Pastry Cream | Pastry 101 | How to make the perfect pastry cream
★Online Classes★
For more online classes please visit: https://hanbitcho.com/course/
Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.
★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Unsalted Butter 20g
★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially "vanilla milk".
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)
★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.
SUBSCRIBE to my Channel: @hanbitcho
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
Instagram: sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd
#hanbitcho #sugarlane #조한빛 #슈가레인 #pastrycream #크림파티시에
For more online classes please visit: https://hanbitcho.com/course/
Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.
★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Unsalted Butter 20g
★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially "vanilla milk".
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)
★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.
SUBSCRIBE to my Channel: @hanbitcho
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
Instagram: sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd
#hanbitcho #sugarlane #조한빛 #슈가레인 #pastrycream #크림파티시에
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