Alert icon
We're changing our privacy policy. This stuff matters.  Learn more  Dismiss

Making Pastry Cream

Loading...

Sign in or sign up now!
77,834
Loading...
Alert icon
Sign in or sign up now!
Alert icon

Uploaded by on Nov 28, 2007

Learn how to make a rich, silky vanilla pastry cream that can be used to fill cream puffs, éclairs, cakes, and more.

Category:

Howto & Style

Tags:

License:

Standard YouTube License

  • likes, 28 dislikes

Link to this comment:

Share to:

Top Comments

  • why do you people do recipes without the correct measurments

  • Did it not occur to the people who made this video to give the viewers the actual recipe?

see all

All Comments (62)

Sign In or Sign Up now to post a comment!
  • @daquach91 It also gets lumpy if you overcook it-- I've had that problem before and sometimes it can't be saved, which is a bummer. Also agreed about the measurements.

  • ok.. 1 cup of sugar is way too sweet.

    Here is my recipe

    1 1/2 cups milk ( or half&half)

    4 egg yolks ( i like the flavor of the yolk)

    1/4 cup of sugar

    2 tbls plus 2 tsp of cornstarch

    1 tbls all purpose flour

    1 tsp of good vanilla

    You dont have to do an ice bath. Just follow the video and put a layer of plastic over the top.

    It will look lumpy, not because there are lumps, but because it is very thick.

  • Use about six egg yolks, one vanilla bean, corn starch (to thicken), sugar. Put on stove, stir with whisk until mixture begins to thicken and bubble up. Take off stove, and then put in about 4 ounces of unsalted butter in spoon fulls and stir it in

    Then put in ice bath and keep stirring until it is sufficiently cooled, be sure to taste. Either store away or get a pastry bag out or make chocolate mousse :)

  • If you do not want to share your exact recipe with other people " All measurements and ingredient ect. " . It is frustrating to watch your video. Please list all measurement in the future video so do not waste people time.

    Thanks

  • from what I could tell visually, here it is:

    -1 cup sugar

    -2 eggs + 1 yolk (4 egg yolks will work too)

    -about 20g flour (you can do this manually to adjust the thickness of your cream)

    -2 cups of Half & Half Cream (2-10% milk fat will work)

    by "risk cooking the eggs" she meant coagulating the eggs, they're still cooked (for the apprehensive bunch)

    *you can throw in a tablespoon of vanilla for more flavor too.

  • No recipe??? Not good!!!

  • That looks a tad lumpy... maybe run it through a sieve?

    And yes, measurements would be nice.

  • 10 for effort 2 for recipe..........

  • @ShaoTanto half cream half milk, itz called half and half

  • looks lumpy and just horrible

View all Comments »
Loading...
0 / 00Unsaved Playlist Return to active list
    1. Your queue is empty. Add videos to your queue using this button:
      or sign in to load a different list.
    Loading...Loading...Saving...
    • Clear all videos from this list
    • Learn more