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

[@FrenchCookingAcademy]

Long live custard😀

[@subliminalphish]

@@jamesa7506 YES SIR!

[@ngel-ast6756]

Ι am marrying you now!🤗🤭

[@KL005]

ALLONZ Y

[@gerdsfargen6687]

Vivè la crème!

[@Tony-iu7sw]

Please don't ever say that to Crip Mac

[@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

[@DanSalig-jq5mu]

Water boils at 212 F at sea level but Denver elevation it is lower at 202oF. Effect coffee custard etc. I wonder if you're elevation is a little higher than this chef.

[@tootyfruitytess5299]

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!

[@dolphinboy7006]

or just pop a lactase and eat regular custard.

[@alexanderkane8475]

Use soy milk

[@scotsam7590]

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

[@FrenchCookingAcademy]

🙂👍

[@redcloud09]

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

[@FrenchCookingAcademy]

glad you like it

[@markcummings6856]

Totally agree. Hope to see many more with this excellent instruction.

[@Veronikabp63]

Thank you for showing us 3 ways in one video ✅

[@FrenchCookingAcademy]

🙂👍

[@Tony-iu7sw]

We can make our own 3 way video 😉

[@joanne26]

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

[@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.

[@FrenchCookingAcademy]

that’s a great feedback actually now keep in mind these are the very broad outline and each recipe can be fine tune and use different measurement for a better tasting result or consistency

[@randymadl9124]

Really informative and yeah you can use it as you wish

[@heatherj3030]

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!

[@jdshl8423]

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!

[@chammerchip6059]

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

[@Chris-ut6eq]

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!

[@DesignerLuv]

Merci beaucoup 🥰 j'ai étudié le français à l'université et j'ai séjourné chez des amis aux Issambres sur la Côte d'Azur

[@gilangsilverburg3352]

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

[@mariaverina]

Delicious!! Now I'm dreaming of croquembouche😌😋

[@FrenchCookingAcademy]

😄

[@noticing33]

You done french culinary reputation justice, was excellent following it along

[@laurab7931]

Wow!!! Fantastique! I learned a lot and I will use it when I make an Italian rum cake - two custards in that.

[@ciuciu106]

Hi my aunty , from London always used to made the Custard cream for me but never ever with the whole eggs, she made it with only the red ones of the eggs and it was wonderful..🙏🏻❤✝️

[@aikidoshi007]

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

[@higheraltitudeyoga]

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

[@cheryllyall7217]

Thank you so much. I needed to understand the difference between the 3 custards and your explanation was very enlightening. I knew how to make the thin custard but did not know that there were 3 types.

[@carolleenkelmann3829]

Great coverage. I am a fan of a well prepared custard. Nothing earns my scorn as much as a badly made or synthetic custard. I even balk at adding cornstarch or some type of thickening but I know for pastry work it is sometimes necessary.

[@Maroonskeleton]

Thanks for this. My husband makes ice cream, and he always uses egg yolks. It so good!

[@MyAlbertC]

Very nice, Sir, great explanation of different varieties Custer. Appreciate your recipes. Wow 😮😊

[@cat52]

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!

[@Taichientaoyin]

If only darling...in the next life my dear...meanwhile enjoy the custard 😊

[@Beedee664]

Wtf. Hitting on a man who’s presenting pastry skills. As if we would be available to you?

[@DanielWSonntag]

😂❤

[@angelataylor974]

LOL I am 80 years in age, but 20 in spirit and he is as delicious as his Patisseries

[@MrGhostman666]

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

[@jamieson2676]

This video is amazing. 2 turned out great

[@lasalsera1924]

First time I run into you videos, I have seen like four so far in less than an hour! I loved each one of them, and because of that I am going to going to join your channel. From now on you are going to have one more pupil!🙃🙃🙃

[@evasho6162]

Thank you for the lesson how to make Custards 🙏 Love it❤❤❤

[@lavague7648]

Excellent video. In Greece we have a traditional sweet bread called tsoureki. Tsoureki consists of enriched dough. The most succesfull recipes suggest to create the custard (without making explicit refference to custard) first and then incorporate it to the dough. By doing this you actually bind the sugar that due to its high concetration kill the yeast in tsoureki dough leading to a frisby like bread 😂. So, custard is the most effective shortcut to deal with enriched doughs. Just genious and beatifull simultaneously. Thanks a lot.

[@kyReeElainProhm]

Love your videos on French cuisine.

[@gorule1948]

XLNT demonstration. Thanks, chef!👏🏾

[@davidrempel8897]

Thanks for this, now I know whyIve been disappointed when asking for custard and getting something less than what I expected. Have made these all for my own benefit now. Also used eggnog to make the pastry version, nice and bold flavor!

[@meronkeleme8660]

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

[@Topol60]

Can’t believe to give such a presentation for free😮😮😮😮! Merci!

[@moniquem783]

I've been asked to make a snot slab (vanilla slice) for Christmas so this was nice timing.

[@dinglebat63]

OMG. Hahaha. Never heard it called that before.

[@moniquem783]

@@dinglebat63 😂😂😂 my mum groans every time lol. It’s a snot block when you buy a single one from a bakery, but then a bakery near us started doing huge ones as cakes. We had them on a few occasions. They were incredible! But they were more than a block so we named them snot slabs 😁

[@FrenchCookingAcademy]

😅😅

[@mrkim3257]

@@moniquem783 Pro Snot Tip...a tiny touch of green food colouring and just a few raisins for the odd chewy bit here and there are vomit worthy add ins..👍

[@moniquem783]

@@mrkim3257 😂😂😂 indeed they would be! I might pass this time though. Would be good for Halloween though if I celebrated it. I guess then it would be called a Spew Slab 😂😂😂

[@colmangreen6029]

This is such fun. Thanks for the inspiration to play with more custard!

[@shaguftamalik1334]

Just by chance I came across ur website . I am so happy because you demonstrate so nicely and clearly plus quote quantity of each ingredient. Also you have mentioned the difference of each type and in what each can be used . I am in Pakistan and have subscribed to ur channel . Surely will try each custard type . All the Best with Kind Regards Shagufta Malik

[@lizadoingsmth]

Oh my god! I was looking for it for too long😍 Thank you!

[@williamwoo866]

Thanks. very nice. I learn tons. Thanks

[@AbiNomac]

Love this video. Thank you. It’s an important one.

[@FrenchCookingAcademy]

great to hear it was useful🙂

[@Miriam-fk9wr]

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

[@amitasrimathi935]

thanks for the demonstration of custard types.

[@FrenchCookingAcademy]

👍

[@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 🎉

[@ladyvioletcrawley5524]

Custard is the best!

[@annturnbull4963]

Thank you. Your explanations are very clear. Happy Christmas.

[@lyndabond1443]

The absolute best video on making custard I’ve seen. 😊👍

[@FrenchCookingAcademy]

great to hear thanks so much 👍👍

[@Improveng1]

Fantastic Stephane, thank you sir.

[@guitardiva2]

Thank you for this demo and explanation of how to do it best. I’m trying this for sure.

[@FrenchCookingAcademy]

glad it was useful

[@NoraS-K]

Exactly what i needed and perfect video to follow.

[@daynaandsteve]

I make the first two with goats milk, eggs, and honey. Works great (and its all home grown items for me).

[@mesmarly]

I searched alot about this sauce recipe thank you for sharing this recipes

[@FrenchCookingAcademy]

glad it was useful 👍

[@blokeabouttown2490]

This is a very useful video, thank you Stephan.

[@belle12rosa]

Best custard recipe hands down

[@zerinadalvie7696]

Looks good..happy I found French cooking academy

[@themudstar4999]

you are a good teacher.

[@hossskul544]

your gray hair looks great. 👍🏻 along with your great teaching and recipes !

[@danielapagliaro8025]

This video is very helpful. Thank you!

[@houshangman9837]

Excellent showing/teaching

[@janapodnecka3346]

Great video. Thank you.

[@hithere7282]

Loved this demo.much needed.thank yo7

[@subliminalphish]

Thank you Chef! I LOVE custard . Most of my favorite desserts are custard based. Even the wonderfully yummy pecan pie, pumpkin pie and the all time favorite Boston Cream pie. You can't have an awesome dessert without all that European influence. Oh and my very first Flan was perfect but now they all get watery , including my bread puddings. How sad, But not my eclairs. They are divine. Would be very sad if that turned out watery. 🤣🤣🤣🤣

[@itzakpoelzig330]

Are you using a low fat milk? Go the other way and try it with half-and-half or heavy cream. So decadent 😋

[@jerryoshea3116]

Apart from ur cooking instructions being very helpful, i have to compliment u on ur English..( considering it's not ur original language,u Vocabulary and pronunciation is better then many Brit people👍) i And have a niece whose in her late 30,but only learned English when she was 17..Ane was educated in Israel, France ( Nantes) and London! Stay well,ur Health is ur Wealth..Bon chance!

[@r3ddcat]

Just curious, why did you remove the egg whites for the thick custard? What effect would using whole eggs for the thick custard have?

[@DanielWSonntag]

It wouldn't be thick.

[@alyn927]

Thankyou this was great for my 16yo granddaughter and I to do together

[@babychinchila]

you have gained my trust and I'm subscribing to your channel

[@manxology]

Nice presentation! Thanks.

[@PeggyStinson]

this was really informative - thank you!!!

[@derekdurst9984]

Really excellent teacher!

[@FrenchCookingAcademy]

thanks a lot 🙂🙂👍

[@jenniferstorey1972]

Thanks for this, very helpful!

[@terriberrens2144]

Soooooooo glad I found you!!!!!!!😊

[@tuffguy007]

Wonderful lesson - thanks so much and happy holidays.

[@daypeete]

Merci beaucoup! Your demonstrations are very easy to understand. I just finished a bowl of perfect custard sauce to accompany my apple pie. Just subscribed to learn more 😊.

[@juphil7385]

Any suggestions for the best way to add lemon flavouring into the custard? Would the acidic lemon juice affect the eggs as well? Or would zest be the best way to go?

[@justincronkright5025]

I think milk is already a reasonable bit acidic. Adding it to the one with the egg-whites still in doesn't sound right, but adding it to the other two shouldn't be a problem I'd think. Adding too much though I believe makes ones of the 3rd kind a bit dense as it keeps perhaps the flour particles 'collapsed' in the mixture more. But obviously take a dedicated baker/pastry chef's methods and opinions on all of this instead.

[@Daniel-yd7mx]

Use a lemon extract and shouldn’t have a problem with any of the three

[@sonjapapst5563]

You are the best!

[@gunlovingliberal1706]

Master class. 👍👍👍👍👍

[@ToThaFaceProductions]

This has been helpful beyond belief, I've been trying to make icecream by watching various tutorials and struggled with the thickening part, however, everyone says to stop at 75C and my creme doesn't seem to thicken enough unless im using additives like banana or strawberries which will obviously increase the viscosity, I'll be taking it to 82 next time and seeing if I notice a difference

[@Daniel-yd7mx]

Your channel is my favorite

[@mstsp9546]

Nicely done, great explanations.

[@c.brionkidder9232]

aah, tellement charmant. Great video and very educational. Beaucoup thank you.

[@stevenrussell9034]

That was awesome. Merci beaucoup!

[@smiith7996]

Brilliant! Thank you

[@trishgrigg8315]

OMG I wish I had known these things years ago. Makes so much sense. I will be doing things this way from now on.☺

[@ir8542]

Good looking man who can cook🥰😍💝💖💖

[@gregjohnson720]

Superbe mon ami. Amitées du Brésil

[@givemeabreak8784]

Looks yummy 😋😋😋. Thanks.

[@saadshah7857]

I recently learnt to make custard style ice cream. I didn't know that it is the same recipe as French custard!

[@milkbread5036]

i can't wait to try! I thank you :D

[@sinjhguddu4974]

That was beautiful, thank you.

[@elizabethgill887]

I love all custards! Thanks for taking the time to share these delicious recipes!🥰✨

[@FrenchCookingAcademy]

my pleasure

[@BodhiSurfer1991]

Delicious

[@francocarrieri1988]

Lovely!

[@violettafaulkner963]

Thank you for the great information and wonderful demonstrations. Was I not paying enough attention or have you not mentioned which of the three is used for summer tarts with fresh fruit on top?

[@german509]

I like all thees recipes.

[@adamsfamilyvlog]

Is it better to use flavored extract or flavored paste?

[@theresamarais2642]

Thank you very much Chef. Do I use the same for savory custard without the sugar pse?

[@FrenchCookingAcademy]

yes. it as i mention for savoury custard a mix of cream and milk or just cream is usually used with the eggs .

[@theresamarais2642]

@@FrenchCookingAcademy another Big question pse. If at all possible could you maybe put some recipes to serve 50 people? I often cook for our church so I'm always looking for great recipes to treat people, especially the poor around Christmas

[@CarmenB-o4k]

Excelente ❤

[@fvazquez64]

Merci Chef!!

[@FrenchCookingAcademy]

🙂👍

[@edithharmer1326]

Educational! Great Tutorial! Thank you for sharing! Greetings from Singapore ❤ Edith, a happy and appreciative Subscriber

[@FrenchCookingAcademy]

thanks a lot

[@inescardillo8829]

In your third custard used for cake fillings, do you cover the custard surface with saran wrap as it is cooling?