Homemade Pastry Cream: Recipe, Secrets, and Complete Preparation with Martina Bertuccelli

Creams, in the vast world of pastry, constitute a fundamental base and are divided into three main groups: thickened cooking creams, butter creams, and light creams.
In this particular lesson, our Pastry Chef delves into pastry cream in its classic version: she analyzes in detail the organoleptic characteristics, discusses the chemical interaction between the various elements that compose it, and explains step by step the preparation, highlighting common mistakes in the making of each cream.
Discover all the recipes in the cream course with Martina Bertuccelli at the Academy.tv School!
DOWNLOAD THE COMPLETE RECIPE: ac.academia.tv...
00:16 INTRODUCTION
11:00 PREPARATION
15:07 TRADITIONAL COOKING
19:17 COOLING
20:34 MICROWAVE COOKING
24:51 COMMON MISTAKES AND EXAMPLES
27:24 APPLICATIONS AND DECORATIONS
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