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.
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!
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
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
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!
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!
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!
Thank you so much. I needed to understand the difference between the 3 custards and your explanation was very enlightening. I knew how to make the thin custard but did not know that there were 3 types.
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.
Hi my aunty , from London always used to made the Custard cream for me but never ever with the whole eggs, she made it with only the red ones of the eggs and it was wonderful..🙏🏻❤✝️
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!🙃🙃🙃
Excellent video. In Greece we have a traditional sweet bread called tsoureki. Tsoureki consists of enriched dough. The most succesfull recipes suggest to create the custard (without making explicit refference to custard) first and then incorporate it to the dough. By doing this you actually bind the sugar that due to its high concetration kill the yeast in tsoureki dough leading to a frisby like bread 😂. So, custard is the most effective shortcut to deal with enriched doughs. Just genious and beatifull simultaneously. Thanks a lot.
Thanks for this, now I know whyIve been disappointed when asking for custard and getting something less than what I expected. Have made these all for my own benefit now. Also used eggnog to make the pastry version, nice and bold flavor!
@@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 😂😂😂
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 😊.
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 🎉
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
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!
Thank you for the great information and wonderful demonstrations. Was I not paying enough attention or have you not mentioned which of the three is used for summer tarts with fresh fruit on top?
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
Bravo Stephane👏👏👍I have been making third recipe crème pâtissière for all my cakes for Years I never mixed flour with cornstarch though! 🤔Can you give me the ratio of it? 😊
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.
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
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.
I’m so thankful for your instructions, demonstrations and explanations. This video is gold!
glad you like it
Totally agree. Hope to see many more with this excellent instruction.
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!
or just pop a lactase and eat regular custard.
Use soy milk
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
All those years of trying to understand the different processes and here it is in one lesson. Merci beaucoup Monsier! Bisous x 2.
🙂👍
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
Very nice, Sir, great explanation of different varieties Custer. Appreciate your recipes. Wow 😮😊
Merci beaucoup 🥰 j'ai étudié le français à l'université et j'ai séjourné chez des amis aux Issambres sur la Côte d'Azur
Thank you for showing us 3 ways in one video ✅
🙂👍
We can make our own 3 way video 😉
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!
If only darling...in the next life my dear...meanwhile enjoy the custard 😊
Wtf. Hitting on a man who’s presenting pastry skills. As if we would be available to you?
😂❤
LOL I am 80 years in age, but 20 in spirit and he is as delicious as his Patisseries
Wow!!! Fantastique! I learned a lot and I will use it when I make an Italian rum cake - two custards in that.
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!
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!
Made a blueberry tart using your pastry cream yesterday….beautiful Thank you
This video is amazing. 2 turned out great
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!
I must admit, having a French accent does make everything better and more flavorful😅 and even easier to follow.
Love your videos. Merci!!
Thank you so much. I needed to understand the difference between the 3 custards and your explanation was very enlightening. I knew how to make the thin custard but did not know that there were 3 types.
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.
Love your videos on French cuisine.
Hi my aunty , from London always used to made the Custard cream for me but never ever with the whole eggs, she made it with only the red ones of the eggs and it was wonderful..🙏🏻❤✝️
Delicious!! Now I'm dreaming of croquembouche😌😋
😄
Thank you so much. Something so simple but a lot of us struggle with. Can't wait to practice practice practice now🙂 Merci🇳🇵
Brilliant, amazing the difference leaving out the egg whites makes.
XLNT demonstration. Thanks, chef!👏🏾
Thank you. Your explanations are very clear. Happy Christmas.
Thank you for the lesson how to make Custards 🙏 Love it❤❤❤
Thanks for this. My husband makes ice cream, and he always uses egg yolks. It so good!
Thanks. very nice. I learn tons. Thanks
Fantastic Stephane, thank you sir.
This is a great idea for Christmas, go for the simple one this year. A simple vanilla pudding 😊
Thank you for this demo and explanation of how to do it best. I’m trying this for sure.
glad it was useful
This is such fun. Thanks for the inspiration to play with more custard!
Loved this demo.much needed.thank yo7
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!🙃🙃🙃
Great video. Thank you.
Excellent showing/teaching
Can’t wait to make at least of this. They all look so delicious.
Thanks.
This video is very helpful. Thank you!
Exactly what i needed and perfect video to follow.
thanks for the demonstration of custard types.
👍
this was really informative - thank you!!!
Nice presentation! Thanks.
Love this video. Thank you. It’s an important one.
great to hear it was useful🙂
Excellent video. In Greece we have a traditional sweet bread called tsoureki. Tsoureki consists of enriched dough. The most succesfull recipes suggest to create the custard (without making explicit refference to custard) first and then incorporate it to the dough. By doing this you actually bind the sugar that due to its high concetration kill the yeast in tsoureki dough leading to a frisby like bread 😂. So, custard is the most effective shortcut to deal with enriched doughs. Just genious and beatifull simultaneously. Thanks a lot.
Thanks for this, now I know whyIve been disappointed when asking for custard and getting something less than what I expected. Have made these all for my own benefit now. Also used eggnog to make the pastry version, nice and bold flavor!
Wonderful lesson - thanks so much and happy holidays.
This is a very useful video, thank you Stephan.
Thanks for this, very helpful!
you have gained my trust and I'm subscribing to your channel
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 😂😂😂
Really excellent teacher!
thanks a lot 🙂🙂👍
My favorite channel, one of the best!!!!! ❤️🙏🏻🙏🏻❤️
your gray hair looks great. 👍🏻 along with your great teaching and recipes !
you are a good teacher.
Can’t believe to give such a presentation for free😮😮😮😮! Merci!
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 😊.
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 🎉
Oh my god! I was looking for it for too long😍 Thank you!
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
I searched alot about this sauce recipe thank you for sharing this recipes
glad it was useful 👍
That was awesome. Merci beaucoup!
aah, tellement charmant. Great video and very educational. Beaucoup thank you.
Soooooooo glad I found you!!!!!!!😊
Nicely done, great explanations.
Looks good..happy I found French cooking academy
You are the best!
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!
Brilliant! Thank you
Thankyou this was great for my 16yo granddaughter and I to do together
Excelente ❤
Educational!
Great Tutorial!
Thank you for sharing!
Greetings from Singapore ❤
Edith, a happy and appreciative Subscriber
thanks a lot
Thank you for the great information and wonderful demonstrations. Was I not paying enough attention or have you not mentioned which of the three is used for summer tarts with fresh fruit on top?
Superbe mon ami. Amitées du Brésil
Delicious
The absolute best video on making custard I’ve seen. 😊👍
great to hear thanks so much 👍👍
Master class. 👍👍👍👍👍
Vraiment utile! Merci
I love all custards!
Thanks for taking the time to share these delicious recipes!🥰✨
my pleasure
Your channel is my favorite
Custard is the best!
I recently learnt to make custard style ice cream. I didn't know that it is the same recipe as French custard!
I like all thees recipes.
I make the first two with goats milk, eggs, and honey. Works great (and its all home grown items for me).
Lovely!
i can't wait to try! I thank you :D
That was beautiful, thank you.
Merci Chef!!
🙂👍
Looks yummy 😋😋😋. Thanks.
Fabulous. 🥰
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
Best custard recipe hands down
Bravo Stephane👏👏👍I have been making third recipe crème pâtissière for all my cakes for Years I never mixed flour with cornstarch though! 🤔Can you give me the ratio of it? 😊
Just curious, why did you remove the egg whites for the thick custard? What effect would using whole eggs for the thick custard have?
It wouldn't be thick.
In your third custard used for cake fillings, do you cover the custard surface with saran wrap as it is cooling?
Very good vedio..thk
Perfect ❤
OMG I wish I had known these things years ago. Makes so much sense. I will be doing things this way from now on.☺
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.