Pavlova with pastry cream (marshmallowy meringue with pudding on top)
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- Опубліковано 4 сер 2021
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**RECIPE, 1 EGG SERVES 2 PEOPLE**
Meringue:
1 egg white + 50g powdered sugar + 1/2 teaspoon lemon juice + 1/2 teaspoon cornstarch + tiny pinch of salt
Get oven heating to 350F/180C.
With an electric mixer, whisk the egg whites to soft peaks. Whisk in the powdered sugar a tiny little bit at a time, and keep beating until you have stiff peaks. (This could take awhile to stiffen up - keep whisking and keep the faith.) Whisk in the cornstarch, lemon juice and salt until smooth.
Dump the meringue onto a parchment-lined baking sheet and shape it into a thick, round cake with high sides that dip into the center. Put it in the oven and reduce the heat to 215F/100C. Bake for 90 minutes, then turn the heat off and let it sit in there and dry for many hours - overnight is best.
While it's baking, make the pastry cream.
Pastry cream:
1 egg yolk + 1 tablespoon sugar + 1 teaspoon cornstarch + 3 tablespoons milk + 1 tablespoon butter + vanilla
Whisk the yolks smooth with the sugar and cornstarch. Bring the milk to a simmer and whisk it into the egg mixture. Transfer everything back to the pan and slowly bring to a simmer, whisking constantly. When it starts to gel, turn off the heat and whisk all the lumps smooth.
Drop in the cold butter in chunks and slowly whisk it in. There's probably enough heat in the pan to melt the butter, but if you have to you can return it to very low heat - just don't let it bubble again. Whisk in vanilla to taste, along with a pinch of salt if you used unsalted butter. Transfer to a bowl, cover to prevent a skin forming and chill before using.
Right before you're ready to assemble the finished dessert, prepare your fruit topping.
Fruit topping for my 4-egg pavlova:
1 kiwi, peeled and sliced thin
1 pint raspberries
To assemble the final dessert, carefully peel the meringue off the parchment paper and transfer it to a serving platter. If your pastry cream seems too thick to spread, let it warm up a bit before dumping it in the middle of the meringue and spreading it out toward the edges in a thin, smooth layer. Top with fruit, slice into wedges and eat right away - it won't keep. - Навчання та стиль
As an Australian, I gotta be honest: the best, softest, fluffiest pavs I've ever had have all looked like a craggy mess. At this point, I firmly believe that a perfect looking pav is always going to taste like a brick. That collapse tells me yours is legit.
Just don't breathe out your nostrils too hard!
Can you also be honest that pavlova is from nz
@@renepointon9153 As an Australian, I'm willing to offer you a deal:
You can claim the Pavlova, but you also have to reclaim Russell Crowe.
@@ThumpertTheFascistCottontail AND Keith Urban! (Along with his 'cousin' Karl! )
@@renepointon9153 deal but can we have our old muscle cars back?
"The classic meringue dessert of Australasia" - Good way to avoid getting the Kiwis or us Aussies upset over who really has ownership of the Pav hehe.
Hey, at least everyone is included this way. NZ is left out of maps, shame to leave them out of pavlova, anzac biscuits, or anything like that.
Nah, he just made it worse. He should’ve just said
“The classic meringue dessert of Australia or New Zealand”
But instead he made every aussie and kiwi mad
New Zealand, named after Anna Pavlova.
@@TheSlavChef Russian ballerina Anna Pavlova, not the gymnast.
@@sdspivey i did not say a gymnast anywhere, comrade :)
Me, a New Zealander: “this mf’er better not call Pav Australian”
Adam: “…the classic dessert from Australasia”
Me: “Well played, sir, well played.”
The pavlova likely IS Australian in origin but it was given its name in New Zealand, and the pavlova may also be an adaptation of AUSTRIAN meringue cakes so it isn't that original. Obviously, all these events confuses things.
Called it Australasian and put kiwi on it. Well played. Fyi im aussie and dont like pav, The kiwi’s can have it.
@@brettbeatnick I’m honestly not a fan, either! I was only being silly playing up the stereotype for a laugh :)
@@AlastairTyeSamson All good mate. Just having a bit of fun myself.
@Tommy Nguyen Okay what
I JUST finished watching dankpods new video about the australian in-ears
and now you're commenting under a video of a COMPLETELY UNRELATED youtuber about dank?
is my youtube just busted? I even refreshed to check
I’m so glad you showed how the custard started looking like scrambled eggs. If I tried this and saw that I’d have probably thrown it out thinking I made a mistake somewhere.
I think that's the biggest benefit of cooking *videos* (over articles or even pictures). You get to see exactly what should and shouldn't happen and it seems to give a much better intuition for the recipe.
yes
IF you are not all that confident with emulsifying eggs, cook them on a double boiler instead, it's much safer!
I didnt cook mine to that point, im sure its better like that but its still pretty thick and good the way i cooked it in my opinion
@@DMSProduktions Eggs are one of the most frustrating and tedious things to mix into an emulsion, because even a 'slight' mistake will ruin the entire damn thing.
My mouth starts watering as soon as I see one of these!
It must be a *pavlovian response.*
Good one!
I hate you and i love you
What you did there......I see it.
OHHHHHHHHHHH
Not related but i watch your videos sometimes and i think they’re great
As a Kiwi, now living in Australia, saying it's from 'Australasia' was a clean move to not have a cease and desist at your doorstep from yours truly
Who fkin cares where it came from. Never met a person in my life that cares for the origin of pav
@@youngchild9294 true no one actually gives in to it, its just a massive joke amongst people with no end made for no reason
@@ardizzle06 you're playing both sides so you always come out on top
@@amebee709 yep, but im still biased to New Zealand
I love how Adam just does not give ANY f’s about tradition. It really makes me want to actually try making things like macarons and pavlova, because hey, he’s right! It’ll still taste good!! His confidence in his love of food, even if sometimes amateur in presentation, gives ME confidence!!!
Amateur means “for the love of” and I think Adam is one of the best and truest examples of it in cooking videos. :)
Also let’s be real. P much everything he makes looks DELICIOUS.
Yeah! Life is too short to only do things one is "good" at.
"I am making a 20-egg pavlova, yes, 20"
Why-
Must be a party
@@soumyajeetbag2553 memes
fluffly cake go boing
why i season my pudding, not my meringue
I think I've heard of this dessert before. The name rings a bell.
this should have thousands of likes lol
ohhhh that's good
Underrated comment
Me: “Man that looks delicious”
*Stares at instant pudding*
that's still technically cooking at least, I watched this video while eating peanut butter out of a jar lmao
Instant pudding on top of store bought meringue with even some defrosted in a microwave frozen fruit on top is ALSO good, and arranging ingredients is also cooking!
Modern problems require modern solutions
shiny moment
You can add that to cake mix and make a cake.
"I believe that's called TV" sounds like a dunkey line, bravo Adam
Adam is actually VideoGameDunkey
@@ChaseK24 dunkey was never black, he was italian
" a quarter of a cup of liquid base …. "
omg white wine!!!
*evaporated milk*
Thank you to your sponsor, Curiosity Stream, for helping me find the perfect anniversary gift for my husband this weekend! He loves documentaries and now he has a whole channel full of new ones to watch!
5:39 “it could be water, it could be water, it could be, white wine,”
adam - 2021
“It could be water, it could be *white wine* , it could be milk.”
Adam Ragusea, August 5, 2021
This is bordering on incitement to violence
i feel like this is gonna go on callence gamings ytps of adam
"it could be white wine, it could be white wine, it could be white wine."
Adam Ragusea - 2021
Nothing says "I used to be a college professor" more than knowing to provide a visual aid for 'turn off and leave it alone for a while".
Cheers, sir.
Me: "Man this looks delicious, I should make it!"
Also me: *never makes it*
you should and you won't regret it, comrade!
@tmwnn 99%
If it makes you feel any better, in Australia and NZ, it's often to time consuming to be made outside of a holiday feast. And so we don't make it that often either
I don’t eat eggs and I still watched the whole thing lmao
I do that with hw too
5:53 - The person who added the subtitles: "Thicc."
Honestly made me surprised a bit since I usually think of these as auto-generated, and it would have been funny if bots have a concept of memes.
fun fact: that person is Adam himself
Adam's usually the one that adds the subtitles, sooooo. He's aware
It’s changed now
Fun fact: If you have eyes, you can see if the subtitles are auto generated or not in the subtitle selection part of the settings.
@@jamesfleming1155 oh has it?
I fricking love it how diverse Adams recipes are.
Fucking*
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. Also known as perfection.
very informative!
bau.
My mum always put on vanilla ice cream too
@@TenOrbital I think the pavlova and the fruit is more than enough sweetness, perhaps the pavlovas you had weren't as sweet?
@@MA22 - no, she just put ice cream on as well, and always did. Might be an Australian thing, with the warmer weather and all, compared to NZ. And she's a Queenslander, from the tropics.
If you watch the video, a meringue is mostly sugar - no sugar, no meringue. And unlike Adam in Macon, you can get caster sugar in every supermarket in Australia.
This is the sort of pavlova my mum would make:
www.taste.com.au/recipes/marshmallow-pavlova-ice-cream-berries/b05a6e23-bac3-420a-9e66-3a578487b749
As an Australian, I love this recipe and you've absolutely nailed it. Not too many fruits that it falls away from the pav, not too much pav that it's dry, not too sugary without any other flavours or you can't eat much. This seems like it adds the egg flavour back in without being too strong and I'm going to try it!
Love it mate.
As an Aussie, my favorite toppings on Pavs are kiwifruit, strawberry, and passion fruit. The snotty medium in passion fruit adds a sort of sauce on top of the whipped cream
Yes to each of the toppings, but also a grated peppermint crisp bar
I like adding banana too, along with those three
I would love to make a passion fruit curd to use on one of my Pavs but where I live I can't get my hands on them ☹ Lucky You...
@@flossimoth Try making a Banoffee Pav. My 9in Pav shells held up so well that I was able to make it a double decker. Yes, it was delicious... 😋
@@flossimoth Oh yes. I can't believe I forgot banana. Goes so well. So do berries as Adam mentioned
Every video grounds my theory that Adam Ragusea is subconsciously falling in love with polish cuisine. First, he made kopytka as a "lazy gnocchi", then started getting interested in mushroom which are very popular in Poland (we go to the forest as a weekend activity and gather mushrooms) now he's doing kogel-mogel as a topping pudding for the pavlova.
Srsly Ragusea, you should investigate polish cuisine, you gonna love it.
I'm starting to wonder if my entire life has been an ad Segway for an Adam Ragusea video
That detail about gelatinized starch vs. coagulated egg protein is key
Love the scientific approach, testing variations of the recipe instead of just accepting the way it's typically done!
Ooo! A custard topping with the yolks is brilliant! Love a pavlova 😍
You can dissolve the granulated sugar on a double boiler for a couple of minutes and whisk it afterwards. If you have a stand mixed this allows you to whisk it for a long time unattended.
I’ve made meringue without an electric beater.
Good to know I can beat him in a fight.
01:36: "by running granulated sugar in the blender for 20 minutes" - wait, minutes?!
My thoughts exactly 😂😂😂
I think the sugar grains are already super small so it takes a while to turn it into a consistent powder
No way. I made French meringue cookies last week, definitely 20 *seconds* unless his blender is extremely broken in some way
You gotta get it “super fine”
@@brennag7962 he uses a food processor.
I googled how to make these for church a few days ago. Really cool seeing this video. I'll have to make these now =) thank you for the great video
Be careful if you live at weird american high elevation! I tried my normal recipe when I travelled to high altitudes in the states and it was very sad
ahh i need this
I heard that pavlova is perfect for maintaining a six pack.
How do you only have 6 likes
I just made it and it's awesome, the egg yolk cream tastes great with the pav. I topped it with peaches and plums because it was what I had in hand. The plums tasted great but the peaches were forgettable. I'll make it again today and top it with just plums.
Last time i was this early, Adam was still in Macon, GA.
In australia you can buy a pavlova base from the store in the summer which is good enough that it isn't worth the fuss of making your own, also the reason for the traditional whipped cream is that it will be completely covered with various fruits, and that would be overpowering with the pastry cream too
I love all the astute science you throw in there, plus all your tests you do beforehand.
Thank you sir! You’ve answered all of my questions and calmed any concerns I had. Always enjoy your videos.
An Aussie here! Please use more fruit! It should be groaning under the weight. Oh and add a passion fruit or two - the sharpness is amazing. Love the pastry cream idea though - that’s inspired ❤️
POV: You’re early and your brain has decided to stop thinking of any jokes
Being witty is hard. :(
No
yes
Ummm..
Cream always rises to the top.
I love that you do so many tests!
it's really cool that you experiment with the different methods you read up on and tell us what's actually worth doing . that's dedication
Never seen this desert in my life (I live in eastern Europe). Made it yesterday, turned out really good. I think it's one of my favorites desserts from now on :D. It's was extremely tasteful, and not that hard to make.
"Not for a million dollars would I make this dessert without an electic mixer"
Idk Adam that seems like enough money to get me to whisk that shit until my arms drop off
Honestly, an electric whisk is one of the most underrated tools for the kitchen. Makes making of these cakes actually feasible. Even that viral Dalgona coffee from 6-8 months ago.
@@anirudhviswanathan3986 my mom wanted to try that coffee and I swear to God that my arm almost fell off with how much I had to whisk lol.
You can get a thrift store electric hand mixer pretty cheap. Doesn’t have to be a fancy KitchenAid stand mixer.
watching you "revive" that pudding has inspired me more than you can know. if whatever that was can turn into pudding, anything can happen
‘These are raspberries, by the way’
‘Oh, thanks. I wasn’t sure.’
That sound of pure sadness on the crack
Ah yes, more peak content for my Ragusea breathing compilation.
Thanks Ragusea, been wanting to learn how to make this!
Istg his transitions are so smoothly executied
His subtitles seriously call it "thicc". I love this.
strawberries are more common over raspberries with kiwi but still looks good
I notice a lot of places serving a pav as part of a set Christmas menu, and they're all about changing it up, these days. I quite like a classic, fresh passionfruit, and nothing else. But raspberries are also a great choice. Hold the kiwifruit, and just add more raspberries, please.
This looks great! Definitely gonna try this
Never seen this version with pastry cream! Seems delicious 😋
Adam! That's great. That's how all the recipes should be described, by proportions not by the amount that you think I should make. I'll try to make two eggs myself 👍
Why I season my russian ballerina, not my dessert.
bahahahaah
was waiting for this
I like your videos more because of how interactive they are!
I was looking for a pavlova recipe with a custard filling instead of whipped cream and I found this 🙌
I made it and it is sooooooo good! The tartness of the fruit really balances out the sweetness of the meringue and the filling. And the filling is sooo good. 🤤
"Though it does present some... hazards."
_meringue collapses_
Me: *choking sounds*
0:53 i mean - for a million dollar
I'd do it
My family always topped pavlova with regular sweetened cream (not whipped) and fruit. My favourite setup is cream, banana, strawberries and blueberries. Also loved it a day or two after sitting in the fridge as the fructose starts to weep out of the fruit and create golden beads. Delicious.
im gonna make this today after exams! wish me luck. thanks adam for the video.
For the record, i will take 1 million usd to make this by hand. 🙋🏽♂️
Thx soooooo much for this tutorial
Oh it looks sooo delicious. I want it! I need it !!!
Keep up the good work. Man... this one goes strate in my cooking list. Its full of stuff I always wanted to cook but never did. But one day.... yes, one day I will use your guidance to make myself an amazing Pavlova
As a Kiwi, the opening line had me rolling lol. Kiwis and Aussies have joint custody over pav, I reckon 😂 They have it for the week, we take it on Fridays and weekends lmao
"You can use white wine"
Doesn't use white wine
Yeah! Where is the real Adam
Each individual element was fantastic. And thank you for doing the experimentation to figure out which fussy steps could be skipped! (Which turned out to be most of them!) But I have to say that the three elements together (pav, pastry cream, and fruit) wasn't more than the sum of the parts...which was what I was expecting. Oh well. At least I can now say that I've made an amazingly delicious pastry cream. I've never tried it before because it sounded complicated and scary.
Thanks for this video.
someone give me a million dollars to make this without a mixer pls
"the marshmallow's going to weep, making some goo" If what I understand from Adam is right,that pavlova is just the topping to a crying cheesake then
my grandma usually makes a bunch of meringue bowls and sends them to use. they really are great with fresh fruit 😋
Nice to see that this guy is not shy to show off his failures.
And another perfect ad transition from our man Adam! Damn he's good.
I’m Australian myself and this looks good
Just 1 question how is kiwi sour
There are many variates of Kiwi Fruit, some of which are sweet and some def sourer that give a sharp taste. As for how it's probably a less ripe kiwi Fruit; however, they contain ascorbic acid from vitamin C. The best tasting are sour anywho
@@fionndale7497 true
i hope your sponsors pay you extra for your absolutely seamless transitions
I did a make your own pavlova tray for Christmas last year, small Pavlovas with various things on the side to top (Kiwifruit, Passion fruit, Raspberries, Cream, chocolate etc) It was really good but way more work then I'm willing to put in again.
How does Adam keep finding all of these new, interesting video ideas?
I would say Adam hasn't made enough videos for me to feel that way, but I always think that about Chef John, he's been pumping out consistent interesting dishes for over a decade.
Boris
Insta, his brain, other stuff
Hi adam, any difference in adding corn starch straight to the egg yolks vs making a starch slurry and adding when the milk and egg mixture is hot?
I really really love Adam's phrase "That is not a thing that I am going to do." Always used appropriately, and I love the indicated mentality of it.
I love a good creme pat and custard; I remember a while back I watched Chef John from Food Wishes make custard in one of his videos and he threw everything in the pan saying "if someone can explain why we have to temper the milk, mix the yolks w/ sugar, rather than throwing it all in a pan, I'll gladly start doing it". So I started making my creme pat that way and as long as I keep stirring I find I don't get lumps or scrambled eggs.
Gday to all the ANZAC’s who clicked on the video just to see how Adam owned the Pac ready to go to war.
Hey Adam, can you do a video on how you make your videos like how you film, production, video editing, etc.
ua-cam.com/video/USZTy8Do2Gw/v-deo.html here.
“How I shoot recipe videos”
@@allenbackbone you beat me to it
Yum! I've never made Pavlova, and it's been YEARS since I even made meringue. Maybe it's time to try!
I really love floral flavors with pavlova, I made a rose flavored pavlova once with raspberries and pistachios and it was really good. It was my 1st time using rose water in cooking, I was afraid it'd come out tastig like soap or potpourri but nope, as long as I just use a few drops it's perfect.
Hmm, I'll have to compare this recipe with the one from Life of Boris.
That is so weird. In the past week I've watched two differente recipes from two different creators in which they both made recipes that Boris made. The other was some marshmallow like thing made of apples that I can't remember the name of.
@@rushthezeppelin Zefir/Zefeir/Зефир are a marshmallow like treat, but much different from pavlova cake.
@@allenbackbone Yup, Zefir that was it. Both look very delcious.
the only differences i can remember are the toppings and the starch
So people say don't use powdered sugar because it has corn starch but then you just add cornstarch anyway?
He said some people. Clearly he disagrees with those people.
@@anonymousperson6084 yeah I know but it seems like cornstarch is a normal ingredient in the meringue. Also he would have mentioned for example like "I actually think the cornstarch is good in the powdered sugar" but he just talked about how having it in there doesn't make a difference
It's a thing in the UK too and yes I use caster sugar.
Well played covering your bases with the origin.
I think this is the first time I've seen you use a kiwi
“Not for a million dollars would I make this without an electric mixer.”
Indirect confirmation that Adam is nearing millionaire status from UA-cam revenue.
I've made this once, it was delicious. Making it again today, it is in the oven right now
AMAZING I will now use powdered sugar
Adam should open his own restaurant, would love it if he would do a video on that! Definitely an idea to keep in mind.
I think he has said that he'll always be a home cook but a Adam Ragusea's Restaurant would be cool
I see Adam is staying neutral in the pavlova debate
He should’ve mentioned both countries. I’m severely ticked that he said Australasia
This dessert rings my bell
Fantastic idea! I used to wait until I wanted to make fresh pasta or make pavlovas with my egg whites leftover from making fresh pasta!
"not for a million dollars would I make this without an electric mixer." BS ;p
You'd totally do it by hand for a million.
I'd do it with a hand-cranked mixer for $500k. Any takers?
@@popefacto5945 Hey hey, I'll do it for $5000, with a rolling pin.
I'll do it using my bare fucking fingers for 100,000 USD
Hey Adam, how about a video on making chicken sandwich. Fried and grilled
Heard the ding of the notification bell and my mouth started salivating for some reason
I've watched this video a million times, idk that meringue is so damn satisfying
0:19 should have given a trigger warning