Mastering Perfect Pastry Cream | Custard Cream | German Buttercream | Diplomat Cream |Bake and Toss скачать в хорошем качестве

Mastering Perfect Pastry Cream | Custard Cream | German Buttercream | Diplomat Cream |Bake and Toss

Here is the recipe for classic pastry cream often used in bakeries. It is used as a filling for donuts, tarts, desserts, pies and pastries. It is the simplest things that seem hardest to perfect, and créme patisserie or pastry cream is the perfect example of this. Here I share with you tips and tricks to achieve perfect pastry cream. Also how to use pastry cream in two different forms : German Buttercream and Diplomat Cream. That can be used to pipe designs, frost and fill cakes and cupcakes. German buttercream is a custard-based buttercream that consists simply of pastry cream, butter, and any additional flavoring you may want.This buttercream is perfect for someone who likes a creamy, buttery frosting, but one that has a very subtle sweetness. The sweetness will come from the pastry cream itself. It is used to pipe, fill and frost cakes and cupcakes. Buttery taste is so light in this frosting that you won't notice it. Diplomat Cream or crème diplomat is crème patissiere lightened with whipped cream. It is fluffy and melts in your mouth. It is glorious on its own or used as frosting and filling for cakes and cupcakes, piping, pie fillings, cream puffs or in trifles. You can stabilize the cream by using gelatin for piping designs on cakes. Pastry cream is so versatile, that it is used in so many pastries such as cream puffs, donuts, tarts, eclairs, mille-feuille, even the Bostonian cream pie gets its lush quality from our favorite pastry cream. The main difference between a custard and pastry cream is its texture and how you use it. Custards are less firm and creamy, while pastry cream is thicker because it contains more starch. Custards are usually used in desserts like puddings while pastry cream is used in pastries. Ingredients: Pastry Cream: 480ml (2 cups) whole milk 150g (3/4 cup) sugar 4 egg yolks 30g (3 tbsp) cornstarch 30g (3 tbsp) AP flour 1/4 vanilla bean stick 30g (2 tbsp) salted butter or (1/8 tsp salt + 30g unsalted butter) Diplomat Cream: Pastry cream 560ml (2 and 1/3 cups)cold whipping cream (at least 35% fat content) 30g powdered sugar (add if you need it more sweet) 1 tsp vanilla essence (optional) German Buttercream: Pastry cream (room temperature) 450g (2 cups) unsalted butter (room temperature) 125g (1 cup) powdered sugar use more for sweeter buttercream 1 tsp Vanilla Extract (optional) Tips and Notes: 1. Eggs are trickiest part of making pastry cream. For that very reason, it is always recommend tempering eggs. This brings your egg yolks’ temperature up gradually and prevents your eggs from cooking too quickly and scrambling. 2. It is important to continue stirring your pastry cream throughout the entire cooking process. Also It is important that you get your pastry cream hot enough and cook it long enough to get rid of any lingering starchy taste. 3. Pastry cream has to be thick else the end results will not be as desired while making German Buttercream or Diplomat Cream. It will be loose and runny. Won't be stable for piping or frosting cakes. Once pastry cream chills it will look like a block of jelly, wobbly but firm when you scoop. If it looks like custard texture, I recommend you use it for dessert and not for making german buttercream or diplomat cream. 5. To stabilize the diplomat cream, you can add bloomed gelatin when you are making pastry cream. Just add 2 tsp of powdered gelatin to 2 tbsp of water in a bowl, stir and chill. Once it sets and blooms, add it straight away after you remove the pastry cream from heat. Stir well. Heat from pastry cream will melt the gelatin. Make sure gelatin has melted completely. Then chill the pastry cream and use it to prepare diplomat cream. Pastry Cream Storage: You can make the pastry cream 3-4 days in advance. Just keep it stored in the fridge in an airtight container. Pastry cream does not freeze well and will be weepy and break when thawed instead of being smooth. I don’t recommend freezing it. German Buttercream Storage: German Buttercream can be made ahead of time. Store in the fridge for up to 10 days. Let it come to room temperature and remix till smooth. Freeze for up to 3 months. Let defrost and remix before using. Diplomat cream Storage: You can make the pastry cream ahead of time, it will keep for a few days in an airtight container in the fridge. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately. If you like it, please click 'Like' and Subscribe. YouTube channel link:    / @bakeandtoss   Facebook :   / bakeandtoss   Instagram:   / bakeandtoss   Twitter:   / baketoss   Pinterest :   / bakeandtoss   Credits: Track: Lyfo - High Music Provided By: Sound Wave Free Download : https://fanlink.to/high Video Link :    • Lyfo - High (No Copyright Sound)   #bakeandtoss #pastrycream #custard #diplomatcream #germanbuttercream #whippedcream #buttercream