thank you, chef. this is the 2nd recipe I used today. The first recipe, the cream was too runny to pipe into my choux pastry. So, I used this recipe and started from scratch. There is a reason why I prefer chefs who provide weights vs measurements. The first cream I made, called for yolks from 3 large eggs. This recipe called for 65grams of egg yolks. I used large eggs, and I needed 5 (five) yolks to reach 65 grams. The inconsistency in eggs is a problem. Once I used the weight measurements, the cream worked out. THANK YOU CHEF. Real experts use weights. We live in a world where eggs are too inconsistent! THANK YOU!
I recently have started experimenting at home with tarts and fillings in my free time and found this and so many of your other videos an invaluable source of information. I tend to be technical and the extra tips you give about incorporating air correctly and tips like that have really helped up my game with other tasty things. Thank you for that.
Hi Chef! I just made a mango tart using your pastry cream/almond cream/tart base recipes…. Your pastry cream recipe is really the best I have tried! Thank you 🙏🏻
Thank you for the video! The cream turned out really well for me! I piped it into tart shells (from another video of yours haha) and added strawberries for my family and they really liked it. Great job 👍🏻
Chef Hanbit, I am from India 🇮🇳, I find your channel super informative, I have tried making Ganache, pastry cream, Pâte Sucree (Tart shells) 2mm, Hazelnut praline, its just awesome. Please keep doing what you do and teach us 🙏
Lately I've been really considering taking some pastry classes in case my career as a psychologist doesn't seem to work out. If not then ay least I'd know how to make pastries 🥰
I just found your channel and you helped me already with two of my long searched recipes! Thank you for your content and the way you explain for us! Have a wonderful day ☺️
Hei hanbit cho. Its been a while since i visited your page. Your cooking expertise really is great tool for newbie like me. I have been using for banana cake and chocolate banana cake for the longest time. It absolutely is the best. Thank you!
One missing keypoint is the heat level when whisking a cream which will help the beginners not burn their pastry cream while whisking. So, use low-medium heat when start whisking, then change to low heat as the cream starts to thicken to avoid the burnt cream at the bottom. Plus if you don't wanna bother swap heat level, just use low heat all the way. Cheers
Hi chef thanks for the recipe, today i made a tart shell from your recipe then I found this pastry cream so I decided to use this recipe haha! I want to ask you, if I want to make it chocolate pastry cream what should I add to the pastry cream is it chocolate pasta or melted dark cooking chocolate? Thanks a lot chef, following you from Indonesia 🇮🇩
Thanks for sharing Chef! This is the best recipe! I've made this several times and it is so good. Just wondering if i want to make chocolate flavor, can I add melted couverture chocolate or cocoa powder into it?
Amazing Chef Hanbit! Thanks for all the details and tips and tricks! For this recipe, can I replace vanilla pod with vanilla bean paste? What is the proportion? Following you from Singapore 🇸🇬
Oh to be honest, I don't use vanilla bean paste so I can't help here. From what I've heard, vanilla bean pastes have different vanilla content depending on the brand so I think it depends!
Hi Chef, if i want to make a chocolate version, do i have to increase the amount of milk as i will be adding chopped chocolate at the end. Kindly advise.
First of all, Thank you for sharing the recipe for the pastry cream! It's delicious. However, what way can I extend the life of the pastry cream once it is filled in my croissant for 2 days at room temperature?
hey chef is there any other flavoring in addition to like when i make it and what i get at pastry shoops has different taste i has took a short course and realized they added rum extract ... do you have any suggestions which concentrate to use? for best taste ?
hey, are there tips to make the pastry cream thicker without adding anything like gelatin? i want nice little towers of pastry cream but it often pools. thank you in advance
I am excited to try this on weekend. But I have a tiny issue here... once it passed the thickest stage, should I turn off the gas or keep the gas on while whisking it? Thank you chef!!
Hi Hanbit, thank you for this lovely rendition of a classic. I was wondering if you could help me with something. I am trying to bake in the oven small tarts filled with pastry cream and topped by a layer of pastry dough. The problem I have is that the tarts require a minimum of 20' at 250 to bake but after this time the pastry cream inside reaches a temp of high 75C and starts expanding causing the rupture of the tart top. For the pastry cream filling, I basically use your recipe without the butter and I was wondering if maybe I could reduce the grams of yolks in the pastry cream recipe or maybe make the dough a bit thicker ( I am using 4mm at the moment). If I try to reduce the temperature the baking time increases and the cream eventually puffs up anyways. Thank you again for any idea you can share!
Hii chef! Thanks for your recipe, that’s good 😍 Btw can I ask to you? How make a diplomat cream used the pastry cream above? How many gram whipped cream if I want mix with the pastry cream? Thanks Following you from Indonesia 🇮🇩
Hello chef, I need your comment or help. I made your pastry cream which is very good and not to sweet. I have the same tip that you have and I have a problem filling my eclairs. The cream was at room temperature for about 2 hours, I wisked the cream and filled my pastry bag. At one point my plastic pastry bag ripped and I lost almost half of the the cream. Shouls I chamge my tip? Should I warm up slightly the pastry cream? Thank you so much for your help.
Very helpful video once again! I find that whenever I make these kind of creams/custard, a fire stove works best and NOT an electric as it burns easily at the bottom - anyone else find that too?
The written "recipe + instructions" is in the description section so please take a look!
Hello , will this pastry cream split when frozen and thawed ?
Hi,how many donuts can this recipe fill? Tnx a lot!
thank you, chef. this is the 2nd recipe I used today. The first recipe, the cream was too runny to pipe into my choux pastry. So, I used this recipe and started from scratch. There is a reason why I prefer chefs who provide weights vs measurements. The first cream I made, called for yolks from 3 large eggs. This recipe called for 65grams of egg yolks. I used large eggs, and I needed 5 (five) yolks to reach 65 grams. The inconsistency in eggs is a problem. Once I used the weight measurements, the cream worked out. THANK YOU CHEF. Real experts use weights. We live in a world where eggs are too inconsistent! THANK YOU!
hmm
Having made pastry cream lots of times, I can say sifting and mixing the corn starch is the key to have a clean texture! There can be NO lumps
hello!
The first time I made it came out lumpy this is a pretty good technique to know
Grate advice! All those little tips and bits of extra information that make things so much clearer and easier! ❤
thanks.
I recently have started experimenting at home with tarts and fillings in my free time and found this and so many of your other videos an invaluable source of information. I tend to be technical and the extra tips you give about incorporating air correctly and tips like that have really helped up my game with other tasty things. Thank you for that.
nice!
You are absolutely amazing, honest, professional, I really learned alot from you, thank you chef Hanbit
thanks.
Hi Chef! I just made a mango tart using your pastry cream/almond cream/tart base recipes…. Your pastry cream recipe is really the best I have tried! Thank you 🙏🏻
Sounds great!
YOU ARE THE CHEF OF THE CHEF'S. THANK YOU FROM GREECE ❤❤❤😊😊😊😊
thanks
Brilliant video, easy to understand and follow for my children. Thank you very much
thanks!
Thank you for the video! The cream turned out really well for me! I piped it into tart shells (from another video of yours haha) and added strawberries for my family and they really liked it. Great job 👍🏻
amazing!
This is sooo good! I've tried it twice and both were just like the video. Thank you chef!
Glad you liked it!!
@@HanbitCho Hi chef! I wish to mix this pastry cream with some amount of fresh cream. Could you suggest the appropriate amount please? 😍
I've just tried this recipe for my fruit tarts and it smells and tast soo good....your recipe is so worth it chef...well doneee❤❤❤❤
Great to hear!
Tried and really taste so great. Thanks for sharing.
My pleasure 😊
I just learned a whole new way to make it. Thank you
You’re welcome 😊
어머~~ 고급진 크림~
여기저기 다용도로 쓸수있겠어요~
중간에 이모티영상 넘 재밌어요~~^^
화이팅!!!
Your recipe and especially using the immersion blender resulted in the best ever pastry cream. I used a whole vanilla bean cause why not 🤩
nice
Oh my gosh! I made it today and it’s so yummy 🤤. Thank you Chef 🙂
My pleasure 😊
Chef Hanbit, I am from India 🇮🇳, I find your channel super informative, I have tried making Ganache, pastry cream, Pâte Sucree (Tart shells) 2mm, Hazelnut praline, its just awesome. Please keep doing what you do and teach us 🙏
nice!
Looks easy and simple.
thanks
Lately I've been really considering taking some pastry classes in case my career as a psychologist doesn't seem to work out. If not then ay least I'd know how to make pastries 🥰
Baking keeps me busy and helps a lot with my anxiety 🎉
I just found your channel and you helped me already with two of my long searched recipes! Thank you for your content and the way you explain for us! Have a wonderful day ☺️
Awesome! Thank you!
Hei hanbit cho. Its been a while since i visited your page. Your cooking expertise really is great tool for newbie like me. I have been using for banana cake and chocolate banana cake for the longest time. It absolutely is the best. Thank you!
thanks.
Great recipes as usual, thanks.
thanks
Amo cada video en el que explicas de forma clara 🎉🎉🎉
thanks.
I’ve made this recipe now it’s easy and so delicious 😋 many thanks 😊
My pleasure 😊
Awesome recipe,thanks!
thanks.
Thanks a ton for the tips - such a great help!
You are so welcome!
Fantastic❤
Thanks 🤗
Thank you for this recipe. It looks delicious.
My pleasure 😊
Good work thanks chef ❤
My pleasure 😊
Great recipe Hanbit!
Did it this morning came out great! thanks ;)
Glad you liked it!!
great recipe chef
Thanks a lot
Love your recipes Chef Cho! Please post a Korean butter cake recipe used to cover with fondant 😊….like the kind used for weddings. Please Chef Cho!
Noted!
Great , Educational Tutorial!
Thank you for sharing!
Greetings from Singapore!🌷🌷🇸🇬
Edith, a happy Subscriber.
Thanks for subbing!
Great. Thank you
Welcome 😊
Fabulous!!!!🧁🤤🤭
Muchas gracias primera vez que veo una crema pastelera sin fécula de maiz
hello.
thank you for ur tips & secrets😃😃
Most welcome 😊
Rooting for you Hanbit!
Thank you!
I like you 😀 thanks for the recipe!
My pleasure 😊
Can you do a recipe for fruit variations? Perhaps passion fruit pastry cream
yep
please make other flavored custard like matcha! Liked and subscribed! great content!
Thank you! Will do!
literally, anything I need these days I just youtube "Hanbit (insert dessert name)" and it works haha, thanks so much!
Glad I can help!
One missing keypoint is the heat level when whisking a cream which will help the beginners not burn their pastry cream while whisking.
So, use low-medium heat when start whisking, then change to low heat as the cream starts to thicken to avoid the burnt cream at the bottom.
Plus if you don't wanna bother swap heat level, just use low heat all the way.
Cheers
Thanks!
Really? I learned to go low heat for creme anglaise but medium high or even high for pastry cream, the starch needs a higher temperature to gelatinize
1 cup milk
1/3 cup sugar
3 egg yolks
6 tsp corn starch
Vanilla bean pod
1 tbsp butter
ah right~
@@HanbitCho …I am not sure if the measurements are correct. It would be nice if you include both measurements. You have good recipes on your channel.
Hi Chef Hanbit, if do more can the cream store at fridge for couple weeks? Thanks 🙏🏻
nope too long.
@@HanbitCho noted with thanks 🙏🏻 Chef Hanbit
Thank you!
thanks!
Chef, is there a reason you stored it in the fridge on a sheet pan and not in, for example, a bowl or deli container?
ah up to you
Hi chef thanks for the recipe, today i made a tart shell from your recipe then I found this pastry cream so I decided to use this recipe haha! I want to ask you, if I want to make it chocolate pastry cream what should I add to the pastry cream is it chocolate pasta or melted dark cooking chocolate? Thanks a lot chef, following you from Indonesia 🇮🇩
good! oh you usually add dark couverture chocolate.
Awesome content Chef 😍
So nice
New fan and subscriber 🤓😇😍
thanks.
Thanks for sharing Chef!
This is the best recipe! I've made this several times and it is so good.
Just wondering if i want to make chocolate flavor, can I add melted couverture chocolate or cocoa powder into it?
i would add couverture.
@@HanbitCho thank youu!
Amazing Chef Hanbit! Thanks for all the details and tips and tricks! For this recipe, can I replace vanilla pod with vanilla bean paste? What is the proportion?
Following you from Singapore 🇸🇬
Oh to be honest, I don't use vanilla bean paste so I can't help here. From what I've heard, vanilla bean pastes have different vanilla content depending on the brand so I think it depends!
@@HanbitCho how can we make mango pastry cream? Can you please share the recipe? :)
Much love and respect to you ❤❤
Can I beat it with some butter to make a buttercream frosting??
How much butter do you think, half pound?
🙏🏼💖🙏🏼💖🙏🏼💖🙏🏼💖
not sure. don't think so...
Hi chef
Can you teach chocolate cupcake plzzz
Thank you for sharing handy tips.
Hi is this the same as diplomat cream? Is this suitable to be used for Mille Feuille?
a bit different.
Can we have the chocolate version of this please?
yeah
Very similar to creme brulee! Is there a good sub for corn starch? I don't like using corn products
hmm don't think so
Hello dear chef, are pastry cream & custard cream & vanilla cream & patisserie cream & ... the same?
hmm sort of.
Can you recommend good milk substitute to make this lactose free?
ah right
@HanbitCho can you please provide a link or more Information? Thank you
오늘 만들었는데 너무 달지 않고 맛나요!!👍
아이가 자기가 먹어본것중 최고라네요.
혹시 초코렛 커스타드는 이 레시피에 초코렛을 추가하면 되는건가요? 초코렛 커스타드 에시피도 부탁드려요!!!❤️
네 감사합니다. 초콜릿의 경우는 커버춰 초콜릿을 적당히 추가하셔서 잘 섞으시면 됩니다. 커스터드 크림 만든 직후에는 뜨거우니깐 초콜릿 바로 투하하셔도 잘 녹아요. 넣으시면서 한번 드셔보시고 부족하면 또 넣어서 조절해보세요~
Chef hanbit, can i freeze the cream in the freezer?
nope.
Hi Chef, if i want to make a chocolate version, do i have to increase the amount of milk as i will be adding chopped chocolate at the end. Kindly advise.
hmm don't think so
We can cling file pastry cream ,when it's hot or when it becomes to room temperature?
When it's hot!
Can I use electric mixer instead while mixing the cream and egg? Thank you
hmm never tired but I guess so?
How long do you let it cool before addingbthe Saran wrap
just straight away.
@@HanbitCho thankx
First of all, Thank you for sharing the recipe for the pastry cream! It's delicious. However, what way can I extend the life of the pastry cream once it is filled in my croissant for 2 days at room temperature?
yeah the shelf life is short. can't do much about it.
Hello :)
How much chocolate do I add to make this a rich chocolate pastry cream?
up to you!
Can I bake this in a tart shell so it becomes a Parisian flan?
oh yeah that works.
Thank u chef for sharing! I have one question - at big pastry and bakery shops they do this cream with hands or machines do it?
oh well probably machine.
hey chef is there any other flavoring in addition to like when i make it and what i get at pastry shoops has different taste i has took a short course and realized they added rum extract ... do you have any suggestions which concentrate to use? for best taste ?
up to you!
If I want to use vanilla extract, how much should I use 😅
up to you!
오오옷 파티셰님 덕분에 블렌더 꿀팁!!! 맛있지만 체망에 거르는게 너무…. 귀찮아서 손이 안갔는데 이런 좋은 팁을 공유해 주셔서 감사합니다!🔥🔥🔥👍
네 근데 너무 과하게 블렌딩하면 오히려 풀어질 수 도 있어서 적당히 해주셔야됩니다~
What does the butter do for it? Most other recipes I've seen forgo butter.
Thank chef.
it makes it taste better!
It would be nice what amount you are using
it's all there
hey, are there tips to make the pastry cream thicker without adding anything like gelatin? i want nice little towers of pastry cream but it often pools. thank you in advance
nah no need
Hello Chef Cho may I ask if I can substitute sugar with honey, or simply ignore it? Thanks
umm not really here.
Pls can we replace corn starch with corn flour
different countries mean different things when you say cornflour
I am excited to try this on weekend. But I have a tiny issue here... once it passed the thickest stage, should I turn off the gas or keep the gas on while whisking it?
Thank you chef!!
Oh keep the heat on for like a minute while whisking it.
@@HanbitCho Thank you chef.
Can i use regular vanilla?
yep!
How much does this yield? And why should you not freeze this? I want to put this in an entremet but it requires freezing
thanks.
Hi Hanbit, thank you for this lovely rendition of a classic. I was wondering if you could help me with something. I am trying to bake in the oven small tarts filled with pastry cream and topped by a layer of pastry dough. The problem I have is that the tarts require a minimum of 20' at 250 to bake but after this time the pastry cream inside reaches a temp of high 75C and starts expanding causing the rupture of the tart top. For the pastry cream filling, I basically use your recipe without the butter and I was wondering if maybe I could reduce the grams of yolks in the pastry cream recipe or maybe make the dough a bit thicker ( I am using 4mm at the moment). If I try to reduce the temperature the baking time increases and the cream eventually puffs up anyways.
Thank you again for any idea you can share!
don't think there's a solution. you don't usually bake pastry cream unless it's flan.
@@HanbitCho thank you Hanbit
How many egg yolks is 65 grams… 2? 3? 4?
oh you need to crack and weigh it.
Is there a difference between adding the butter while the cream is in the pan and adding it while blending?
If you are going to blend it, it doesn't matter which way...as it will be blended!
Now I know what wrong with my pastry cream. Thank you
Great!
Is this cream stable enough to use it as a cake filling?? Could you please do a chocolate version as well??
oh you don't really use pastry cream for cakes though...
@@HanbitCho You do for a Swedish princess cake.
Is it unsalted butter? (Just yo make sure..😅)
yep. unsalted.
Hi chef! May i know the brand of your blender?
bamix!
Can i use potato starch instead of corn starch?
And what's the difference between corn starch n potato starch?
Thank you very much
Potato starch isn't suitable here. Check google for the detailed differences between the two!
@@HanbitCho
Thank you 😊
Hii chef!
Thanks for your recipe, that’s good 😍
Btw can I ask to you? How make a diplomat cream used the pastry cream above? How many gram whipped cream if I want mix with the pastry cream? Thanks
Following you from Indonesia 🇮🇩
whipped cream should be roughly half the weight of pastry cream.
Whipped cream dairy or non dairy chef@@HanbitCho ?
Vla and pastry cream, are they same ?
hmm vla?
Can i take egg yolk off from recipe? Will it make any difference? Thanks
nope you can't remove egg yolk!
Hi Chef! can i substitute vanilla bean with vanilla extract? if yes, how much vanilla extract should i add to this recipe? thank you
nope. vanilla extract doesn't give the same feel.
Hi
May you please write the ingredients in measuring cups and spoons ?
try google for measurement conversions.
Can i reduce the sugar?
yeah
Hello chef, I need your comment or help. I made your pastry cream which is very good and not to sweet. I have the same tip that you have and I have a problem filling my eclairs. The cream was at room temperature for about 2 hours, I wisked the cream and filled my pastry bag. At one point my plastic pastry bag ripped and I lost almost half of the the cream. Shouls I chamge my tip? Should I warm up slightly the pastry cream? Thank you so much for your help.
pastry cream must be refrigerated at all times!
@@HanbitCho thank you. So it will be easier to pipe if the cream is cold?
Level up Mario...
😁
👕
👖
yeah!
can you show how t make diplomat cream
noted!
Hi Hanbit Cho I am looking for your you tube channel it's very interested for me thank you so much brother may God bless you. 😊🌹👍
thanks.
Very helpful video once again! I find that whenever I make these kind of creams/custard, a fire stove works best and NOT an electric as it burns easily at the bottom - anyone else find that too?
Yep I agree too!