Decoding French Baking: The Secrets to Making Perfect Baked, Stirred, and Pastry Cream Custards
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- Опубліковано 5 лют 2025
- Custard is simply on the most important pillar of French patisserie and is something any aspiring pastry cook should master very early on. I give 3 demonstration on how to make the baked custard, stirred custard and pastry cream.
DESSERT COURSE FOR BEGINNERS: bit.ly/3XFIDGW
CUSTARD BASED DESSERT PLAYLIST: • Playlist
INGREDIENTS (used in each demonstration)
2 eggs ( whole or just egg yolk)
50 grams white sugar
250 ml whole milk ( full cream cream)
half a vanilla bean ( seed scraped in the milk
12.5 grams corn starch (for pastry cream only)
12.5 grams flour ( for the pastry cream only)
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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How to cook pastry: amzn.to/2HrmKbz
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For people wanting to learn technique like in culinary school:
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Paul Bocuse Institute culinary book:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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Long live custard😀
@@jamesa7506 YES SIR!
Ι am marrying you now!🤗🤭
ALLONZ Y
Vivè la crème!
Please don't ever say that to Crip Mac
thanks a lot, thank you, timestamps: 03.30min. custard for vanilla pudding and tarts with whole eggs, 07.42min. vanilla custard sauce with only the egg yolks, sweet spot just below 82-83°C, 12.13min. pastry cream cake filling with extra starch and flour
Water boils at 212 F at sea level but Denver elevation it is lower at 202oF. Effect coffee custard etc. I wonder if you're elevation is a little higher than this chef.
I’m so thankful for your instructions, demonstrations and explanations. This video is gold!
glad you like it
Totally agree. Hope to see many more with this excellent instruction.
All those years of trying to understand the different processes and here it is in one lesson. Merci beaucoup Monsier! Bisous x 2.
🙂👍
Thank you for showing us 3 ways in one video ✅
🙂👍
We can make our own 3 way video 😉
Hi from England
I love all types of custard.
I love cooking - it has been my therapy through covid lockdown in England. My maternal grandmother was born in Ireland and came to United Kingdom in 1901 and was a great cook as my late mother learned to cook and so have i learnt to cook
My custard i make is Mascarpone Custard. I use this when making my trifle. Trifles are a traditional English thing at Christmas
We are a lactose intolerant household so we’ve always paid a huge premium for pre-made lactose free and dairy free custards. We’ve tried the powdered base custards but they always taste so powdery so matter how you make them.
It was so lovely to be able to learn how to make my own custard that as a bonus, also wouldn’t have my household spend the day in pain.
Thank you so much!
or just pop a lactase and eat regular custard.
Use soy milk
Thanks, this type of video is very useful. It enables the viewer the ability to create instead of just to consume recipes and imitate. I really feel like I understand now the basics of custard. I tried the first baked custard and it turned out pretty well. I just now know the ratios and can do whatever I need with it, just super good. Thanks a lot.
that’s a great feedback actually now keep in mind these are the very broad outline and each recipe can be fine tune and use different measurement for a better tasting result or consistency
Really informative and yeah you can use it as you wish
I am an old lady, but I must say, you're a handsome chef! If only I was in my youth again! Love your channel, very informative!
If only darling...in the next life my dear...meanwhile enjoy the custard 😊
Wtf. Hitting on a man who’s presenting pastry skills. As if we would be available to you?
😂❤
LOL I am 80 years in age, but 20 in spirit and he is as delicious as his Patisseries
I must admit, having a French accent does make everything better and more flavorful😅 and even easier to follow.
Love your videos. Merci!!
Wow!!! Fantastique! I learned a lot and I will use it when I make an Italian rum cake - two custards in that.
Made a blueberry tart using your pastry cream yesterday….beautiful Thank you
Great coverage. I am a fan of a well prepared custard. Nothing earns my scorn as much as a badly made or synthetic custard. I even balk at adding cornstarch or some type of thickening but I know for pastry work it is sometimes necessary.
Oh how I love #3. I make mine from powdered custard but its always lumpy because I'm lazy about making it, but it still tastes nice and keeps me happy. Makes cheap sponge cake from the supermarket leap multiple ranks. LOL!
This is just what I needed! My great grandmother, born in 1905, used to make custard over toast as a special treat when I was a child. I have been wanting to make it, but every time I googled custard over toast, a yogurt custard would pop up. Her custard was exactly like your second custard. Thanks so much!
Delicious!! Now I'm dreaming of croquembouche😌😋
😄
Merci beaucoup 🥰 j'ai étudié le français à l'université et j'ai séjourné chez des amis aux Issambres sur la Côte d'Azur
Very nice, Sir, great explanation of different varieties Custer. Appreciate your recipes. Wow 😮😊
Thank you for making this array of custards. I've watched other videos which make only one type and I had no understanding of the others at first. You tied them all together so we can experiment, which is wonderful!
You done french culinary reputation justice, was excellent following it along
Brilliant, amazing the difference leaving out the egg whites makes.
This is a great idea for Christmas, go for the simple one this year. A simple vanilla pudding 😊
Thank you so much. I needed to understand the difference between the 3 custards and your explanation was very enlightening. I knew how to make the thin custard but did not know that there were 3 types.
Thank you so much. Something so simple but a lot of us struggle with. Can't wait to practice practice practice now🙂 Merci🇳🇵
Hi my aunty , from London always used to made the Custard cream for me but never ever with the whole eggs, she made it with only the red ones of the eggs and it was wonderful..🙏🏻❤✝️
First time I run into you videos, I have seen like four so far in less than an hour! I loved each one of them, and because of that I am going to going to join your channel. From now on you are going to have one more pupil!🙃🙃🙃
The absolute best video on making custard I’ve seen. 😊👍
great to hear thanks so much 👍👍
Thanks for this. My husband makes ice cream, and he always uses egg yolks. It so good!
Excellent video. In Greece we have a traditional sweet bread called tsoureki. Tsoureki consists of enriched dough. The most succesfull recipes suggest to create the custard (without making explicit refference to custard) first and then incorporate it to the dough. By doing this you actually bind the sugar that due to its high concetration kill the yeast in tsoureki dough leading to a frisby like bread 😂. So, custard is the most effective shortcut to deal with enriched doughs. Just genious and beatifull simultaneously. Thanks a lot.
This is such fun. Thanks for the inspiration to play with more custard!
This video is amazing. 2 turned out great
Can’t believe to give such a presentation for free😮😮😮😮! Merci!
Just by chance I came across ur website . I am so happy because you demonstrate so nicely and clearly plus quote quantity of each ingredient. Also you have mentioned the difference of each type and in what each can be used . I am in Pakistan and have subscribed to ur channel . Surely will try each custard type . All the Best with Kind Regards
Shagufta Malik
Thank you for this demo and explanation of how to do it best. I’m trying this for sure.
glad it was useful
Love your videos on French cuisine.
thanks for the demonstration of custard types.
👍
your gray hair looks great. 👍🏻 along with your great teaching and recipes !
Can’t wait to make at least of this. They all look so delicious.
Thanks.
Thank you for the lesson how to make Custards 🙏 Love it❤❤❤
I've been asked to make a snot slab (vanilla slice) for Christmas so this was nice timing.
OMG. Hahaha. Never heard it called that before.
@@dinglebat63 😂😂😂 my mum groans every time lol.
It’s a snot block when you buy a single one from a bakery, but then a bakery near us started doing huge ones as cakes. We had them on a few occasions. They were incredible! But they were more than a block so we named them snot slabs 😁
😅😅
@@moniquem783 Pro Snot Tip...a tiny touch of green food colouring and just a few raisins for the odd chewy bit here and there are vomit worthy add ins..👍
@@mrkim3257 😂😂😂 indeed they would be! I might pass this time though. Would be good for Halloween though if I celebrated it. I guess then it would be called a Spew Slab 😂😂😂
I make the first two with goats milk, eggs, and honey. Works great (and its all home grown items for me).
Thank you. Your explanations are very clear. Happy Christmas.
Thanks for this, now I know whyIve been disappointed when asking for custard and getting something less than what I expected. Have made these all for my own benefit now. Also used eggnog to make the pastry version, nice and bold flavor!
Thanks. very nice. I learn tons. Thanks
Fantastic Stephane, thank you sir.
XLNT demonstration. Thanks, chef!👏🏾
Love this video. Thank you. It’s an important one.
great to hear it was useful🙂
Thank you for sharing the tips & recipes!
I am currently a student of culinary college, and some of your videos (including this) one of my resources to learn more bcs time in class is limited, sometimes I want more details but have to share the time with other students.
Cheers for 2023, waiting for the new videos 🎉
Excellent showing/teaching
Exactly what i needed and perfect video to follow.
This is a very useful video, thank you Stephan.
Oh my god! I was looking for it for too long😍 Thank you!
Loved this demo.much needed.thank yo7
My favorite channel, one of the best!!!!! ❤️🙏🏻🙏🏻❤️
Apart from ur cooking instructions being very helpful, i have to compliment u on ur English..( considering it's not ur original language,u Vocabulary and pronunciation is better then many Brit people👍) i And have a niece whose in her late 30,but only learned English when she was 17..Ane was educated in Israel, France ( Nantes) and London!
Stay well,ur Health is ur Wealth..Bon chance!
This video is very helpful. Thank you!
I love all custards!
Thanks for taking the time to share these delicious recipes!🥰✨
my pleasure
Merci beaucoup! Your demonstrations are very easy to understand. I just finished a bowl of perfect custard sauce to accompany my apple pie. Just subscribed to learn more 😊.
Thanks for this, very helpful!
Great video. Thank you.
I searched alot about this sauce recipe thank you for sharing this recipes
glad it was useful 👍
Custard is the best!
you are a good teacher.
this was really informative - thank you!!!
aah, tellement charmant. Great video and very educational. Beaucoup thank you.
Really excellent teacher!
thanks a lot 🙂🙂👍
Soooooooo glad I found you!!!!!!!😊
you have gained my trust and I'm subscribing to your channel
Nice presentation! Thanks.
Wonderful lesson - thanks so much and happy holidays.
Educational!
Great Tutorial!
Thank you for sharing!
Greetings from Singapore ❤
Edith, a happy and appreciative Subscriber
thanks a lot
Thank you Chef! I LOVE custard . Most of my favorite desserts are custard based. Even the wonderfully yummy pecan pie, pumpkin pie and the all time favorite Boston Cream pie. You can't have an awesome dessert without all that European influence.
Oh and my very first Flan was perfect but now they all get watery , including my bread puddings. How sad, But not my eclairs. They are divine. Would be very sad if that turned out watery. 🤣🤣🤣🤣
Are you using a low fat milk? Go the other way and try it with half-and-half or heavy cream. So decadent 😋
Thankyou this was great for my 16yo granddaughter and I to do together
Thank you, it was very informative. The only thing that surprises me is that you make sauces and custards in a saucepan, not a saucier. I might be wrong but I think that saucier was included in the Mauviel set that you bought.
That was awesome. Merci beaucoup!
Bravo Stephane👏👏👍I have been making third recipe crème pâtissière for all my cakes for Years I never mixed flour with cornstarch though! 🤔Can you give me the ratio of it? 😊
This has been helpful beyond belief, I've been trying to make icecream by watching various tutorials and struggled with the thickening part, however, everyone says to stop at 75C and my creme doesn't seem to thicken enough unless im using additives like banana or strawberries which will obviously increase the viscosity, I'll be taking it to 82 next time and seeing if I notice a difference
Superbe mon ami. Amitées du Brésil
Looks good..happy I found French cooking academy
You are the best!
Thank you for the great information and wonderful demonstrations. Was I not paying enough attention or have you not mentioned which of the three is used for summer tarts with fresh fruit on top?
Nicely done, great explanations.
OMG I wish I had known these things years ago. Makes so much sense. I will be doing things this way from now on.☺
Best custard recipe hands down
Just curious, why did you remove the egg whites for the thick custard? What effect would using whole eggs for the thick custard have?
It wouldn't be thick.
I like all thees recipes.
Delicious
Good looking man who can cook🥰😍💝💖💖
Any suggestions for the best way to add lemon flavouring into the custard? Would the acidic lemon juice affect the eggs as well? Or would zest be the best way to go?
I think milk is already a reasonable bit acidic. Adding it to the one with the egg-whites still in doesn't sound right, but adding it to the other two shouldn't be a problem I'd think. Adding too much though I believe makes ones of the 3rd kind a bit dense as it keeps perhaps the flour particles 'collapsed' in the mixture more.
But obviously take a dedicated baker/pastry chef's methods and opinions on all of this instead.
Use a lemon extract and shouldn’t have a problem with any of the three
Brilliant! Thank you
Your channel is my favorite
Master class. 👍👍👍👍👍
That was beautiful, thank you.
I recently learnt to make custard style ice cream. I didn't know that it is the same recipe as French custard!
Merci Chef!!
🙂👍
Vraiment utile! Merci
In your third custard used for cake fillings, do you cover the custard surface with saran wrap as it is cooling?
Excelente ❤
Lovely!
Συγχαρητηρια κα Βερα. Καταπληκτικη συνταγη. Την εχω κανει και δινει εκπληκτικα αποτελεσματα. Και ογκο και ινες. Μια ερωτηση μονο. Ποτε μπορουμε να καταψυξουμε την ζυμη? Μετα το πρωτο φουσκωμα και το χωρισμα στις 3 μπαλες? Οποιαδηποτε συμβουλη σε αυτο το θεμα θα ηταν πολυ χρησιμη.