Perfect Crème Pâtissière | Classic French Pastry Cream Tutorial скачать в хорошем качестве

Perfect Crème Pâtissière | Classic French Pastry Cream Tutorial

This is the ultimate crème pâtissière — silky, glossy, full of vanilla, and perfect for mille-feuille, fruit tarts, choux pastries, or any classic French dessert. I’ll show you how to infuse the vanilla, cook the cream correctly, and create a perfect emulsion with butter. 👇 Crème Pâtissière Recipe • Milk: 1000 g → 35.3 oz (≈ 1 liter) • Egg yolks: 16 pcs • Sugar: 160 g → 5.6 oz • Salt: 2 g → 0.07 oz • Cornstarch: 72 g → 2.5 oz • Butter: 120 g → 4.2 oz • Cocoa butter: 40 g → 1.4 oz • Vanilla beans: 4 pcs Instructions: 1. Mix sugar, salt, and cornstarch. Add yolks and whisk until smooth. 2. Heat milk with vanilla beans until just below boiling 3. Remove vanilla pods, pour milk gradually into yolk mixture. 4. Cook over low heat, stirring, until cream thickens. 5. Add cocoa butter and stir. Cool in ice bath to -40°C / 104°F. 6. Add butter, blend until smooth and glossy. Don’t forget to subscribe and hit the notification bell so you never miss a recipe! 🍰