THE 12 CREAMS - PART 3 - TIPS, MISTAKES AND SOLUTIONS. SPECIAL EDITION.
Вставка
- Опубліковано 25 лип 2024
- #creamsmistakesandsolutions
#lactoesefreecreams
#eggsfreecreams
#glkutenfreecfreams
#creamsforcakes
#custard
#chantilly
#mousseline
#cremeanglaise
#dessertsideas
#the12creams
LINKS AND RECIPES
TUTORIALS 12 CREAMS PART 1
Vanilla and chocolate pastry cream.
Chantilly vanilla cream, mascarpone and chocolate.
Dilomat Cream
Chiboust Cream
Mousseline Cream
• CREAMS 1: Custard (Pas...
TUTORIALS 12 CREAMS PART 2
Almond Cream
Frangipane
Vanilla and chocolate Creme Anglaise
Bavarian Cream
Chocolate and vanilla Cremeux
Vanilla and chocolate buttercream
• CREAMS 2. Almond Cream...
PASTRY DOUGH
• Video
PUFF PASTRY
• Video
Materials:
Mixer
Spatula
Manual mixer
0:00 - INTRO
0:37 - PRESENTATION
2:02 - GELATIN (equivalences) SUBSTITUTES FOR SUGAR, MILK, EGGS.
1 Gelatin Sheet of 2gr is equivalent to 2gr of gelatin powder.
To hydrate the gelatin powder you need 6 times its weight in water.
Water = Gelatin X 6
2gr gelatin powder - 12 gr of water to hydrate.
1/2 teaspoon of gelatin powder = +/- 2gr of gelatin powder
1 tablespoon of water = +/- 12gr of water
4:00 - CHANTILLY (mistakes and solutions) ALTERNATIVE RECIPES
CHANTILLY ALTERNATIVE WITH GELATIN 1 Sheet 2gr Gelatin per 200gr of Milk Cream
WHITE CHOCOLATE CHANTILLY
500gr Heavy cream
100gr White chocolate
Natural vanilla or essence
HOMEMADE HEAVY CREAM
50% Milk
50% Butter
8:18 - CREME ANGLAISE (mistakes and solutions) ALTERNATIVE RECIPE
DAIRY AND EGGS FREE CREME ANGLAISE
200gr Rice milk
35gr Powdered sugar
Natural vanilla or essence
8gr Cornstarch
A pinch of turmeric
11:04 - PASTRY CREAM (mistakes and solutions) ALTERNATIVE RECIPES
DAIRY AND EGGS FREE PASTRY CREAM
250gr of rice milk
75gr of Sugar.
35gr of cornstarch.
Natural vanilla or essence.
(CHOCOLATE VERSION)
250gr of rice milk
75gr of Sugar
25gr of cornstarch.
2 tbsp cocoa powder
13:15 - MOUSSELINE CREAM (mistakes and solutions)
14:11 - BUTTERCREAM (mistakes and solutions) ALTERNATIVE RECIPES
AMERICAN BUTTER CREAM
225gr Butter
450gr Powdered sugar
75gr Heavy cream
Desired essence or flavor.
AMERICAN CHOCOLATE BUTTER CREAM
225gr Butter
325gr Powdered sugar
125gr Cocoa Powder
75gr Heavy cream
17:02 - 12 CREAMS - USES
CUSTARD (PASTRY CREAM)
DURATION: 5 DAYS REFRIGERATED. 3 MONTHS FROZEN
Fillings. Layered cakes. Tarts. Napoleon. Cannolis. Eclairs. Profiteroles. Donuts
CHANTILLY CREAM
DURATION: 3-5 DAYS REFRIGERATED.
Decorations for cakes and pies. Fillings. Layered cakes. Cupcakes. Chouquettes. Eclairs. Pavlovas. Viennese coffee. Fruits.
GANACHE
DURATION: 5-7 DAYS REFRIGERATED. 3-5 MONTHS FROZEN
Decorations. Fillings. Cakes and pies. Layered cakes. Cupcakes.
Very stable.
CREME ANGLAISE
DURATION: 5 DAYS REFRIGERATED. 3 MONTHS FROZEN
Side for sponge cakes. Ideal for Floating Islands. Very delicious with fresh fruits. Even more delicious with jelly.
BAVARIAN CREAM
DURATION: 5 DAYS REFRIGERATED. 3 MONTHS FROZEN
A very stable mousse. Perfect in molds. Very delicious with sponge cakes. It works as a filling, but it tends to be more the star. Fruit puree can be added to flavor it. Very versatile.
MOUSEELINE CREAM
DURATION: 5 DAYS REFRIGERATED. 3-4 MONTHS FROZEN
Very stable and delicate on the palate. Perfect with fruits. Ideal for layered cakes. Cupcakes. Napoleon.
ALMOND CREAM
DURATION: 7 DAYS REFRIGERATED. 5-6 MONTHS FROZEN
Ideal for waterproofing tartlets. Very delicious when baked with fruits like a clafoutis.
FRANGIPANE
DURATION: 5 DAYS REFRIGERATED. 3-4 MONTHS FROZEN
Delicious with fruits. Perfect to be baked as puff pastry empanada fillings. The classic cream of the Galette de Rois.
CHIBOUST CREAM
DURATION: 3-5 DAYS REFRIGERATED.
The classic cream of the St Honoré Cake. Perfect for caramelizing.
DIPLOMAT CREAM
DURATION: 3-5 DAYS REFRIGERATED.
Very delicate. Perfect for profiteroles, eclairs and millefeuille, pies.
CREMEUX (My favorite)
DURATION: 5-7 DAYS REFRIGERATED. 4-5 MONTHS FROZEN
Perfect for fillings. Pies, eclairs, profiteroles, crepe cakes, macarons, financier cakes. Very elegant.
BUTTER CREAM
DURATION: 10-14 DAYS CHILLED. 5-6 MONTHS FROZEN
Perfect for cakes, layered cakes, cupckaes, Perfect for decorations. Very stable. It is the one that best withstands the heat.
20:39 ENDING
/ @sweetsalgadoenglish
Music: www.hooksounds.com - Навчання та стиль
Wow… can’t believe how much good info you packed into this video! Thank you. =)
Thank you!!! Hope you find those useful!
Thank you so much for your generosity in sharing these amazing tutorials and tips, so helpful and inspiring, you are the best! Warmest wishes from the U.K. 💕🇬🇧
Oh! Thank you very much! I apreciar a lot this kind of messages. Hope you could make some recipe or get some inspiration for some creation at home! All the best from the south of Florida!
This video deserves a million views! Thank you for sharing!!!
Thank you very much! This content never expires, so it will be here all the time for those who need to know a little bit more of tips!
Amazing!
Educational!
Great Tutorial!
Thank you for sharing your Amazing Talent!
Greetings from Singapore!🌹🌹🌹🇸🇬
Edith, a happy Subcriber
I watch a lot of baking videos but yours are BY FAR the most information PACKED and so helpful!!!!!!!!
I’m very glad you found the content very useful!!! Thank you very much!!!
Agree completely. These videos are all the right information presented in the most useful way.
I found my new fav channel! I mean I was already hooked by the first part which I found in Spanish. I'm shocked to see they are also available in English! No more headaches pushing the little Spanish I know and using the subtitles.
Thank you very much! Hope you find useful content!
You deserve a million more views. Excellent content and professionally presented. Thank you!
Thank you very much! Hope you found useful some information of this tutorial!
Que bien se te escucha y que bien te ves hablando inglés. ❤️❤️
Un millón de gracias!!! ❤️❤️❤️
You are like an angel chief 🙏 you gived all good informations, recipies, tips, alternatives for free of charge, thank you so much for your kindly and big heart 💕 Big hugs from Turkey 🇹🇷🙏💐
Thank you very much!!! ❤️❤️❤️❤️ big hugs from south Florida!
great tips, looking forward for the next part :) maybe showcasing the top 3 most popular uses for each cream? :)
Thank you very much. I made 3 tutorials. At the end of this one I show some examples for each one. This journey for the 12 creams is complete. Now I’m preparing 3 tutorials where they were de co-stars. But the main star is a surprise.
Sweet perfection 😊
Thank you very much!!!
Amazing !!!!!
Thank you very much!
Thank Thank you for your videos!!
Oh! Thank you very much!
Thank you very much for all the advice you gave in this video!
Thank you!!!
Amazing information!!
Thank you very much!
I love your videos! I will definitely try all the recipes. You gave some great advice in this video!
Thank you very much! If you have any questions about the recipes please let me know. Hope you like some of the creams!
Thank you sooooooo much. 🥰
Thank you! Hope you found it useful!
Great video thanks 😊❤️
Thank you very much! If you have any question, just let me know!
Amazing .... ❤️
Thank you!!!
Superb chef, thank you
Thank you very much!!!!
Cada día me sorprendes más un gran Chef SweetSalgado... Muchas felicitaciones
Muchísimas gracias! ❤️❤️❤️
thank you very much , excellent tutorial
Glad you liked it!!! Thank you!!!
Thank you so much, you are very generous to give us this precious information, this is so helpful.
Thank you for this message. I’m always here if you have any question!
Thank you for sharing your wealth of knowledge, these videos are really helpful 🙏
Thank you very much for your message!!!
Hello gracias por compartir bendiciones saludos desde Perú
Gracais!!! Un gran saludo desde el sur de la Florida!
Wow thx you so much again for another great video jam packed with all the tips and tricks!!! I was making a mascarpone chantilly and it got lumpy and looked like it was separating... I tried to heat it up and pour it back onto the cake surface. It tasted fine but of course not as smooth as I hoped it to be. I then asked my baking teacher, he said that was it and it couldn't be saved. I thought my issue was because I added the mascarpone first beaten it up then added cream to it and beaten it altogether. But after watching your video I know it is because of different temperature, most probably my cream was still cold from the fridge that's why it became lumpy. Great info thanks again!!!
Hello!!!! Im very glad that you find useful all the tips. Most of the times we can save these creams from an accident, but the important thing is to understand the alchemy of the pastry arts. Everything is about temperatures and right combinations in the right amounts.
I’m always available if you need to ask anything.
Yo te sigo hace mucho y me encanta tu estilo, gracia, simpatía y generosidad al compartirnos tus conocimientos pero yo no sé q paso q ahora sales en inglés, tengo inmensa gratitud y felicitaciones por lo q haces, pero x favor pasanos los vídeos en español un abrazo
Hola! Es que todos mis videos tienen versión en inglés, portugués y español! Siempre que no vea un video en el idioma de su preferencia en su página de UA-cam, acceda a mi canal y allí lo encontrará!
@@SweetSalgado 🙌
Mil Gracias
Lo hay en español, es un políglota,y eso habla de su humildad
Esta tercera en de cremas no me la puedo perder por favor
Nuevamente aquí está el enlace ua-cam.com/video/ATZRPv-eeyg/v-deo.html
😋
Esta muy buenos sus conocimiento de la resposteria pero no se inglés 😞
Gracias eres divino lo bien q explicas gracias 😉👌🏻quiero seguir aprendiendo contigo aunque no me sale como a ti pero voy aprendiendo poco a poco 🙈
Hola qué tal? Muchísimas gracias! Bueno, todo es cuestión de práctica. Y de saber en qué somos más fuertes. Como por ejemplo: hay quienes se specializable solo en tartaletas y galletas.
😉🥰
Hola bello. Necesito tus programas en español. Por favor.
Hola qué tal? Siempre habrá una versión en español de cada video. Solo hay que entrar al canal.
Acá le dejo el enlace con la versión en español de este Tutorial:
ua-cam.com/video/ATZRPv-eeyg/v-deo.html
Saludos amigo
Un gran saludo!!!!
Hello sir thankyou so much for this quality tutorial playlist! As a baker without any pastry education, it's a game changer for me. Can't thankyou enough :) Anyway, would you mind to share about your 'bloom' level on the gelatine? In my country, I only have access to 150 bloom. Thankyou!
Thank you very much! I really hope you could use some of this information for your day to day work. The gelatin I use are leaves of 2 grams each, 200 bloom. (Gold)
150 bloom is considered Silver… and it comes in leaves of 2,5 grams.
Por favor necesitamos ver en español, gracias x la atencion
Hola! Cómo está!
El enlace está acá ua-cam.com/video/ATZRPv-eeyg/v-deo.html
Recuerde que siempre todos los videos tienen sus versión en español.
Si a veces no la ve en las noticias d e UA-cam o en su página principal, por favor acceda al canal, y la vera allí! Espero le guste!
Tus videos no eran en español? Por eso me suscribi
Están en los tres idiomas
Thank you always use English chef. I can learn ❤
Thank you! I have a channel just in English as well @sweetsalgadoenglish
youtube.com/@sweetsalgadoenglish?si=UNOIYOsycqf2HoLx
Si son en inglés te tendré que decir adio
ua-cam.com/video/ATZRPv-eeyg/v-deo.html
Por eso siempre hago la aclaratoria de qué hay una versión para español, inglés y portugués. Si entran al canal ven las versione.
Allí les deje el enlace.
Trato de llegar a la mayor cantidad de público posible, y hacerlo en tres idiomas es bastante trabajo, que espero sea de alguna forma considerado. Espero le agrade el Tutorial.
Si 💓lo acabo de ver , perdona
Impresionada , no solo por tus postres , por hacer los videos en tres idiomas
@@elenanieves4483 no te preocupes! Trato de que todos pueden saberlo. Pero creo que el mensaje no llega. 😞
@@elenanieves4483 siempre que veas algún video en otro idioma, entra en el canal y encontrarás la versión en español. Si entras en la sección de los playlist, verás qué hay una parte donde los guardo por idiomas. Allí está todo. Muy agradecido siempre por el apoyo!