Make No-Fuss Pastry Cream - Kitchen Conundrums with Thomas Joseph
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- Опубліковано 3 чер 2024
- Thomas Joseph shares his no-fuss technique for making pastry cream -- that creamy, delicious filling you can’t get enough of in tarts, cream puffs, and eclairs. It’s easier than you think!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Make No-Fuss Pastry Cream - Kitchen Conundrums with Thomas Joseph
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Makes 2 cups. Kitchen Conundrums
DRY mixture: In a saucepan
½ cup sugar
¼ cups cornstarch
Mix both
Add Pinch of salt
WET mixture: In a big measuring jug,
2 cups milk room temperature
4 yolks
Whisk
Add wet to dry in saucepan, whisk as pouring in wet mixture
Add 2 tblspn (25g) butter.
Turn heat on to medium to boil 1 min
Add flavouring, 1 tblsp vanila/ espresso
Strain to get rid of egg lumps. Pour out to a large flat pan to cool.
Cover with cling wrap to the surface. Chill in fridge, 2 hrs.
You are welcome ;-)
Thank you so much!
tinychopsticks You're amazing!
welcome ;-)
Thank you xx
tinychopsticks u
The way your egg yolks looked in the glass bowl was so satisfying.
IKR
lol yesss
the way those egg yolks sitting in the bowl is so cute LOL
I love watching this new generation of young chefs re-writing the methods. I have been cooking for 40 years and am still learning. I love watching people who know what they're doing and do it well, even on TV or the Internet. VIVA La KITCHEN!!!! VIVA LA FOOD!!
1/2 cup sugar
1/4 cup cornstarch
pinch salt
2 cups whole milk
4 egg yolks
2 Tbsp butter
1 tsp vanilla extract(or your choice)
what is the yield on this?
Thanks 🙏 so much for the Imperial measurements. As hard as I try, my head just can’t get a handle on the Metric system, without needing to constantly convert. 🙄
Makes about 24 fruit tarts. I'd say 720ml of custard?
Here’s a tip... mini tip 😆
Use half cornstarch, half flour
It gives a better texture in the finished product. It’s a small difference but meaningful 🌈🙏🏻🤙🏻
Ok
I have to say Thomas, you have proven once again that for me you are my Go-To Guy in cooking and baking. I have heard about this "All in One" pot of pastry cream but I have been looking all over for it and here it is with you. PLEASE forgive me for NOT looking you up FIRST. Great Stuff Chef. Thanks
9 years later and i’m still using this recipe
By far, this is the easiest and smoothest pastry cream recipe I've tried. Thomas Joseph makes everything doable and fail-proof! :)
Just wanted to say this is the recipe I come back to multiple times years later because it’s so simple and delicious. Thanks a lot!! Love this show
One thing I look for when looking at UA-cam recipes and that is how many people say they've made the recipe instead of just saying they will make it...some day...and it "looks good". The good recipes are the ones in which people say they've made it and love it and that they loved it so much they've made it many times. That means, to me, it's worth making. Many recipes sound good and look good but when you make them they don't work. I have never seen a recipe with so many "have made and love- its".
Amazing!! I'm allergic to dairy and have been desperately looking for a recipe for a dessert cream that would satisfy the craving. I replaced the milk and butter with oat milk and margarine and the pie turned out so good! My whole family enjoyed it, even the dairy eaters. Thank you!
Can you double this recipe...asks the little chubby person.
I didn’t have milk so I used half almond milk + half heavy cream and it turned put beautifully! :)
I love kitchen conundrums, it's so helpful and Thomas is always so informative. Plus he seems like such a lovely person. Always look forward to this segment :)
I LOVE the way you break down notoriously difficult dishes so it is manageable for cooking/baking newbies, like myself. Kitchen Conundrums is my favorite cooking show, awesome job!
I just made this a little while ago and it turned out perfectly and tastes great!!! I separated the cream into a few bowls and I was able to customize them with a few different flavors like lemon, almond, and vanilla extracts. I was also able to color the pastry cream for some mini tarts that I'm customizing for a birthday party.
My Mom has been making her pastry cream this way for YEARS! It's how I was taught to do it and could NEVER understand why anyone would go through the nose bleed of tempering. 🙂 Works perfect EVERY TIME!! FABULOUS for chocolate cream, coconut cream and banana cream pies!!
This was awesome!
such a simple recipe! love it
This is awesome. Thank you !!
Those yolks in the bowl are my aesthetic
Love it...Thanks Thomas!
That was AMAZING
LOVE IT!!! Thank you so much!!!
This was perfect! Thank you for the recipe :)
Awesome Thomas!
Omg this is a life saver. Thanks for this!
I love this guy!!!
Thank you. I'm gonna try this😊
Wow! Thank you.
Came out perfect!!
I love your videos!!! Thank you so much!!!
very helpful videos, thanks 😊
I just loooove your videos! 😊
It turned out to be perfect! Thanks
Love it. Just made it. Super easy!
Thank you Thomas. I love your tutorial :)
Thank you thomas!
Thank you sooo much for this. Works perfectly every time!
This recipe was truly amazing. Thank you!
Thank you so mush, you’re amazing!!!
happy eid mubarak !!!
love this recipe
I looooove your vídeos!!
It is just wonderful
I just did it! Wow amazing 🤩
hi thomas! thank you for answering all our questions. love your video tutorial😊
So gonna use this method, looks so easy...! Ty!
Thank you so much
I like it. Will definitely use again.
Thank you Thomas Joseph. I hope to make this recipe soon.
Nice I’m going to do this thanks for sharing 🥰
Your vids are the best of the best..thank you sooooo much
a perfect recipe manyyyyyyyyyyyy thx :)
OMG so easy, clean and fresh! Thank you!!
I love love love youuuu thanks for sharing a great recipe
thank you so much!!!!!!!!! finally a easy cream recipe!
loved this recipe
it came out great 😁😁😁
Once again, I've learned something new from you! You're doing a great job with your videos! Thanks!
Great video, thank you! I've always wanted to make this and now I really can!
Thomas, thank you for al the explenation you do. All that info is so useful to understand the secrets behand perfec baking
This is so easy to make. Thank you!!!
THANK YOU!!!!
I would watch any recipe that Thomas tells me because damn, he is great, charismatic and informative.
Great thanks
been watching your VID for the past 2 hours!
it's soo soothing !!
wowwwwwwww he makes it look so easy!
A perfect recipe
Love looking at your tutorials I can honestly say you are the best you explain things so well I will be making a few things and look forward to learning more Thank you Midge
Yay i needed to know what the offset spatula was called! Hahah perfect timing, thank you so much! I was wondering about it
Very good
I LOVE YOU SO MUCH! you are the best teacher! xx
FINALLY! Thank You for such a simple recipe.
I just finished making this, and it was incredibly easy and delicious (I tasted some while it was still warm). I will never go back to tempering the eggs with hot milk, as this way was so easy and the result was smooth, creamy and tasty.
Thank you very much for this wonderful recipe!!
Love it💕👍
HE'S SO GOOD T_T HOW
Tried and tested, super easy and delicious 👏🏾😊
I added this video to my favorites. It was the best recipe ever! So quick and easy to make!!!!
Thomas, you are a treasure!!
Thomas Joseph, this is a game changer! Can’t wait to try this
I just tried it now .. soooo gooodddd love it! And so easy thank you!!!
It looks so elegant.
You are a good teacher. The recipe looks simple. I will try this. Thanks!!
Luv it
I absolutely LOVE THIS!!!!!! I was always so intimidated with pastry cream. I love you for this ! btw, you are my new culinary hero. Besides martha.
Awesome
Just did this, came out amazingg.. the second time atleast! thank you! :)
Tried it and it really works!
i tried to make this earlier and it came out perfectly, thanks for sharing this recipe 😁
The best always and works with all Flavours!!!
I made this recipe for the first time today to fill a Boston Cream Pie. It is very creamy and delicious. It was also quite easy to make. I will definitely be making this pastry cream again!
My best recipe
Thank you Thomas! You're a true star!
Could you perhaps show us how to make clotted cream? :)
This my fav recipe for pastry cream :D always comes out perfect and tastes delish!
Thank you Thomas! I followed your instructions along with the video of cream puffs and they came out perfect!! thank you so much for this video, it was a recipe that I couldn't get right.
Wonderful recipe, Thomas. Clear, concise and methodical....which is what we all need. Many thanks 👍
I’ve been using this method for years and never looked back. Thank you Thomas
I just discovered your channel and i am so glad i did! The way you explain the process of making/baking dishes is phenomenal.
This is a GREAT recipe. Waaayyyy easier than tempering in. I love using it in cream puffs 💕
Like it !! need a good recipe for italian buttercream
very informative channel