Decoding French Baking: The Secrets to Making Perfect Baked, Stirred, and Pastry Cream Custards

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.

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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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:

Great starter cookware set (tri-ply clad):
A good nonstick pan:

KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):

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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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:

[Veronikabp]

Thank you for showing us 3 ways in one video ✅

[joanne]

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

[jdshl]

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!

[Chris-uteq]

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!

[tootyfruitytess]

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!

[Ben-zfrv]

Fantastic. I love the final view of what you get with three different methods.

[gilangsilverburg]

This is a great idea for Christmas, go for the simple one this year. A simple vanilla pudding 😊

[aikidoshi]

Brilliant, amazing the difference leaving out the egg whites makes.

[redcloud]

I’m so thankful for your instructions, demonstrations and explanations. This video is gold!

[theeclecticfrenchyogini]

I must admit, having a French accent does make everything better and more flavorful😅 and even easier to follow.
Love your videos. Merci!!

[BearBearBaer]

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.

[scotsam]

All those years of trying to understand the different processes and here it is in one lesson. Merci beaucoup Monsier! Bisous x 2.

[li-la.de.]

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

[chammerchip]

Made a blueberry tart using your pastry cream yesterday….beautiful Thank you

[heatherj]

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!

[MrGhostman]

Thank you so much. Something so simple but a lot of us struggle with. Can't wait to practice practice practice now🙂 Merci🇳🇵

[cat]

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!

[baketothebasic]

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 🎉

[meronkeleme]

Can’t wait to make at least of this. They all look so delicious.
Thanks.

[Miriam-fkwr]

My favorite channel, one of the ❤️🙏🏻🙏🏻❤️