Decoding French Baking: The Secrets to Making Perfect Baked, Stirred, and Pastry Cream Custards
ฝัง
- เผยแพร่เมื่อ 23 พ.ย. 2022
- Custard is simply on the most important pillar of French patisserie and is something any aspiring pastry cook should master very early on. I give 3 demonstration on how to make the baked custard, stirred custard and pastry cream.
DESSERT COURSE FOR BEGINNERS: bit.ly/3XFIDGW
CUSTARD BASED DESSERT PLAYLIST: • Playlist
INGREDIENTS (used in each demonstration)
2 eggs ( whole or just egg yolk)
50 grams white sugar
250 ml whole milk ( full cream cream)
half a vanilla bean ( seed scraped in the milk
12.5 grams corn starch (for pastry cream only)
12.5 grams flour ( for the pastry cream only)
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Fibrox knife set (victorinox):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
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For people wanting to learn technique like in culinary school:
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Paul Bocuse Institute culinary book:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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Long live custard😀
@@jamesa7506 YES SIR!
Ι am marrying you now!🤗🤭
ALLONZ Y
Vivè la crème!
Please don't ever say that to Crip Mac
I am an old lady, but I must say, you're a handsome chef! If only I was in my youth again! Love your channel, very informative!
We are a lactose intolerant household so we’ve always paid a huge premium for pre-made lactose free and dairy free custards. We’ve tried the powdered base custards but they always taste so powdery so matter how you make them.
It was so lovely to be able to learn how to make my own custard that as a bonus, also wouldn’t have my household spend the day in pain.
Thank you so much!
Thank you for showing us 3 ways in one video ✅
🙂👍
We can make our own 3 way video 😉
Love your videos on French cuisine.
This is just what I needed! My great grandmother, born in 1905, used to make custard over toast as a special treat when I was a child. I have been wanting to make it, but every time I googled custard over toast, a yogurt custard would pop up. Her custard was exactly like your second custard. Thanks so much!
Hi from England
I love all types of custard.
I love cooking - it has been my therapy through covid lockdown in England. My maternal grandmother was born in Ireland and came to United Kingdom in 1901 and was a great cook as my late mother learned to cook and so have i learnt to cook
My custard i make is Mascarpone Custard. I use this when making my trifle. Trifles are a traditional English thing at Christmas
This video is very helpful. Thank you!
Vraiment utile! Merci
Fantastic. I love the final view of what you get with three different methods.
Nicely done, great explanations.
Oh how I love #3. I make mine from powdered custard but its always lumpy because I'm lazy about making it, but it still tastes nice and keeps me happy. Makes cheap sponge cake from the supermarket leap multiple ranks. LOL!
Thanks for this, very helpful!
That was beautiful, thank you.
Fantastic Stephane, thank you sir.
Fabulous video! Thank you!
This is a very useful video, thank you Stephan.
Thanks, this type of video is very useful. It enables the viewer the ability to create instead of just to consume recipes and imitate. I really feel like I understand now the basics of custard. I tried the first baked custard and it turned out pretty well. I just now know the ratios and can do whatever I need with it, just super good. Thanks a lot.
that’s a great feedback actually now keep in mind these are the very broad outline and each recipe can be fine tune and use different measurement for a better tasting result or consistency
Really informative and yeah you can use it as you wish
This was really helpful. Thank you!
Loved this demo.much needed.thank yo7
I’m so thankful for your instructions, demonstrations and explanations. This video is gold!
glad you like it
Brilliant! Thank you
All those years of trying to understand the different processes and here it is in one lesson. Merci beaucoup Monsier! Bisous x 2.
🙂👍
Wonderful lesson - thanks so much and happy holidays.
This is a great idea for Christmas, go for the simple one this year. A simple vanilla pudding 😊
Made a blueberry tart using your pastry cream yesterday….beautiful Thank you
That was awesome. Merci beaucoup!
Oh my god! I was looking for it for too long😍 Thank you!
Exactly what i needed and perfect video to follow.
Can’t wait to make at least of this. They all look so delicious.
Thanks.
This is such fun. Thanks for the inspiration to play with more custard!
Thank you. Your explanations are very clear. Happy Christmas.
this was really informative - thank you!!!
Brilliant, amazing the difference leaving out the egg whites makes.
Thank you for making this array of custards. I've watched other videos which make only one type and I had no understanding of the others at first. You tied them all together so we can experiment, which is wonderful!
Perfect ❤
Thank you so much. Something so simple but a lot of us struggle with. Can't wait to practice practice practice now🙂 Merci🇳🇵
Nice presentation! Thanks.
Master class. 👍👍👍👍👍
Thank you for the lesson how to make Custards 🙏 Love it❤❤❤
Love this video. Thank you. It’s an important one.
great to hear it was useful🙂
My favorite channel, one of the best!!!!! ❤️🙏🏻🙏🏻❤️
Thank you for this demo and explanation of how to do it best. I’m trying this for sure.
glad it was useful
Thanks for this. My husband makes ice cream, and he always uses egg yolks. It so good!
Looks yummy 😋😋😋. Thanks.
Fabulous. 🥰
Merci beaucoup! Your demonstrations are very easy to understand. I just finished a bowl of perfect custard sauce to accompany my apple pie. Just subscribed to learn more 😊.
you are a good teacher.
thanks a lot, thank you, timestamps: 03.30min. custard for vanilla pudding and tarts with whole eggs, 07.42min. vanilla custard sauce with only the egg yolks, sweet spot just below 82-83°C, 12.13min. pastry cream cake filling with extra starch and flour
Water boils at 212 F at sea level but Denver elevation it is lower at 202oF. Effect coffee custard etc. I wonder if you're elevation is a little higher than this chef.
Thank you so much!
i can't wait to try! I thank you :D
You are the best!
thanks for the demonstration of custard types.
👍
Lovely!
I must admit, having a French accent does make everything better and more flavorful😅 and even easier to follow.
Love your videos. Merci!!
Really excellent teacher!
thanks a lot 🙂🙂👍
aah, tellement charmant. Great video and very educational. Beaucoup thank you.
Soooooooo glad I found you!!!!!!!😊
very detailed thank you for this
thanks
Delicious!! Now I'm dreaming of croquembouche😌😋
😄
The absolute best video on making custard I’ve seen. 😊👍
great to hear thanks so much 👍👍
Thank you for sharing the tips & recipes!
I am currently a student of culinary college, and some of your videos (including this) one of my resources to learn more bcs time in class is limited, sometimes I want more details but have to share the time with other students.
Cheers for 2023, waiting for the new videos 🎉
Thank you!
First time I run into you videos, I have seen like four so far in less than an hour! I loved each one of them, and because of that I am going to going to join your channel. From now on you are going to have one more pupil!🙃🙃🙃
Thank you!!
Thank you Chef! I LOVE custard . Most of my favorite desserts are custard based. Even the wonderfully yummy pecan pie, pumpkin pie and the all time favorite Boston Cream pie. You can't have an awesome dessert without all that European influence.
Oh and my very first Flan was perfect but now they all get watery , including my bread puddings. How sad, But not my eclairs. They are divine. Would be very sad if that turned out watery. 🤣🤣🤣🤣
you have gained my trust and I'm subscribing to your channel
I searched alot about this sauce recipe thank you for sharing this recipes
glad it was useful 👍
Can’t believe to give such a presentation for free😮😮😮😮! Merci!
Merci Chef!!
🙂👍
OMG I wish I had known these things years ago. Makes so much sense. I will be doing things this way from now on.☺
I like all thees recipes.
Thanks for sharing.
👍🙂
Delicious
My favourite
I love all custards!
Thanks for taking the time to share these delicious recipes!🥰✨
my pleasure
Thanks!
Thank you,
This has been helpful beyond belief, I've been trying to make icecream by watching various tutorials and struggled with the thickening part, however, everyone says to stop at 75C and my creme doesn't seem to thicken enough unless im using additives like banana or strawberries which will obviously increase the viscosity, I'll be taking it to 82 next time and seeing if I notice a difference
Your channel is my favorite
your gray hair looks great. 👍🏻 along with your great teaching and recipes !
very fun!
Best custard recipe hands down
I make the first two with goats milk, eggs, and honey. Works great (and its all home grown items for me).
Educational!
Great Tutorial!
Thank you for sharing!
Greetings from Singapore ❤
Edith, a happy and appreciative Subscriber
thanks a lot
Looks good..happy I found French cooking academy
Superbe mon ami. Amitées du Brésil
Great coverage. I am a fan of a well prepared custard. Nothing earns my scorn as much as a badly made or synthetic custard. I even balk at adding cornstarch or some type of thickening but I know for pastry work it is sometimes necessary.
Thanks
Thankyou this was great for my 16yo granddaughter and I to do together
Custard is the best!
Thank you, it was very informative. The only thing that surprises me is that you make sauces and custards in a saucepan, not a saucier. I might be wrong but I think that saucier was included in the Mauviel set that you bought.
Just by chance I came across ur website . I am so happy because you demonstrate so nicely and clearly plus quote quantity of each ingredient. Also you have mentioned the difference of each type and in what each can be used . I am in Pakistan and have subscribed to ur channel . Surely will try each custard type . All the Best with Kind Regards
Shagufta Malik
Very good vedio..thk
Apart from ur cooking instructions being very helpful, i have to compliment u on ur English..( considering it's not ur original language,u Vocabulary and pronunciation is better then many Brit people👍) i And have a niece whose in her late 30,but only learned English when she was 17..Ane was educated in Israel, France ( Nantes) and London!
Stay well,ur Health is ur Wealth..Bon chance!
I've been asked to make a snot slab (vanilla slice) for Christmas so this was nice timing.
OMG. Hahaha. Never heard it called that before.
@@dinglebat63 😂😂😂 my mum groans every time lol.
It’s a snot block when you buy a single one from a bakery, but then a bakery near us started doing huge ones as cakes. We had them on a few occasions. They were incredible! But they were more than a block so we named them snot slabs 😁
😅😅
@@moniquem783 Pro Snot Tip...a tiny touch of green food colouring and just a few raisins for the odd chewy bit here and there are vomit worthy add ins..👍
@@mrkim3257 😂😂😂 indeed they would be! I might pass this time though. Would be good for Halloween though if I celebrated it. I guess then it would be called a Spew Slab 😂😂😂
Thanks for the video. Can we use a liquid sweetener the same way?
QUI, OUI, OUI!!!!! MERCI!!! 🇫🇷
Love you!!!
I detest shop custard. 🤢
I used much less sugar and it tastes yum yummy, nice and medium thick!! Using Soya Milk next time though, as i ran out. Shopping tomorrow. 😂
I want to eat them all 🤭🤣🥰i love French desserts
Happy Thanksgiving from Texas :)