How to Make Pastry Cream | The MOST Delicious Thing Ever!!!
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- Опубликовано: 19 июн 2024
- 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!
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I made a double batch of pastry cream to fill a sheet cake I was making for a first birthday party, for a paying client. I put it in the fridge, inside my house and went to my day job. Ten hours later I came back to a half empty container. My Mom says, oh, I ate some of your pudding. It was the best pudding I have ever had 😂😂 I made a new batch, that's why I make my cake components 3 days before delivery.
🤣🤣🤣 Sounds like something my husband would do!!
That is a great story! 🤣😍Thanks for sharing!!!
Hee hee this was so cute and sweet.
OMG That is hilarious!
Watching some videos how to make vanilla or banana pudding there is no much difference with the pastry cream. Some are very similar, some adds flavoring to do a fancy pudding or pastry.
Pastry cream by preppy kitchen
1. 2 cups whole milk (473mL)
2. 1/2 tbsp Vanilla extract/paste
Let the milk seamer on medium heat
- On a different pot
3. 6 room temperature egg yolk
4. 2/3 cup granulated sugar (135g)
Whisk it up till its lighter lemony colour
Let the milk rest for 15 minutes
5. Add 1/4 cup cornstarch (37g)
6. Add the milk mixture to the pot , slowly drizzle it down
Put it in a medium/high heat and keep whisking until it changed its consistency to a more thicker one
7. Add 1 tbsp of unsalted butter (15g)
Put it in a plate and let rest in the fridge or keep it till its room temperature
Thank you!
1 tbsp unsalted butter at the end!
@@hildamondonedo7317 oh my I never noticed , I made this 2 times without adding it in lol, thanks for pointing it out to me, I just edited the original comment
thank u so much:3!
Thank you so much for this!
This has been my go to pastry cream recipe for a while now. Love it. I did read somewhere that if you whisk the sugar and corn starch together before adding the egg yolks, you don't get lumps and it's easier mixing, so that's my little trick!
Love your videos 💜
I've done it that way too, lol. The last batch I made called for 2tbsp of butter but I wanted my pastry cream to come out of the fridge without it being a big blob that I had to re-whisk so I added 3 more tbsps. Not only was it not a blob, it was silky and it held its shape. Sometimes playing around with a recipe will give you a delightful dessert... 😋
I will try that! 😃 Thx for the trick.
The sugar crystals work to break down the lumps of corn starch.
One of our fall holiday traditions has become a tart that uses pastry cream blended with crème de marron as one of the layers. If you haven't tried chestnut pastry cream (and you don't have a nut allergy, of course), I highly recommend it!
If you mixed all cold egg, sugar, corn starch, and add slow the cold milk , put all on the heat after,don't worrie about lumps they will disolve in the process
John, you are my" go to man" when it comes to almost every dessert possible. Im rarely disappointed. Many thanks.
Made this recipe at least a dozen times and every time it turns out perfect!
Super easy video to follow along during the cooking process! 10 out of 10 recommend as a cake filling!
You make the best tutorials. All you tips and real time makes baking much easier to follow and metric yay! Thanks from Australia 👏🏻👏🏾❣
i made this recipe today, it was my first time making custard it was perfect the taste and the texture and easy ! i recommend for everyone to try the recipe you’ll not regret it🤤💕..thank you for the recipe.!
Do we want to talk about his artistically smoothly explaining skills?
You and your partners children are so blessed, the way you explain the what, how and why is perfection.
I watch a lot of cooking channels on RUclips, but seriously, you give the absolute best instructions.
Him and "Chef Jean Pierre" are spot on with the details 🤌🏼💯
I’ve made pastry cream for the first time successfully thanks to this recipe and video. All your tips and notes helped to really understand what to do and what things are supposed to look like. I looked at the clock and back at my pan and the texture turned on me, recipes like this feel like magic
OMG! I love this guy! He's such a great cook and all of the recipes I have tried come out fantastic ! He explains everything so well and you can TRUST his advice and recipes! LOVE MR. PREPPY !!
This looks delicious! I LOVE how thorough he is with directions. He gives some great tips too, and explains the "why" of things. I may have to try this. Thumbs up, as always! (Helpful hint: I did not see him mention the ratio of a whole vanilla bean vs. vanilla extract. He may have mentioned it, and I just missed it. Here is the ratio for those using vanilla extract, in lieu of a vanilla bean. In lieu of a whole vanilla bean, you would use 1 tablespoon vanilla extract. Hope this helps).
I came across Lady fingers at the grocery and thought I should try making a Tiramisu. Never made it, or pastry cream for that matter. So much fun to make. And, way easier than I expected.
Going to make another for Christmas because my husband loved it so much.
Thank for ideas to make it even better.
I can't wait to try making this delicious cream for cream puffs or profiteroles! Thank you for all the tips Preppy!
How much I love your preppy kitchen John! Thank you! 😍🤩😍
I made this for a get together. I made a lemon and pistachio version. Everyone loved it! Thanks for the recipe.
You are AMAZING! I have learned so much from you! And ignore people's comments about talking too much or the way you talk. I find you an adorable young man!
Very well said I've learned so much from this channel
I began making this at 12 yo and have continued for 50 years. Yes, I'm that old. Obviously, I love this stuff!
Your copper collection is nice. I am an antiques buff and collected copper over the years. I enjoy using it daily.
Have fun in all you do!
Just know I appreciate your teaching, I feel so comfortable watching your videos, they give me so much confidence, and encouragement, keep on doing whatcha doing 🙋
I always wanted to see a tutorial on making this, thank you! It is fun to watch your enthusiasm!
Love the quality of your videos lately! You’ve been killing it, didn’t know it could have gotten any better. The sciencey bit about the protein was cool :)
Vanilla Pod: "Oh, use me. Use me!""
John: "I love seeing these vanilla beans - it makes me soooo happy..."
I would pay top dollar to witness that vanilla-pod nonsense...thanks for the video and the science lesson. You are so amazingly talented - I mean: passion fruit pastry cream! The defense rests.
Me too 😊👍🏻
😄
Yummy! I too am a big fan of pastry cream! It’s so versatile like you mentioned. I like it thinned out as a bottom/sauce to a pastry. Thanks for sharing John!🙋🏾♀️
That looked and sounded incredible! Just as a "pudding" treat even! The thing I really enjoyed was getting a science lesson about proteins and denaturing. I may try making a tart for Easter this coming April. This sounds like a winner. Thanks!
Pastry cream is just so great to have around! I usually end up putting it in trifles or icebox cakes, but I really love when I have the time to also make chocolate pudding so I can have DIY pudding packs!
Can you fill doughnuts with the pastry cream
This recipe is awesome. Thanks! I had leftover bananas and made an incredible banana cream pie using this recipe, a graham cracker crust, and fresh whipped cream. It was delicious.
Made this. Absolutely delicious! Thank you chef 🥰
John I love how you explain everything
I gotta ask: how do you remain so lean? All this delicious food! And that fabulous kitchen?! Just WOW! ❤❤❤
I like how you explains the recipe ! You inspires to live in the kitchen!
Yes... any kind of homemade pastry cream... it's a beautiful thing.. thank you so much.. you're a good teacher
I love your channel. My family appreciates all you've taught me.
Thank you for this recipe! I followed your flag cake recipe for the 4th of July and had 6 egg yolks leftover. Perfect recipe for those leftover egg yolks. This pastry cream is delicious with fresh fruit.
I love pastry cream. I make lots of pastries for my family with it. Thank you for sharing your yummy recipe!❤️
My mom was just asking me about this a couple of days ago. She said that in 85 years she had never made it. I will share it, as this pastry cream turns out perfectly. About time to make the yearly eclairs for DH's birthday for his friends at work, so it was nice to have a refresher.
Thank You so much you did an amazing job of showing and explaining how to do it and why you should make it! Bravo 👏
Such a satisfying video to watch! You are an excellent teacher Mr. Kanell.
I love how you explain the protein reaction with corn strach
Just made this 🤗 it was the easiest and best crème patisserie i ever did. It looks and smells sooo yummy.
I just made it it tastes amazing sweetness is perfect thank you for sharing this recipe ❤
Explaining the food science behind proteins? Alton Brown would be proud.
Yes!! Alton did it with sock puppets though 😂
i've made this recipe of your so many times and comes out perfect and delicious every time. Thank you
i love your channel soooooo much. especially, because you always get straight to the point at the beginning of the video.. no lollygagging around. ..and all of the recipes are easy to follow and deeeeelishhhhus!! ..much love!.. and thanx!!
Thanks for the practicality of food science lessons w/cooking this. Great job!
This is the most delicious thing I’ve ever made in my life. Thank you for the recipe!
Thanks John 😊 I’ve been looking for a really good pastry cream recipe to use as I am attempting to try making pate a choux one of these days. Can’t wait to try it - looks exquisite 🌷
Yum John! Pastry cream is so good! I love having it with so many different pastries. It even tastes great just by the spoon! Thanks for this recipe! 😋 😋 😋
You are soooo welcome!!! You can also flavor it with different things too!
@@PreppyKitchen I want to make coffee-flavored pastry cream. Would it be ok to add my espresso to the milk in the first step, or rather towards the end? Thanks!
@@odilemeijers7344 Expresso powder is used to allow the creamy milk benefit for the silkiness of your pastry custard. Recommend 2 Tblsp. powder added to the milk mixture after it is warm and before tempering eggs.
Best recipe for pastry cream! Thank you 😊
Just tried out this recipe to use as a filling in my sourdough bagels, it turned out AMAZING!
Thank You. 😍
WOW! Super easy to make and delicious. Thank you! YUM!
It is 4:35am in Germany rn and I just made this as a filling for croissants for mothersday and it tastes divine😍😍😍😍 a liiiiittle bit too sweet but next time ill just use a bit less sugar❤ Thank you so much for this recipe💓💓💓 I'm sure my mom will love it😍❤️
I love that adorable little cutting board!
My need for this is like Now! I'm making a Italian Rum Cake this week.
I have printed this out, I'm going to use this recipe for Eclairs and Cream Puffs. Thanks John, been following you for several years now. Keep up the good work.
MMMMMMMMM!!! So simple and yet so decadent! Love all things you create!
I love it so much. Thank you for this receipt
I was just about to make éclairs and this is perfect!!!
you explain the steps so well and clearly.
Thanks John it's something I've always wanted to make watching has given me confidence always enjoy trying your videos out in the kitchen with my 8 year old nephew
yesterday morning in NYC before my flight home I ate a sauteed apple crepe with pastry creme and caramel sauce at Cafe Henri in Long Island City. It was sooooooo delicious, I had to look how to make each thing. THIS will be my pastry creme! looks amazing!
I'm here for the food science lesson today! It's so interesting to me learning how and why things happen in food and cooking/baking. It's my mum's birthday in a couple of days so I'll be giving this recipe a try!
I think I can use this cream recipe very well!!!I'm always learning well!Thank you for the detailed explanation and great recipe❤
Just made this and it’s AMAZING 🙏🏻❤️
I am so completely in love with your cooking channel. I wish you the most success.
This looks amazing for filling a cake
In the off chance that you do read this, you have become one of my go to pastry chefs I love to follow. I am hoping that you might have a few recipes that might use mangos. As they are currently in season. I was thinking something like a mango mousse or a mango creme brulee. Thank you !!!
I made 1/3 of this recipe but with vanilla extract and no butter. It turned out exactly how I wished it to turn out, yummy stuff!
This is something I always wanted to learn how to make. Thanks for sharing this
It’s a joy to watch you! I am making special cupcakes for my bff next weekend (a big birthday) and will be embarking on Creme Mousseline for the for the first time. Thank you!
I love love love love love your vidoes. Always upbeat and happy. You are the best.
OooooOooo, yummy! Thanks for the lesson, John!
Thank you so much for you great videos. This is one of my favorites!
what a majestic kitchen
So many good tips for a regular (keen) home baker like me - thanks from Melbourne Australia!
I made this tonight, it turned out perfect, I'm so excited n pleased ... thank you so much..all the way from the Fiji Islands😍
Second time using this recipe, i love it!
THAT LOOKS AMAZING
Just got an order for cupcakes filled with pastry cream with chocolate frosting. I can't wait to make them for my client💜💜
Finally. I’ve been hunting for a long time. I can hardly wait to make this
I love pastry cream! We call it crema di pasticcera in Italian and it’s the best in many Italian desserts but especially our favourite is bignè (cream puffs)
Made pastry cream from you old video last weekend, glad to see an improved version!
This is EXACTLY what I was looking for 🤩❣Thank you so much 😍😋
I love custard. Yours is truly amazing. Vanilla Bean! I’ve tried to reduce the calories using less sugar or no sugar, alternative milk. Nothing works! The chemistry is so off. My go to is a smooth hot custard drink with 2% milk . It’s like a Puerto Rican Coquito/eggnog. Great for after a workout.
Love your biochemistry explanation 🥰🥰🥰🥰
I LOVE PASTRY CREAM!! I could eat it on an old shoe lol Love this recipe …making it asap Thank you again John
This stuff is soo good its crazy.
I make it often but I prefer lemon zest or better natural lemon abstract instead of vanilla, so much better, instead of the strainer I put it in a processor, not only does it make it smooth but it also cools it down.
Will have to try this looks very simple and delicious 😋😋
Thanks for the recipe. I love pastry cream. So simple, so good. I never strain mine🤫I probably should. I haven't made this for a long time.(I like to add unsweetened or semisweet chocolate for little pots de creme.)🥰 Vanilla beans seem a rare commodity down here.🤷
My totally go to cake filling, mixed with caramel and mouse. Devine!!!
Thank you so much for delicious food ;) everything u make looks so good n simple I will I have to try;) thanks so much❤
I often make this cream! I like it for cakes. Thanks for the video, my friend!
I love your videos! ❤ this looks amazing
Thanks a million. I will be using this recipe
Really loved your channel looking forward to try this 😍
I just made this for my new repice I'm trying and I just want to sit back all cozy and eat this by the spoon fill🤤
I have been meaning to make tarts for a while but have never found the right pastry cream recipe. Thanks for this John!
Hope you enjoy!!! Making tarts is soooo fun!
I get your book delivered next week!! So excited!!!! ☺❤
I made your vanilla cream pie recipe for my mother-in-law for Mother's day - huge hit! Even with having to swap out some ingredients for keto alternatives, it was still fabulous!
Plus I've also made your turtle cheesecake multiple times already, with another request today ... perfect every time! Be sure to put your pan with water in your oven during the preheat process so you don't have to risk pouring or moving hot water, it's already waiting for you in the oven!
Oh wow 🤩
What a great idea 💡
Weird, I made your mother in law a cream pie too.
That was easy! And delicious!