a small trial cake with Chantilly, diplomat and buttercream icing (powder sugar would have been better). Diplomat was the best. However I wasn't sure of what proportions to use between chantilly and pastry cream. I did 3 parts chantilly to 1 part pastry cream. I will do the final cake this Friday. What measurements do you recommend for the diplomat? Grazie!
@@melm1932 good. And yes, definitely the diplomat cream is the best. Well, the recipe of the diplomat cream is here. You can see the pastry cream and the amount of Chantilly.
New subscriber here 🙋🏻♀️ I liked your tutorial, very useful and well explained 👏🏻 thank you so much 😊
Thank you very much!!!! If you have any questions or want to consult anything in Larry’s matters, don’t hesitate to write!
Hello! Thanks for your wonderful recipes. These are truly a collection of gems for novice home cooks around the world. I have a question. If I'm going to make a 7" round fraisiar cake with your diplomat cream recipe, do I need to adjust the measurement? How much does this recipe yield in cups?
TIA, love from Bangladesh.
Hello! Thank you very much for your comment and for contacting me. This recipe is about 600gr of diplomat cream. For a 7” ring I would say that this recipe would be enough. Because you are going to have the sponge cake (Genoese preferably) and the strawberries. I don’t know how much is this 600gr of cream diplomat in cups. But I’m sure that would be enough. If you are going to make a tall cake maybe you could ad 50% more to the recipe. That means a recipe based in 325gr of milk for the pastry cream. With this amount as guide you could get the amounts of the other ingredients. If you any doubt please let me know
Thanks for the response! ❤️❤️
Hi. A super informative video, thank you! Quick question: my crème patissiere separated (liquid seeping out) after a few hours in the fridge, why is that?
Thank you very much! I have to be honest with you… I never heard that before.
This is what I think: the cream had some lumps before you refrigerate it. To avoid that you could mix the sugar with cornstarch before the yolks. Then, once you add the milk to that mixture use a colander to add that in the pan before cooking.
On the other hand, if this is not exactly what happened, try to smooth the cream in the mixer (remember that this step is going to be necessary anyway before using the pastry cream) and see if it comes back by itself.
Of you have any other question, or this doesn’t clarify your doubts, please let me know!
Hello. A few remaing questions...Is the sugar in the pastry cream powdered or regular? How many vanilla beans were used in custard? Chantilly? How much flour was used in custard? How much powdered geletin can be used instead of sheets? Thank you 😊
Regular sugar is used for the pastry cream.
You can use one vanilla pod for 2 litters or kg of pastry cream. In fact you could add all the beans in the milk the day before and let it I fuse in the fridge overnight.
About powdered Gelatin check the section dedicated to that matter in this video th-cam.com/video/BFi69Jo_NaE/w-d-xo.html
If you have any other question please let me know!
Recipes very detailed. Which ine of these creams can be used for a layer cake. Appreciate ur advice
Thank you very much! For a layer cake I would recommend: 1- Chantilly cream (even better the recipe with mascarpone added) 2- Mousseline Cream - Diplomar Cream (for very fluffy cakes, because this is a very delicate cream) - the Bavarian cream (the cake must be done with rings and acetate collar - and the butter creams.
In the third part of the 12 Creams you will find at the end of the video and in the description, a list of the best uses for each cream, with examples and for how log could be refrigerated or frozen. th-cam.com/video/BFi69Jo_NaE/w-d-xo.html
Any other question, please let me know.
@@SweetSalgado thanks a lot for ur prompt reply. Appreciate the details provided. 🙂 i will definitely look at the video.
@@selvinahlevantard4609 Im always available for any question that you could have.
This a great video, Thank you!
Which of these creams holds best to warm temperatures? I’m trying to find a cream that will maintain on desserts outdoor on the Caribbean 😬😐
Thank you very much! Most of the time the best creams for being outdoors are the ganache and the buttercream. Of course, that doesn’t mean being at room temperature.
@@SweetSalgado thank you very much for taking some time to response! Much appreciated!
Thank you for sharing this recipe! Can this be used in sweet bread as a filling?
Thank you! If you are make reference to the pastry cream, definitely yes. Cans be used in sweet bread as well!
Hola y gracias por esto video!!! Me gusta muchissimo! :)
I was wondering if you could help me with something. I am trying to bake in the oven small tarts filled with pastry cream and topped by a layer of pastry dough. The problem I have is that the tarts require a minimum of 20' at 250 to bake but after this time the pastry cream inside reaches a temp of high 75C and starts expanding causing the rupture of the tart top. For the pastry cream filling, I basically use your recipe without the butter and I was wondering if maybe I could reduce the grams of yolks in the pastry cream recipe or maybe make the dough a bit thicker ( I am using 4mm at the moment). If I try to reduce the temperature the baking time increases and the cream eventually puffs up anyways.
Thank you again for any idea you can share!
Hello! Thank tou very much! For this kind of tart I would recommend the “pastel vasco” recipe. You could find it everywhere in the internet. Here you have an example:
500gr Milk
1 egg
3 yolks
75gr sugar
30gr corn starch
On the other hand sometimes puff pastry is able to hold much better the pastry cream.
If you have any other question, please let me know!
@@SweetSalgado Thank you for the suggestion!
Thank you so much! I wonder if you can share the recipe for cbocolate diplomat cream, it's so hard to find. Thank you in advance.
Hello! Thank you very much! For the chocolate diplomat cream just use chocolate pastry cream instead. And you will get a chocolate diplomat cream.
@@SweetSalgado I didn't think of that! Thank you very much.
Hi there, thank you so much for these videos ✨ for the mousseline, is it possible to add gelatin in the pastry cream stage for a bit more firmness? Or does re-whipping the next day break up the gelatin setting? Thanks again!
Hello! Thank you very much! You can add Gelatin to the cream. It would no break. As you could see for the diplomat cream, the pastry cream has gelatin added. If you have any other question, please let me know!
Is there a difference between pastry cream and vanilla custard? On line search only shows industrial amounts for pastry cream and suggests vanilla custard. I plan to make it from scratch as you show here but still, I am considering doing a taste test including store bought substitutes for personal future recipes at home when in a pinch. Thank you.
Vanilla custard and pastry cream are the same. It’s just terminologies in English
@SweetSalgado can diplomat stay stablenwithout gelatine? Can i skip gelatine?
Hello! Yes, you don’t need to use the gelatin. The gelatin is a way to secure the right texture. And to stay firm longer. I recommend to use a little less whipped cream and not to add the butter in the pastry cream. In that way you could skip the gelatin.
Is there any difference with the consistency when i use gelatine powder instead of gelatine sheets? Thank you
Not difference at all. Just have to be well hydrated. In this video there is a section dedicated to gelatin. I think that could help!!!
th-cam.com/video/mvyhOonSPG0/w-d-xo.html
I have a question, can I use powdered gelatine such as Knox? If yes how many grams can I use for diplomat? Thanks in advance 😉
Hello! In the third part of this serie there is a section dedicated to the gelatin. I think you will find that useful. Here is the link th-cam.com/video/BFi69Jo_NaE/w-d-xo.html
@@SweetSalgado awesome! Thank you so much and thank you for your free tutorial. I would like to try diplomat cream, also your orange and lemon cake. 😊
@@1Titan_speaker_man hope you like those! If you have any other doubt or question, please elect me know!
Hai sir it is okay if this cream use in frosting?
Hello! Which one? The best for frosting is butter cream and Chantilly.
May i know why do you have to refrigerate the custard overnight? Is it possible to use it immediately after it cools for about 1-2 hours?
Thanks!
Hello! The custard should be refrigerate because it’s the right way to pasteurize the cream. So, you refrigerate the cream until it gets 4C - 39F temperature. Then you have to smooth the cream.
Hey :) thank you for all this information. If I use flour instead of cornstarch would the amount still be the same?
Hello! Thank you! Yes, you can use the same amount. Remember to boil the plaster flour to eliminate that particular flavor of the flour from the cream. If you any other doubt, please let me know!
@@SweetSalgado that’s what I was struggling with today. I could still taste the flour in the pastry so i was thinking maybe I needed less flour. Could you please explain about boiling plaster flour?
@@Ruetendom when you are cooking the pastry cream, it has to boil for a while. The rule says that is about 10 seconds for every 100 grams of ml of milk. This helps to pasteurize the cream and to reduce the taste of flour. And remember that while it’s boiling, you have to keep steering the cream.
@@SweetSalgado omg you are honestly the best. Thank you so so much. I honestly really appreciate it. I am so glad I found your channel.
@@Ruetendom thank you very much for all the compliments. And if you have any doubt please let me know
Holy heck, he’s such a hot pastry chef. 🥵🥵💦 thanks for the recipes daddy 🤤
Thank you very much!!!!
I made the creme patissier exactly but unfortunately the next day was pretty runny, why ?😢
I’m sorry to hear that. Maybe you need to cook it a little bit more. I let it boil 5-10sec for every 100 grams of milk. That means that if you use 500 grams of milk you should let it boil for about 30- 50 sec. And remember that, you have to use the whisk all the time to avoid the cream get stick to the pan and burnt.
I have problem with corn starch, is it possible to not use it ? Thank you for the recipes!
Hello! Thank you for asking me. You could use potato starch or flour in the same amount. The result may vary a little bit. But it’s almost the same. In case you use flour, boil the cream a little bit more. Any other question, please no doubt to asked me.
@@SweetSalgado Thank you for the response!! No starches at all :) and traditional flours too. I tried with no starches and flour and it turned pretty nice!! A diplomat cream! Thank you!
Can we add any other type of cheese instead of mascrpone?
You could use cream cheese instead. I would not recommend any other cheese, unless you want that chantillí with that particular flavor. But for a cake or a sweet, cream cheese would be the strongest flavor acceptable.
Porque no da las recetas en español también???
Todas los videos tienen su versión en español. Le invito a entrar en el canal y ver los videos en español que le sean más de su agrado. Acá le paso el enlace de este video en su versión en español: th-cam.com/video/T2UuTWDp2u8/w-d-xo.html
Hi, do we need the heavy cream to be cold before whipping it?
I tried using whipping cream (tried cold and tried room temperature) but both separated into oil and water
The heavy crema has to be cold because the fat element has to be at that temperature to get whipped. Then, once the cream starts gettin whipped you have to stop. Otherwise the fat and the whey of the milk get separated.
@@SweetSalgado thank you!
For the pastry cream, how much does the recipe make
In the culinary world, as far as Creams are concerned, the amount obtained from the recipe is defined by the amount of the main liquid. In this case it is milk. The recipe has 500gr of milk which is 1/2 liter or 1 pint therefore, that is the amount you get from this recipe: 1/2 liter or 1 pint of pastry cream.
Chef, porque se me corta la crema para batir 😭
Hola qué tal? Pues se pasa de batido. Hay que dejar de batir cuando ya comienza a formarse ciertos pocos en la superficie, e ir batiendo poco a poco si hace falta un poco más de consistencia.
@@SweetSalgado ni siquiera me sube
😭
@@panramirezmodesto4715 intenta colocar el
Tazón en el congelador unos 5 minutos antes d e batir la crema. Y cerciórate de que la crema tenga un contenido graso igual o mayor al 30%
Awesome recipes and techniques but.. why tall-screen on a wide-screen platform? It is really annoying to watch on TV :(
Thank you! I choose that format because people are watching their phones all the time. So, it’s always easier to follow a recipe on the phone. It’s interesting how the “vertical way” it’s going to compete with the the wide screen (in some areas)
@@SweetSalgado I guess you're right, it also makes it easier to post in other platforms like IGTV or even Tik Tok, right? Thanks for replying! Gotta get used to the format then, your content is so worth it!
@@OmmieFerguson for this kind of videos I think works better. On the other hand, I would never consider to watch a movie on this format like Apple is trying to do. Thanks for texting!!!
erm。。。
shouldn't pastry cream + whipped cream = crème légère?
A crème diplomat is pastry cream + whipped cream + gelatin
Hello! Crème lègere is not really used in the culinary world to talk about this cream.
It’s known as Crème Madame as well.
There is a very thin line about this cream. Because there is a version known as Crema Diplomática from Italy, that was created almost at the same time of the Madame.
When they started adding the gelatin the called it Diplomt, and they started hagan for the millefeuille like the Italians were doing with the diolomatica before.
Right now, in the culinary world, the term Madame is not that used. And mostly they called Diplomat with or without gelatin.
On the other hand the recipe I used here has gelatin. In the basics of every description I just tried to use the main creams involved in every combination.
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@@SweetSalgado thank you for your speedy response! Much appreciated!
Te quedo excelente este tutorial y que bueno es verte, ya anote todas las recetas♥️♥️♥️♥️
Muchísimas gracias!!!!