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Backyard Chef
United Kingdom
Registrace 16. 01. 2020
Home cooked, Street Food, Meals, Snacks and drinks, I would like to show you how it's really made, prepared and cooked.
I have cooked in European, Indian and Chinese restaurants and takeaways. My Love for Asian food started here.
Arriving in Thailand 18 years ago. I immediately fell in love with the place, people, culture, the country, and most of all, the delicious food.
Started a business with my wife - Curry-Nights making British Indian Restaurant ready meals, and personally cooking 400 meals a day we supplied all leading supermarkets throughout Thailand and into Laos.
A lover of street food, home-cooked food, and good laughs, I believe that there are undeniable bonds and friendships in cooking with other cultures.
I will leave the ooooh's, arrrrrgh's, wow's, and face-pulling to those who do it best to show you how it's really made.... from a backyard chef
Hope to see you on the channel - Please subscribe, and let us take the foodie journey together - Rik
I have cooked in European, Indian and Chinese restaurants and takeaways. My Love for Asian food started here.
Arriving in Thailand 18 years ago. I immediately fell in love with the place, people, culture, the country, and most of all, the delicious food.
Started a business with my wife - Curry-Nights making British Indian Restaurant ready meals, and personally cooking 400 meals a day we supplied all leading supermarkets throughout Thailand and into Laos.
A lover of street food, home-cooked food, and good laughs, I believe that there are undeniable bonds and friendships in cooking with other cultures.
I will leave the ooooh's, arrrrrgh's, wow's, and face-pulling to those who do it best to show you how it's really made.... from a backyard chef
Hope to see you on the channel - Please subscribe, and let us take the foodie journey together - Rik
Custard Slice with a Party Top
The custard slice, also known as "mille-feuille" or "Napoleon," has a rich and varied history, often attributed to French pastry traditions. Here’s a brief overview of its history:
- The custard slice is most commonly associated with the French "mille-feuille," meaning "a thousand leaves." This name refers to the multiple layers of flaky puff pastry in the dessert. The French version typically includes layers of pastry, pastry cream, and sometimes fruit or jam.
- The custard slice is also known as "Napoleon" in some countries. The origins of this name are debated. Some suggest it is named after the French Emperor Napoleon Bonaparte, while others believe it is a corruption of the word "Napolitain," referring to its potential roots in Naples, Italy.
- The custard slice has numerous variations worldwide. In Australia and New Zealand, it is commonly known as "vanilla slice" and often features a layer of vanilla custard sandwiched between sheets of puff pastry, topped with a simple icing. The Austrian "Cremeschnitte" and the Hungarian "Krémes" are similar desserts with rich custard fillings and powdered sugar toppings.
- Over time, different cultures have adapted the custard slice to their tastes. For example, in Poland, "kremówka" is a popular dessert made famous by Pope John Paul II, who mentioned his love for the pastry from his youth. In the UK, the custard slice often features a thicker layer of custard and a simple icing top.
The custard slice’s enduring popularity is due to its delightful combination of textures-crispy puff pastry and smooth, creamy custard-making it a favorite in bakeries worldwide. Each variation reflects local tastes and traditions, contributing to its rich culinary history.
👇 RECIPE BELOW
❤️Hello, viewers! I've noticed that only around 39% of you watching are currently subscribed. I'd love to continue creating helpful content for all of you. So, if you've enjoyed this video and would like to see more in the future, I'd really appreciate it if you subscribed! I aim to help as many people as possible by sharing my knowledge and expertise. By subscribing, you'll help this channel grow so I can deliver valuable information. Thanks for your consideration, and I look forward to continuing to engage with all of you in the comments.
Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos
🙏 SUPPORT OUR CHANNEL 🙏
It would certainly go a long way in helping me ❤️
Support my little channel on Patreon (only if you want :) www.patreon.com/backyard_chef
MY BUY ME A COFFEE PAGE: www.buymeacoffee.com/backyardchef
Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients
Ready Rolled Puff Pastry
Custard Filling for 10x10-inch Tray
Ingredients:
- 3 cups (750ml) whole milk
- 1 1/2 cups (375ml) heavy cream
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (90g) cornstarch
- 6 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons butter
Icing for Custard Slice
Ingredients:
- 2 cups (250g) powdered sugar
- 2 tablespoons (30ml) milk
- 1 teaspoon vanilla extract
- Optional: food coloring or chocolate for decoration
Preheat your oven to 190°C (380°F)
Airfryer 180°C (360°F)
Bake 18 minutes
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HYSapientia Facebook homepage link: HYSapientia
Official website link: hysa.store/
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My Camera gear
Camera x 2 amzn.to/3XxpWF1
16mm F1.4 lens - amzn.to/3GK8rvi
18-105 F4 lens - amzn.to/3idBmOf
Battery Grip - amzn.to/3FXDTFT
Camera monitor amzn.to/3PUioLl
Tripod amzn.to/44mgs2q
Tascam DR-05x amzn.to/3uhQ0qF
Favourite wireless recording system amzn.to/46NWRKc
Lapel collar mic amzn.to/3O9KDnQ
My first wireless sound - amzn.to/3gxivxd
Lights - amzn.to/3VrUFli
Action camera - amzn.to/3XzPQrR
GOPRO - amzn.to/3OCfHeL
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and make a purchase, I will receive a small commission. This is at NO extra cost to you, and it will assist me in maintaining my channel and creating more videos. I appreciate your support. Thank you for considering using these links.
- The custard slice is most commonly associated with the French "mille-feuille," meaning "a thousand leaves." This name refers to the multiple layers of flaky puff pastry in the dessert. The French version typically includes layers of pastry, pastry cream, and sometimes fruit or jam.
- The custard slice is also known as "Napoleon" in some countries. The origins of this name are debated. Some suggest it is named after the French Emperor Napoleon Bonaparte, while others believe it is a corruption of the word "Napolitain," referring to its potential roots in Naples, Italy.
- The custard slice has numerous variations worldwide. In Australia and New Zealand, it is commonly known as "vanilla slice" and often features a layer of vanilla custard sandwiched between sheets of puff pastry, topped with a simple icing. The Austrian "Cremeschnitte" and the Hungarian "Krémes" are similar desserts with rich custard fillings and powdered sugar toppings.
- Over time, different cultures have adapted the custard slice to their tastes. For example, in Poland, "kremówka" is a popular dessert made famous by Pope John Paul II, who mentioned his love for the pastry from his youth. In the UK, the custard slice often features a thicker layer of custard and a simple icing top.
The custard slice’s enduring popularity is due to its delightful combination of textures-crispy puff pastry and smooth, creamy custard-making it a favorite in bakeries worldwide. Each variation reflects local tastes and traditions, contributing to its rich culinary history.
👇 RECIPE BELOW
❤️Hello, viewers! I've noticed that only around 39% of you watching are currently subscribed. I'd love to continue creating helpful content for all of you. So, if you've enjoyed this video and would like to see more in the future, I'd really appreciate it if you subscribed! I aim to help as many people as possible by sharing my knowledge and expertise. By subscribing, you'll help this channel grow so I can deliver valuable information. Thanks for your consideration, and I look forward to continuing to engage with all of you in the comments.
Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos
🙏 SUPPORT OUR CHANNEL 🙏
It would certainly go a long way in helping me ❤️
Support my little channel on Patreon (only if you want :) www.patreon.com/backyard_chef
MY BUY ME A COFFEE PAGE: www.buymeacoffee.com/backyardchef
Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients
Ready Rolled Puff Pastry
Custard Filling for 10x10-inch Tray
Ingredients:
- 3 cups (750ml) whole milk
- 1 1/2 cups (375ml) heavy cream
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (90g) cornstarch
- 6 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons butter
Icing for Custard Slice
Ingredients:
- 2 cups (250g) powdered sugar
- 2 tablespoons (30ml) milk
- 1 teaspoon vanilla extract
- Optional: food coloring or chocolate for decoration
Preheat your oven to 190°C (380°F)
Airfryer 180°C (360°F)
Bake 18 minutes
amzn.to/3R8JRc4
HYSapientia Facebook homepage link: HYSapientia
Official website link: hysa.store/
@HYSapientia
My Camera gear
Camera x 2 amzn.to/3XxpWF1
16mm F1.4 lens - amzn.to/3GK8rvi
18-105 F4 lens - amzn.to/3idBmOf
Battery Grip - amzn.to/3FXDTFT
Camera monitor amzn.to/3PUioLl
Tripod amzn.to/44mgs2q
Tascam DR-05x amzn.to/3uhQ0qF
Favourite wireless recording system amzn.to/46NWRKc
Lapel collar mic amzn.to/3O9KDnQ
My first wireless sound - amzn.to/3gxivxd
Lights - amzn.to/3VrUFli
Action camera - amzn.to/3XzPQrR
GOPRO - amzn.to/3OCfHeL
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and make a purchase, I will receive a small commission. This is at NO extra cost to you, and it will assist me in maintaining my channel and creating more videos. I appreciate your support. Thank you for considering using these links.
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Oh, gorgeous!!! Very much like the custard squares I just LOVED back in NZ. And, I didn't much fancy the iced ones, but folk expected it. Best way to deal with that was to eat the top first then linger on the sheer lushness of the custard and bottom crust. Wonderful upload, Rik. My husband (a Kiwi) is really impressed with your channel. THANK YOU!!!
This reminds me of a dessert I used to get from a Greek restaurant in Gaithersburg, MD, they called Peach Melba. Exactly the same with the two crust sandwiching a custard but, instead of icing, they covered it with macerated peaches and whatever fresh berries with the juices. This was only available seasonally, of course, and I looked forward to that season because of their peach melba.
Rik can you do an amzing cake and one of britains finest cakes the humble lardy cake. 😊
On the channel already and they are delicious! Thank you. Best, Rik
Massive is good! 🤪
Thank you. Best, Rik
Wow that looks delicious. I love how cruchy they are. Children will love the topping, but like you, if I was making them just for me, I'd leave the icing off. They are so much nicer than any bought at a bakers shop, I'm sure. Happy Father's Day, if you celebrate. Thanks for sharing, Rik.
My poor teeth 😂. Can i like the icing bowl
Less rabbit food and more prawns please
Custard slices are my No1 pastry, the other version is the cream slice, I used to make them quite often years ago, need to start making them again me thinks!
Last two days rik you've made two things i love. we call these an ice slice in my area of south Wales i could smash a big slice of that with a tea or coffee great job 🙂
Bakers shop windows they all had these at one time but we had a lot of bakers shops back then, they are few and far between now :(. What a winner today is mind. People are not going to have the tins, the weights, the oven, so there is going to have to be plenty of improvisations. But that is cooking at home, finding a way, finding a taste. Not a great fan of icing sugar either.
🤤😋☺️❤️🤗
I love watching a genius at work! Thanks for sharing your experiments!😎
Ha ha ha, not sure about genius, love messing about! Thank you. Best, Rik
Clever! Tasty! Beautiful! Genius. Thanks Rik! Great ideas again!
Thank you. Best, Rik
Lovely dessert for Father's Day or any special occasion. You did well Rik! That crunching sound takes me back sitting in a bakery cafe eating a slice of this with a cup of Viennese coffee. I can taste it now. Add another layer of pastry and custard and you've got a Napolean (minus his trouble-making) at your house. Substitute a light sprinkling of powdered icing sugar on the top layer of pastry and you've got Viennese Cream Slice Pastry (Wiener Cremeschnitten). Some add a dollop of fresh whipped cream too. Just some slight variations of the same recipe.
Yes some with jam in too! Thank you. Best, Rik
Looks mightily like our tom pouce here in the Netherlands. We eat the top separately from the bottom and custard.
Thank you. Best, Rik
Custard slices are a national delicacy in the Netherlands linked to our current king Willem Alexander since his birth. We call them Tompouce and on King's Day the glazing is orange. I love them and now I know how to make them. And yours look just amazing with the chocolate and sprinkles.
Thank you for sharing, very interesting. Thank you. Best, Rik
Long live youre king. And ours king charles I'm sure he would enjoy this
There you go with the custard.. That's another inch on the belt. The truth is that the larger Corporations do it for profit and lack the passion to provide an outstanding offering. That is one of the reasons I am dedicated to following your channel, so cheers Rik.
Cheers, John. Thank you. Best, Rik
Carlton Road, Barnsley, I just about remember it been an Athersley North lad! Looks cracking these Rik, one to try. Stay well.
Tha's dead right! On the cross roads near the lights at the top of the hill. Spot on. You've jogged my memory! Thank you. Best, Rik
Hello Rik...this is probably one of my favorite episodes ❤...thank you!
Thank you. Best, Rik
The white part looks undercooked. The burnt part looks scorched.
ha ha ha
"We want to roll it up to the size of a telly-phone" Some British imperial measurements leave even Americans scratching their heads.
yep! Thank you. Best, Rik
Looks absolutely delicious. Great alternative to a birthday cake for my other half. Thanks.
Thank you. Best, Rik
I think your experiment was a great success 😊
Thank you! Cheers! Yes a good mess around! Best, Rik
I haven't been watching that long, so glad i subscribed 😃. Have you by any chance made the butterscotch tart we had at school? Thank you for this recipe👍
I have this one some say butterscotch. I don't czcams.com/video/9Apb7UMtMbA/video.html Thank you. Best, Rik
I'm so happy to have found you. My mum used to cook this. I miss her every day. Both my parents were born in England I sure miss her cooking. Thank you for teaching me how to cook im trying my best. Happy father's day blessings 🙌
You got this and every recipe on this channel - take your time. Do not panic or get flustered about anything. It doesn't matter what the end result looks like - As long as you can eat what ever you make, that's the deal! Good luck! Thank you. Best, Rik
Magic. I was thinking of making cream slice. Turn on utube and there is Chef Rik with the full recipe. Wow. Thank you. 😂 Happy fathers day to all fathers.
Thank you. Best, Rik
Looks delicious! Thank you for all the recipes you share with us. Happy Father's Day
Thank you. Best, Rik
It looks fantastic!!! WAYYYYY too fussy for me to make, but I'd love to eat a slice!
You and me both! Thank you. Best, Rik
You got to try what works or not ❤
Thank you. Best, Rik
Another all time favourite.Thank you.
Thank you. Best, Rik
Happy father's day to all the dad's and all who take on the role. ❤❤❤❤
Thank you. Best, Rik
Wow! You made it so simple! Thank you!
Glad you liked it! Thank you. Best, Rik
Very nice ❤ Thanks
Thank you. Best, Rik
your so good at this
Not sure about that, still learning. Thank you. Best, Rik
😊😊😊
@@BackyardChef king of custard
Looks awesome. Did I miss the measurements for the dough ingredients?
In the description Thank you. Best, Rik
What we South Africans call milk (milk) tart
Thank you. Best, Rik
Wow nice gift
Thank you. Best, Rik
Omg I’m watching this at 11.45 pm I’ll be going to sleep thinking of your aubergine Parma.. thanks Rik for another great cooking idea. I’ll tell my husband it’s our no meat meal. He’s not keen on aubergines so he can eat it or make something himself lol he’ll eat it
Ha ha ha, love it! Thank you. Best, Rik
This was just as comforting as you described. I used up shredded brussel sprouts and the last kale leaf with a wedge of cabbage. I will never mash potatoes without drying them again.
Thank you. Best, Rik
Another great dish Rik thanks as always my daughter will love this
Hope you enjoy. Thank you. Best, Rik
Oh bless my mumused to make a custard tart every Saturday as a treat. Wow it was amazing. This looks terrific Rik will give it a go. Thanks as always
Thank you. Best, Rik
Short and sweet. No fuss no muss and great eating. How bout ground nuts like pecans or walnuts in the crust? Thanks as usual
Great suggestion! Thank you. Best, Rik
No potatoes ! You are right !!! 😊
Thank you. Best, Rik
Looks delish, might try this x
Thank you. Best, Rik
One of my all time favourites, the hit of nutmeg really makes it!
Thank you. Best, Rik
Going for this
Thank you. Best, Rik
Looks wonderful….but all those leftover egg whites! I know, make meringues, but how many can/should 2 people eat?
Thank you. Best, Rik
Love them. Great video thanks Rik
Thank you. Best, Rik
Love this glad i found you good basic food👏👏
Thank you. Best, Rik
Rik, I'm making this. I'd like to know how to make other varieties too.
Thank you. Best, Rik