How to make French Creme Patissiere "Vanilla Custard" with The French Baker Julien from Saveurs

[@heywood62]

Julien is one of the best instructors I have seen, it would be great to work with him. Great personality and skill yet not arrogant. I have no trouble understanding his english.

[@Iluviggys]

This recipe is so simple, with no wasted egg whites as per other videos. I just made it with half cream half milk as I had a bottle of cream which needed to be used, and the result is decadently delicious!

[@BE74297]

Use organic cornstarch otherwise it's gmo. See yt docu 5 min trailer re gmo phood called: Genetic Roulette.

[@ulquiorraschiffer1497]

ropemaxx@@BE74297

[@frakturobsession6044]

Why is this channel so underrated?!

[@paul1der]

i love julien. naturally entertaining to watch. This recipeis better than most as it uses whole eggs with no waste or removal of nutrientional components of a whole food

[@c.french450]

These vids are an enormous help to those of us venturing into French pastry. Thank You!

[@rx0788]

I appreciate the little points throughout such as using full fat milk, options of either flour or cornflour, using full eggs with some additional yolk for flavour and colour, it's wonderful to learn from experienced professionals 💝😘

[@birdieh1716]

I just love how comfortable and at ease Chef Julien is. It's how I am on those at-home-and-playing-in-the-kitchen days. I can't see myself being quite so serene in a commercial kitchen. Thank you, Chef, for such fabulous videos. Please keep them coming. Bless you.

[@TOPCAMERAMAN]

Thank you for your kind words and your support kind regards John.

[@rachelm7525]

Great, Julien! I followed this recipe and it turned out well. It's much easier to watch you than read a book!

[@stavroskalioglou]

I just made it and it's perfect!Soft creamy the best cream patisserie I ever made and only in 15 minutes!Thank you shef you are the best!

[@MrMrremmington]

Fast and efficient. It’s nice to see a professional chef work.

[@danielapagliaro8025]

I enjoy watching Julien’s videos very much. Excellent tutorials.

[@msgrandal8177]

I could stand here watching him break eggs all day lol. Loving the French accent - bien sur 🥰

[@lisaspikes4291]

Funny. I worked as a cook when I was in the navy, and we had to crack hundreds of eggs every morning. I learned to do it one handed, and now, I have trouble cracking an egg with two hands! 😆

[@susanbrook2309]

Absolutely love this Chef. Brilliant example of some one who' cooks like oneself but in a professional kitchen. Great tips and a fun to watch.

[@walshamite]

Fantastic technique, so assured and competent, and great attitude. Other chefs seem to waste half the mix by poor bowl scraping but Julien cleans it all in seconds. The pigtail is perfect. I will catch up on all his videos now.

[@TOPCAMERAMAN]

Thank you for your kind words we are pleased you are enjoying the videos regards John.

[@ricecurrylife]

Lovely recipe! Was trying to find an authentic Crème pâtissière recipe! Also your French accent is so soothing to the ears!

[@HandsomeNamed]

1 litre milk heated 200 gr caster sugar mix -110 gr corn flour 4 eggs mix Pour half boiled milk to egg mixture, stir, then mix to other half boil milk. Keep stirring amd cook further 3 mins. Cool it down...

[@maryshoemaker1437]

Pengwin .so is corn flour... corn starch?

[@libbymelton1567]

@@maryshoemaker1437 I just googled it because I was wondering the same thing and yes it is!😊

[@gerardjones7881]

8 eggs.

[@charlottehenderson1927]

What is caster sugar is that white sugar?And is corn flour self Rising flour?

[@libbymelton1567]

@@charlottehenderson1927 caster sugar here in the US is super fine and the corn flour is corn starch.🙂

[@eunicetan3367]

Enjoy Julien's sharing very much. He is definitely authentic, experienced, professional and fun. Can we have more of Julien's program?

[@JR-ci6oc]

I've learned more in his youtube videos than the expensive culinary school I came from

[@jessicaserrano4269]

And if you practice... you will become master

[@SixDovahkiin]

Pretty much.

[@샐러맨더-w1z]

Probably that's why you studied at the culinary school first.

[@proficos]

Where have you studied? :)

[@gerardjones7881]

Cant learn pastry by studying, you wasted money. I apprenticed with a pastry chef from paris for 5 yrs, didnt cost me anything. Just retired after 50 yrs in the trade, ran a french pastry shop for 25 yrs in boston usa.

[@digitalawe]

I followed the steps. I used corn starch. Few tips: make sure you mix very well at all times and towards the end cook the milk for 3 mins to boil then another 1 min and 30 sec while constantly stirring vigorously. It came out perfect

[@mistaowickkuh6249]

Stuff like these usually require a thin but rigid whisk. Thin whisks people usually have at home are really soft and that how people might get discouraged or fail the execution. Make sure you have a nice stainless steel rigid whisk for stuff like these people!

[@tarek9785]

@@mistaowickkuh6249 did you substitude the cornflour with the same amount of corn starch?

[@mistaowickkuh6249]

@@tarek9785 no I was talking in general. Obviously if you sub starch 1:1 for any flour, you might end up with a building material. Well maybe not obviously because I can see people doing that mistake

[@toastandpoop]

​​@@mistaowickkuh6249hahaha. I just did that. Can confirm, I built a small home with my corn starch fiasco

[@kennethmeyers2296]

Imagine working with him in the kitchen? If you can’t keep up, You’re out of there! Love your passion Chef.

[@smtmsjacolyn6699]

I watched this great presentation, it was so clearly explained with the practical so informative, love watching your videos, obviously the tone of explanation entice you so much. A big and huge applause to this great pastry maestro. Thank you again. Jacolyn.

[@teresitaignacio4153]

you are wonderful chef Julien...keep on being joyful sharing your skills with us...many thanks!

[@elizabethdag1347]

I love this guy. He really makes baking fun. Tres bien Julien. Tu est magnificent

[@chertp28]

I’ve never seen it made with the whole egg. I must try this!!

[@psicomonista]

I love to hear you speak with your accent, because it feels like I already understand French, haha! (except I don't).

[@laltubiswas8322]

nice recipe

[@monicaellul3257]

Can you pls write the receipe thks

[@SJ-gj7mx]

I really enjoy that French accent in addition to the video itself which is great!

[@houseofhutton3294]

'AVOID' 'jubbly lovely'! Love him! What a nice guy. Super helpful video, thanks!

[@samantharush7214]

I picked up on that too.. Made me chuckle..

[@hayzonzwayzon8158]

thank you for showing this in such an understandable and practical way :)

[@alana6806]

Crème pâtissière In a pan : 2L milk full fat Vanilla pod To avoid that the milk burns in the pan, we add a bit from 400 g of sugar 220 g corn starch 8 eggs Once the milk boils, add 1/2 in the previous mixture, then return it to the other half of milk over the stove Cook for 3mn after it starts boiling.

[@mabiamedeirosreis5470]

You're simply fantastic. Thank you so much for sharing your recipes. Love from São Paulo, in Brazil!

[@arlinekay6542]

Nicely done - maybe would be informative to many the reason for adding a little of the hot milk to egg mixture first and then stirring vigorously before adding that back into the balance of the hot milk: it's called "tempering" the eggs so they don't curdle or "scramble" because you didn't temper the egg mixture by gradually adding some milk. It warms up the egg mixture without shocking it so it doesn't "cook".

[@ednalove7892]

thank u for bringing this up.

[@markbeck8384]

Thanks. I have been wanting to make my grandma's cream puffs; and I was afraid of the pastry cream part. This was a good presentation, and it looks like something that I could actually do. I like the presenter.

[@TOPCAMERAMAN]

Glad it was helpful!

[@nbrewer6499]

This turned out great, loved it! bc my mom hates custard i lightened it up with some wipped cream, and it worked great in my cream puffs :) thanks for showing the recipe!

[@annmariejones12110]

IT'S NOT CUSTARD I WOULDN'T EAT IT IF YOU PAID ME I AM DEFINITELY A CUSTARD FAN IT BELONGS IN A BABY JAR IT IS FULL OF EGGS AND SUGAR THIS BEAUTIFUL PASTRY CREAM HAS MANY EGGS TOO BUT I WILL JUST PUT 2 IT IS SO THICK SO I DON'T SEE A PROBLEM EGGS AND I BIELVE MORE SUGAR , JELLO CONSISTANCY, AND CRACKS AND THEN THEY PUT THAT BURNT SUGAR 👎bUT PASTRY CREAM IS A WHOLE DIFFERENT BALL GAME IT'S A CREME BRULEE CONSISTENCY IT'S RICH AND CREAMY I CAN EAT A WHOLE LOT POT MYSELF

[@dianalex8352]

you know what guys... i recook all of his recipes and all work done very well ! none failed. for me as an amateur recook nerd, those basic pattiseries things which i thought so difficult at first now begin so easy. and thanks a lot for Chef Julian. he made it all easy for me to follow 😊 actually cooking and baking is easy. only the techniques make it complicated. lol.

[@clairelau8877]

I tried this recipe and it was amazingly good! 100% recommend it!

[@SnickasBah]

Claire Lau did you eat it by itself?

[@clairelau8877]

Yes and no. We filled some choux pastry puffs and ate what we had leftover. Everyone loved it and they’re really harsh critics.

[@SnickasBah]

Claire Lau oh that’s a good idea. I think I’ll try this recipe out.

[@joellespice1010]

Thanks John! I remember this recipe. I was confused by the mention of corn flour. What Julien meant was Maïzena or corn starch in North America. Now I can make the "crème pat"! I have gotten used to microve so no problem there. To us French expats we can only go so long without our flan pâtissier or tarte aux fraises. The people of Devon are lucky to have Julien. Here we are stuck in Canada at minus 20. I am not going out to get a baguette. Besides they don't taste that great! I was an au pair girl in 1962 near Manchester and i still remember England with fondness.

[@chrisw353]

looks amazing for pastries

[@brucecampo6543]

This was so entertaining to watch..and what a beautiful finish.! Loved it!

[@RubyTwilite]

I'm glad to have a recipe with whole eggs. I could make a pavlova with the whites but I try to have one dessert at a time in the house.

[@chrisnaida2012]

The kinda French chef that I am looking for for my pastries class. You rock!!!

[@FinanceCRE]

Looks amazing can’t wait to try!! Merci beaucoup!!

[@bapsupport6164]

I enjoy watching you cook sir. 😊 Instructions are clear too. 👍

[@stormbytes]

What a wonderfully educational video! Thanks so much

[@tarek9785]

You know it's gonna be good when you hear the accent

[@WarpedSpirit]

I love how he says 3 minutes but it's more like 45 seconds *lol*

[@joer1757]

actually 2 minutes from 4:45 tp 6:45 more or less

[@rebiazaman3180]

the energy level.. wow

[@anjastanway2261]

This guy is a proper professional

[@rosamundmundy6966]

Love french custard

[@gracedepetro657]

’Avoid’ darling Avoid the lumps... love watching this video over and over cos he’s so entertaining lol 😂

[@aliciahuddleston3971]

Mine came out beautifully ❤️

[@TheWichp]

I really love your Saveurs videos, thank you so much for sharing.

[@B0yardigi0rn0]

I love this video! I was looking to find out the way pastry cream is made in bakeries and restaurants. It's neat how straight forward this is, thanks a lot!

[@daytrader152]

Julie, you are God! First try, and a success. Kids really enjoy your eclair/choux recipe

[@tuhuellanumerologica4414]

The Chef is wonderful, very motivational. I was waiting for a French Chef like him online. I just tried this recipe, followed all the method. I used corn starch instead of wheat flour, but the consistency did not came too soft and the taste of corn is too strong. What other type of flour then I can use. I live in the Caribbean, Dominican Republic. Thank you so much chef.

[@joer1757]

I am guessing you used ground corn flour, and not what is known as corn starch. Corn starch is pure white, much finer, and has no flavor. Corn flour is for making corn bread, but corn starch is for thickening.

[@tatianatorhova6637]

The best recipe, I like cooking with you. Thank you.

[@christinespooner2008]

Yes I love the u demonstrate it u don't waste any on the bottom of the pan . One question I saw some other people who share theirs at the end they put a table spoon of butter is it necessary?

[@aerin234]

Perfect ! And I loved your french accent english.

[@rosecanada8831]

Love the easy method you used, accent to, impressed !

[@samantharush7214]

Loved that thankyou for sharing... I make handmade fresh cream cakes and have started making tarts so this was brilliant.. Sam from Midlands UK..)))

[@lolaibiss7020]

holy scrumptiousness! thank you!! sheer talent

[@susanstacey615]

Loved watching these videos, I can only find 9, are there any more. He is so informative and such fun to watch. I’m definitely going to try some of his recipes

[@maryshoemaker1437]

Susan Stacey 100s

[@trefod]

Time is a relative concept for chefs.

[@costaricap7122]

Julien, I always watch your videos, they are great, thank you:) please tell me how long I can have this in the fridge and/or the freezer?

[@rochdisouilem]

CostaRica P maximum 3 days in a fridge and for a couple of weeks in a freezer

[@romeoatpeace4426]

I am your new subscriber from India you are terrific !

[@bv7841]

Thanks for confirmer les ingredients julien you are the best

[@charliesparkle675]

Just want to say i love watching these video's .

[@lilianesurkis2985]

Gerrit de Vries

[@sheilabrace9861]

he is so funny i cud listern to him alday great baker x

[@michelefisher5171]

So putting sugar in excellent? Merci! 😊

[@truthhonestly673]

No! Honestly!!! Great video, great guy!!!! Very well explained. Two thumps up! Bravo!!!!! And thank you very much for putting out this video. God bless!!!!

[@rukirukiorg5693]

Ingredients 2 liters milk+ half of the sugar 1 Vanilla bean split 400 grams sugar- divided 220 grams corn starch +mix half of the sugar 8 whole eggs , mix with corn starch and sugar Mix After it boils, cook 3 minutes constantly mixing

Simply ur awesome Merci bien chef

[@sritools9691]

Nice video and clear recipe....

[@nomadicroadrat]

Inspector Clouseau has entered the kitchen.

[@AlexWilliams-qf3rp]

Yeah I love this guy

[@TOPCAMERAMAN]

Thank you regards John Cameraman

[@JnirBlanco]

Thank you very much 😊😊😊😊

[@avihaimel]

Indeed, the last thing you want in your mixture are lamps! (.... excellent video!}

[@chell5010]

For a second he reminded me of that scene in that movie the pink panther where Steve Martin was trying to pronounce hamburger lol so cute!

[@sirenagems4097]

This is by far the best tasting recipe I've tried making. I did the half measurements at the end of video and it tasted amazing. The only thing I need to perfect is the mixing of the hot and cold ingredients in order for it to be smooth, its' a work in progress but really is a great tasting recipe. Thanks for posting another great video!

[@bepbe11]

Sirenagems Did you use whole eggs like the video or part yolk too? Is the taste lighter and creamier? I find the other custards tend to be too rich and heavy.

[@sirenagems4097]

Hi Bé Em, I thought it tasted creamy, not heavy. I used the regular eggs in the grocery :) and did the whole yolk with the egg whites... and I used the vanilla bean paste, not the pod. But, I loved it and will definitely make again and again. If you haven't tried it, please do so and let me know how it went. Enjoy it :)

[@bepbe11]

Sirenagems Thank you for replying. I will give it a try.

[@joellespice1010]

I Think you mean cornstarch. Do you mean Maizena? I live in Canada so it might be different than England. Wonderful videos Julien.

[@sarasaric8444]

+Joelle Spice Yes

[@TourmalineDragonfly]

or try tapioca flour, so less chance of GMO..

[@nasserpoole7191]

Yes it's cornstarch

[@lucy1231]

The French accent is the most beautiful

[@nimvaughen9895]

Thank You so much!!!

[@sherwin1988]

This just needed to finish with James browns the boss track 😎😎😎👏🏼👏🏼👏🏼👏🏼

[@lizasaniefard3724]

Thank you Chef, Bravo, bravo, bravissimo!!!

[@margaretcoffie155]

Thanks so much

[@Freedom-sg1bs]

Great tutorial Thank you

[@pedrolukasc]

500g milk 100g sugar 55g cornstarch 2 eggs

[@jessilanarayan8088]

Wow he is the best

[@ireneheim7302]

Is this cream firm enough for Cream slices?

[@lacuisinereelle8312]

Can we make facemask compulsory in all professional kitchens in the world?

[@BoyetYaw]

Hi Chef. Hope you’ll see this comment as I urgently need your expertise. I have tried making pastry cream but its a little soft even after four hours in the fridge. Is your portioning will make a perfect pastry cream filling for my bomboloni? I also would like to ask if you could explain further about “avoiding bacteria” you have mentioned. Thank you & God bless!

[@jakeh.8754]

Can I use the same amount of corn starch as he's using corn flour?

[@charlottehenderson1927]

Great job! this custard looks great! I have two questions! what is 200 g caster sugar? AND WLL THIS WORK GREAT TO FILL CREAM HORNS OR PASTRY HORNS?I'M FROM AMERICA ! WE DEAL IN CUP MEASURES!

[@JenniferHardt]

Charlotte, caster sugar is the same as granulated sugar in North America. 200g is the weight of the sugar in grams (I recommend purchasing an inexpensive scale to weigh your ingredients.... I think mine is OXO brand and cost ~$10).

[@bcbock]

You should get a scale. It’s actually a lot easier to bake using a scale because you don’t have to use measuring cups and spoons. You just spoon each ingredient and then use the tare button to reset to zero for the next ingredient. Very precise. Flour and starch and things like powdered and brown sugar compress and can be quite variable by volume.

[@michellescarborough16]

This looks delicious! Is corn flour corn starch in the US?

[@alangeorgebarstow]

Indeed it is. It is also (properly) called corn starch (majs starkelse) here in Sweden.

[@michellescarborough16]

Thank you.@@alangeorgebarstow

[@michaelbautista8621]

Can this filling be for your donuts?

[@bernadettec6386]

I am old school as well as being in my mid 70s. Can you give me the measurements to make 1 pint of Creme Patissiere Please?

[@ChefSteps-c7n]

Good job

[@alintoubrakji4602]

Very nice and helpful video Big LIKE

[@atefmandour5825]

Perfect work 👍

[@rachelm7525]

Merci, Julien. Does the cling-film stop a skin forming, too?

[@andrewcapper1632]

Yes it would

[@seabadgers]

Great stuff, I will have to visit soon!