Pastry Cream Tutorial
ฝัง
- เผยแพร่เมื่อ 16 ก.ค. 2024
- Creamy, luxurious pastry cream is very easy to make. there are many uses and so many ways to flavor it that you may want to always keep it on hand.
The recipe is below.
Pastry Cream
5 egg yolks, from large eggs
3 tablespoons corn starch
1/2 cup granulated sugar
a pinch of salt
2 cups Half and Half
3 tablespoons cold, unsalted butter
1 tablespoon vanilla extract
In a medium, heavy bottomed saucepan, off heat, whisk the egg yolks, cornstarch, salt and half of the sugar. When throughly mixed, place the saucepan over medium heat and begin to add the half and half in a steady stream. Whisk constantly until the mixture thickens. This takes about 5 to 7 minutes. When thick bubbles begin to burst on the surface, change to a silicone spatula and remove from the heat. Add the cold butter and vanilla. Stir until the butter melts. Strain the pastry cream through a fine mesh sieve into a medium bowl. Press plastic wrap onto the surface to prevent a skin from forming and refrigerate for 4 hours before using. Pastry cream thickens as it chills. Enjoy!
For tips on pastry cream, please watch the video. - แนวปฏิบัติและการใช้ชีวิต
You pronounce this so Wonderful ! Thank you 🙏🏼
Whenever I go to your channel I want to make your recipe! Wonderful job and explanation!
Thank you Alice! 💞
Good stuff👍
Thank you for the recipe!❤️
beautiful ❤very well explained
I love pastry cream with French toast and fresh berries as a dessert. I'm definitely trying this version, probably with a fruit tart this summer. Thanks for yet another winner!
I love your idea for French toast! I think you just gave me a dessert plan for dinner tonight 😍
Your dog is so cute. You should do a video on making dog treats. I asked the Joy of Baking lady to do that. I don't think she's going to. But these days people are more descerning about what they feed their pets. Just a thought.
I discovered a spice I never knew about. It's from France inspired by the Basque region of Spain. I'm in love with it. It's a chili powder or pepper powder. However it's elegant and complex, and doesn't make a nuscence out of itself. I would imagine you may have heard about it or used it, but in case you haven't it's called Piment d'Espelette.
I'm in love with the stuff. I can't stop using it in everything. Except I wouldn't use it in conjunction with pastry cream. I bought it on Amazon. I can't recommend it enough. If you've never used it get some.
I have planned on making both dog and horse treats! I try to not do much baking in the videos for summer which is difficult. Our oven is on year round.
I have never heard of that pepper blend, but as soon as I finish this, I will jump on Amazon. It sounds pretty perfect. Thanks Nelliebly! 🤗
I just purchased the Piment d' Espelette. Gotta love Amazon!😍
very nice!
Thank you weggy.
YOU my dear are not good for my waistline LOL 😉 I loved the explanation of the different utensils…Absolutely! Do what works! thank you!
Thank you
Hi Nina, i just cut the ends off of a celery stalk, learned that from you. Thinking about you and hope, all is well and under control as far as physical well being. Much ❤ from Oregon!
Hi Ursula! It's great to hear from you! I'm involved in synchronized swim and love it because water is very healing. Much love back, and as always.... cheers dahling 🥂🍾
@@ninainthekitchen1455 🍷 Wie immer, pfeifen wir aus dem letzten Loch. 🤓
@@ursulathomas113 lol
All your videos are fantastic! Are you taking a break? Hope you upload more!
Thanks for writing, Corey. I do plan on making more videos. I just can't say when. We moved, and I thought that would be a good time to take a break. Since our move, so many people have found my channel and subscribed. In the meantime, I have become very busy in our new community.
I will post more videos, but I can't say exactly when. Is there anything in particular that you would like to learn? Please let me know. 😘
@@ninainthekitchen1455 I have struggled with Enchiladas for a long time. They always turn out bland and really not that great. I have tried doing it with both corn and flour tortillas. I have made several different recipes for enchilada sauce. Not sure why I cant get them to taste as good as they can at a Mexican restaurant.
@@corey3151 Oh, I can definitely help you with that. 👍🏻👍🏻😋🥂
Hi! I already made your pastry cream. And I love it❣️ l have a question, can I freeze the pastry cream? Thank you!
Hi Fadua! Unfortunately, my answer is no because this recipe is made using cornstarch. After thawing it you will have a puddle instead of a beautiful custard.
Some recipes use flour to make the cream and so, technically, you can freeze that but, I have never made a good quality pastry using flour.
I cannot recommend freezing either method because pastry cream is a rather delicate item and my fear is that the crystals that form when freezing would damage the structure of the cream.
I'm so glad that you enjoyed it... and it's so easy! 😉💞
@@ninainthekitchen1455 I really appreciate you answering me and letting me know why it can't be frozen. I always learn a lot with you! ❤️😊
Where are you, Nina?
We have moved, and I have no other reason to have stopped. I promise to get back to it soon. Thank you for asking ❤️
@@ninainthekitchen1455 oh, good!