PASTRY CREAM (Creme patissiere) | Pastry 101 | Easy guide скачать в хорошем качестве

PASTRY CREAM (Creme patissiere) | Pastry 101 | Easy guide

How to make PASTRY CREAM (Creme patissiere) with no lumps. Learn how to make Pastry Cream (Crème Pâtissière) in this easy step-by-step tutorial! 🍰 This classic French dessert filling is perfect for tarts, éclairs, cakes, and pastries. Discover the essential ingredients and simple techniques to create a smooth, rich, and velvety pastry cream every time. Whether you're a beginner or experienced baker, this recipe will elevate your pastry creations. Perfect for using in custard-filled desserts or as a delicious filling for French pastries. Don’t miss out on this essential baking skill – watch now and master the art of making perfect Crème Pâtissière! VIDEO CHAPTERS 2:22 - PASTRY CREAM preparation 4:03 - Flavouring --------------------------------------------------------------------------------------------------------------------------------------------------------------- Learn more with CHEFSCOOL : PRALINE PASTE from almonds and hazelnuts | Pastry 101 | Easy guide ➡️    • PRALINE PASTE from almonds and hazelnuts |...   GNOCCHI WITH BUTTER AND PESTO ➡️    • SAGE AND BUTTER GNOCCHI | PESTO GNOCCHI   MORE VIDEOS FOR PASTA ➡️    • Pasta and Gnocchi   --------------------------------------------------------------------------------------------------------------------------------------------------------------- PASTRY CREAM 500 ml whole milk 100 g sugar, divided 1 vanilla bean or 1 tsp. Vanilla paste 100 g egg (about 2 eggs) 25 g cornstarch 25 g flour 50 g butter, diced, at room temperature METHOD : 1. Combine the milk and half of the sugar in a saucepan. Scrape in the seeds of the vanilla bean or paste and bring to a boil over medium heat. 2. Meanwhile, whisk the egg with the remaining sugar in a mixing bowl until blended and slightly thickened. 3. Sift the cornstarch and flour into the egg mixture and whisk until combined. 4. As soon as the milk comes to a boil, slowly pour it onto the egg and starch mixture and heat it a little. 5. Return to the saucepan and bring to a boil over medium heat, whisking vigorously. Continue to boil, still whisking for 2-3 minutes. 6. Remove from the heat and stir in the diced butter until smooth. 7. To cool the pastry cream quickly, transfer to a baking tray and cover with plastic wrap. Take out any air and chill it down. -------------------------------------------------------------------------------------------------------------------------------------------------------------- Like, share, comment and subscribe with bell notification. Thank you for watching! #PastryCream #CrèmePâtissière #BakingTips