How to make a Pastry cream without lumps EVERY SINGLE TIME!
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- čas přidán 10. 09. 2024
- Instagram / yann.migault
Facebook / afrenchguy.insandiego
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Hello beautiful people!
I'm going to leave the recipe down below.
But first I'm going to leave some links about items I used to make the pastry cream.
It's exactly the same regular price for you, I just get a tiny percentage.
It's a very nice way to encourage me and push me to create more videos.
And maybe to buy some vanilla beans at one point 🙃
Stainless saucepan:
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Cornstarch:
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Vanilla paste:
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Induction burner:
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Whisk:
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Here is the recipe:
Whole milk: 500g
Sugar #1: 60g
Vanilla paste or bean
Egg yolks: 125g
Sugar #2: 60g
Cornstarch: 45g
Butter: 50g
Bon appétit!!!
Excellent recipe. I used it today in some pain aux raisins and it was perfect thanks.
We need more recipes 😍
Great explanation!!! So simple and looks delicious. Now I want to make a pastry cream 🎉 what do I use it with/for ?
Lol, start to use it to fill up some eclairs or cream puffs! And thank you for your kind words 🧚♀️
You are an excellent chef. Thank you for all the nice recipes you upload ❤
It’s my absolute pleasure, thank you for your nice words!
Great vedio Yann.
❤❤❤
So no passing pastry cream through the sieve at all? 😯 Not even to catch pieces of cooked eggs?
No, I never did that in my career. Not even once. If you want you can hand blend the eggs before and strain them before making your pastry cream.
Why many on youtube use a wooden spoon or whisk, finally someone uses a silicone spatula with the bowl! Such a waste.