Almond and Coconut Cream Pie + How to Tell When Pastry Cream is Done Cooking
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- čas přidán 16. 03. 2024
- Almond and Coconut Cream Pie (yield: 1 9-inch pie)
Almond Shortbread Cookie Crust
1.5 cups (200g) almond shortbread cookies, ground fine
2 oz (57g) unsalted butter, melted
1/4 tsp fine salt
1. Mix the ground cookies, melted butter, and salt until combined.
2. Press into the bottom and sides of a 9-inch round pie pan.
3. Bake at 325F (160C) for 12 minutes.
4. Remove from the oven and let cool completely.
Coconut Filling
3/4 cup (170g) whole milk
13.5 oz (407g) coconut milk
1/2 cup (100g) sugar
1/2 tsp fine salt
6 egg yolks
1/4 cup (36g) cornstarch
1/4 cup (50g) sugar
1 c (85g) sweetened, flaked coconut, toasted
2 oz (57g) unsalted butter, softened
2 tsp vanilla
1. Heat the milks, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened and boiled for 1 full minute.
5. Off the heat, strain through a sieve and add the coconut, butter and vanilla, whisking until homogenous.
6. Pour into the prepared crust and press a sheet of plastic wrap onto the surface of the coconut filling.
7. Place in the fridge to cool completely before topping with the whipped cream and extra toasted coconut and almonds.
Stabilized Whipped Cream
1 cup (227g) heavy cream
2 Tbsp (15g) powdered sugar, sifted
1 tsp vanilla
3/4 tsp powdered gelatin
1.5 Tbsp cold water
1. Mix the gelatin and cold water together in a small bowl and let sit for 5 minutes.
2. Melt the gelatin and water over a hot water bath or a low burner. Add 2 Tbsp of the heavy cream to the gelatin mixture and stir to combine.
3. Add the remaining heavy cream to a mixing bowl with the powdered sugar and vanilla. Mix on medium speed until soft peaks form.
4. Slowly stream in the gelatin/cream mixture and continue mixing until medium peaks form.
I'm glad that you don't just tell us how to do something, but also explain and show what happens if you do it differently. By far the best baking CZcams channel in my opinion.
Thank you so much! I think actually seeing the result from the different ingredients or steps is the best way to learn
@alyanamurji on my grammy you’re right.
Can you make playlists to help organize every tips to every cake@@benjaminthebaker
♥️💯💥
Agreed
If anyone is wondering, the enzyme is alpha-amylase and it denatures at 85C, so hold at 85-90C for one minute.
It's amylase i think
@@rawxiumthank you! Fixed
@@Clown_the_Clownme when i'm unable to do simple conversions or press a button on my thermometer
@@Clown_the_Clownme when i lack the capabilities to search for the conversion or even use the original system
@@definitely_vincible you don't seem to be very knowledgeable about history.
I like that you put the comparisons in the video and explain where they went wrong. That pie looks delicious,I'd love to try it.
My mom always used to make them thick and rubbery because that's how she liked them. I know she actually preferred that texture because she made her gravy also thick and rubbery.
Why in the world does she like that… do you like that?
😦😧😨😰
😂 Genuinely reminds me of my mom who routinely would cook steaks well done. As an adult, I've come to adore medium rare and extremely dislike well done steaks.
@@HonestlyHolistic I can stomach them, but let's just say my gravies are fully capable of flowing
Lol me and your mom have the same taste
A lot of people say this, but i love how to take advantage of the medium to actually show how things are supposed to look/move! It's teally informative
This is by far the best cooking channel on CZcams!!! Great work man!
i had realized there was a diference but didnt know it was because of the cooking time. Thanks for the tip!
I’m glad it helps!
Knowing how the cream filling is ready takes time.
Also for pastry creams the texture of it might also depend on how much corn starch you add ,too much cornstarch and the filling will like hard rubber and too little corn starch and the filling won't set up as much as you need so that it's not too liquidy so 1/4 cup is just enough for a filling that's set perfectly but it's still nice and creamy, hope this helps.
yes exactly!
It depends on the amount of liquid you are using, also. For example, you wouldn't use a quarter of a cup of cornstarch for one cup of liquid. My favorite pastry cream recipe only calls for two tablespoons of cornstarch, 8 yolks and 31/2c of milk.
@@benjaminthebakerI love your videos you're one of the best CZcamsrs for baking 😊
Yours and Project Farm have got to be my top favorite informative CZcams channels. You constantly impress me with how much information you can fit into these videos. Thank you!!!
What a unique pie. This is gorgeous, I have to try it asap.
Not gonna lie, you are the main reason why I am interested in baking (I'm 12 btw)
Baker sensei is the best 👍
My favorite, coconut cream pie, yummy
You have the most helpful videos, neatly compacted into a minute or less. Thank you so much man! I've already put a few of your tips to use, especially the one on the pumpkin pie!
Your videos are SUPERBLY soothing for me. Baking is a comfort for me - first learn when I was 8 and learning is always fun and your videos truly hit home ❤
I'm gonna make my parents so proud because of this dude's lessons. 💪💪💪
I love creampies ! Thank you for the great recipe and advice 😊❤
oh...
@@Electro69420.. i feel you.
I don't bake more than some occasional bread or a 'once-in-a-blue-moon' cake. I don't ever use eggs for crying out loud!
But I am learning a lot from this channel and I love it!
I’m super glad your content got recommended, I’ve seen quite a few videos now and how you break things down is so helpful.
Love the explanation of how our baking works with each ingredient but i also love the recipe as well.
Спасибо за прекрасные рецепты и подробное описание приготовления!
❤❤❤
One day I’d like to eat whatever one of these desserts you’ve made
You should do one of these with pretzels!
Yeah man another banger
I love this channel but I’m curious, what do you do with the bakes that are an example of what not to do?
Thank you!!! Great tips, as always!
Now that we know your method, we pause...
This almond-coconut custard pie is heavenly.
Creampie caught me off guard so bad, i had to check
Ooooooh, that's why it always melts. Thanks!
I've never heard of that dessert but it looks so good!!! I want some!😭
That sounds delicious, never heard of it before 😋💕
Ur specimen cakes and bakes also looks perfect 🤩 honestly I would eat any of those ❤
DUDE I SRSLY CANT TANK U ENUFF, LIKE SRSLYYY THESE VIDS ARE SOO HELPFUL FOR MEEE
I love your videos! So helpful and to the point. ❤
Easiest decision to subscribe ive ever made.
That looks so yummy though
Lord that looks good
yum!
Recipe? This looks amazing!
Full written recipe in the description!
@@benjaminthebakerI apparently don’t know how to use CZcams shorts, thanks! 😊
@@benjaminthebaker
❤
Mmmmm coconut creme pie
Yeah, we're gonna need that full recipe. For science.
thank you!
I would love to watch you bake
Me personally I like mine overbaked 😭
AAAAAAAAAAAAA!
that looks delicious, i'm making one.
Thanks ❤
It's almost like when you make scrambled eggs, where you'd wanna pull them a little early because they cook outside the pan
Almond and coconut? You've gotten my full interest.
Now excuse me while I shove paper in my mouth to stop all the drooling
Can you please make a video, that shows an example of: the importance of adding flour with a higher protein to the normal wheat flour and water, when making a sourdough?
I have been thought about the idea of, replacing yeast with sourdough, into baking 🫶🏼
I might eat my phone if I keep watching your shorts...
(makes me hungry)
Ramadan Mubarak y'all ❤
I’d prefer a texture that boarder lines rubbery. I feel like it be creamy and firm.
Can you make a video on cornbread please? Thanks!
Great cooking!
Dont know if I'll try this though
OOH please share the recipe!!
This is why my first ever custard turned thick. Didn't know it could overcook. Or that there was the right temp to take it to. Don't go over 180F like I did.
There are people out there that have the wrong opinion that coconut is very good.
Hiiii i am looking for things to bake right now so thanks i am consifeeing it !
i would eat the overcooked one
Same. Would.
I like doing pastry cream using 100g starch for each 500ml milk 500ml heavy cream, cook for 30 min ultra low heat to really cook, cover with plastic and refrigerate. When cold it will be very very like rubber. Then I blend it ultil silk smooth. It will stay and pipe, but with a velvet butter texture. Its odd the first try but worth it.
Where can we find the actual recipes?
Full written recipe in the description. Let me know if you give it a try!
@@benjaminthebaker I've just figured it out. I had to click the three dots on the top right to find the description.
Thank you for all the tips and tricks. Looking forward to trying that one out!
I just wondering is there anyway to fix over mixing or do you have to start over?
when i read "cream pie", i just stopped and thought about my life decisions
That makes two of us! 👀
lol
Bro they sell condoms at your local convenience store for a reason 💀
Stinkiest person alive: @@ShortFuseMan
@@ShortFuseMan ok knockoff bill nye the science guy
the way you say almond is insane💀💀
Omg this explains sooo much!
No chance you wanna teach chemistry - cuz I actually understood that. Unlike my chemistry class. 😑 😂❤
Can it be made by first turning the starch into a gel with a little bit of water? I’m wondering if it’ll reach a similar awesome consistency or just a bad one
Is there a discernible difference between using whole milk, 2% milk, and lactose free milk? Could you do a video about that, please?
What do you do with all of your desserts after you bake them? Do you just eat them all?
this reminds me of that icarly episode
Did you do a lemon meringue pie video before?
Blue 🔵
Yummy Indian Foods:
Tandoori Chicken
Garlic Naan
Beef Briyani Rice
Samosas (veggi or chicken, depending on how traditional the place is... well... it's more a South East Asia food, but for some reason, it's always on Indian food menus around Australia. But the more traditional places tend to only have the vegetarian ones.)
Dal Tadka
Where can i find the recipe to this? I wanna make a tub of that filling and eat it. No 🥧 required. 🤤
I have bought so many with weird textures, now I know why 😅
Can i use only coconut milk?
This is not the time I need to be seeing your videos, benjamin
I don't even bake, but this has to be the best baking content on CZcams. Extremely descriptive and thorough. Love that he shows the product when it's under/overcooked, and explains common mistakes.
Is this the same method for making a lemon Miraange Pie?
Hey so I have an ice cream recipe and I wonder if you are smart enough (I ain't) to know how to make it better or explain how things work.
It started with a frozen cherry pie recipie that used 2 cups of cream whipped 1 can sweetened condensed milk and a can of pie filing.
I have found adding a couple ounces of corn syrup or other syrup (gonna try honey next time) helps with making it soft after freezing as well as any pie filling or pudding works, I made cherry pumpkin for Christmas by going half and half on cherry and pumpkin.
I would love more input about this and more intelligent people than me about baking to talk about how to make good easy ice cream, I'm a fan of making things easy and accessible meaning simpler steps and less tools people don't always have. Hence why my cream is a 5 ingredient ice cream (almond or vanilla or both is what I didn't mention) and has very few steps, whip cream with extract, mix milk and flavoring, fold to combine with optional mix ins (chocolate chips for chocolate for example) and freeze
Benjamin do you have a book?
What do you do with the fail examples??? Do you eat them ooorrr...??
i have the same question
Is there potentially a recipe for this? It looks like it doesnt call for milk, which would be lovely since i cant have any dairy
full recipe in the description. It does still call for some milk in addition to coconut milk. I haven't tested with all coconut milk, but I don't see why it wouldn't work
Make milk cake aka cham cham
Is there a way to fix an overdone cream
Instructions unclear I now have a basketball
Your camera’s color temperature was on auto at the beginning :)
My arm aches just thinking of how long you have to wisk to make that... 😪
Where can i get recipes
Is there a recipe for this?
I don't have that problem cos i just use cornstarch and no egg
Usually for pastry cream you don't use corsnstarch just cream egg yolks and sugar and add your hot milk, I'm not sure though
Creme anglaise is made from a mixture of egg yolks, sugar, and milk. It's a thinner, pourable sauce
3
Okay but why is the film blue for a second there? That was weird
Ahhh yes, coconut creampie, my 2nd favorite of all the creampies...
This man cares so much about educating us that he was willing to ruin two pies just to give us visuals
Okay, that explains why the key lime pie I made ended up surrounded by liquid.
Umm... Please lock camera warmth before video recording.. Watching you late night and the blue flash felt more like a flashbang 😂😂😂😂
Instructions unclear, tried to make pastry cream and accidentally added two times the flower. I made pastry muck instead.