How to Make Pastry Cream | The MOST Delicious Thing Ever!!!

[@holliefisk3708]

I made a double batch of pastry cream to fill a sheet cake I was making for a first birthday party, for a paying client. I put it in the fridge, inside my house and went to my day job. Ten hours later I came back to a half empty container. My Mom says, oh, I ate some of your pudding. It was the best pudding I have ever had 😂😂 I made a new batch, that's why I make my cake components 3 days before delivery.

[@terrimarsh2103]

🤣🤣🤣 Sounds like something my husband would do!!

[@annep.1905]

That is a great story! 🤣😍Thanks for sharing!!!

[@LeeStJohn-ym4df]

OMG That is hilarious!

[@jhennessyde-la-fuente7193]

Watching some videos how to make vanilla or banana pudding there is no much difference with the pastry cream. Some are very similar, some adds flavoring to do a fancy pudding or pastry.

[@Sarah_Kilmer]

Your Mom is awesome 😂😊

[@lauracolwill1783]

This has been my go to pastry cream recipe for a while now. Love it. I did read somewhere that if you whisk the sugar and corn starch together before adding the egg yolks, you don't get lumps and it's easier mixing, so that's my little trick! Love your videos 💜

[@tammiemartinez6485]

I've done it that way too, lol. The last batch I made called for 2tbsp of butter but I wanted my pastry cream to come out of the fridge without it being a big blob that I had to re-whisk so I added 3 more tbsps. Not only was it not a blob, it was silky and it held its shape. Sometimes playing around with a recipe will give you a delightful dessert... 😋

[@sisfundrawing3821]

I will try that! 😃 Thx for the trick.

[@phil2u48]

The sugar crystals work to break down the lumps of corn starch.

[@brigidsember1288]

One of our fall holiday traditions has become a tart that uses pastry cream blended with crème de marron as one of the layers. If you haven't tried chestnut pastry cream (and you don't have a nut allergy, of course), I highly recommend it!

[@cristinag.7420]

If you mixed all cold egg, sugar, corn starch, and add slow the cold milk , put all on the heat after,don't worrie about lumps they will disolve in the process

[@elainebernier]

John, you are my" go to man" when it comes to almost every dessert possible. Im rarely disappointed. Many thanks.

[@kanoulem7149]

Pastry cream by preppy kitchen 1. 2 cups whole milk (473mL) 2. 1/2 tbsp Vanilla extract/paste Let the milk seamer on medium heat - On a different pot 3. 6 room temperature egg yolk 4. 2/3 cup granulated sugar (135g) Whisk it up till its lighter lemony colour Let the milk rest for 15 minutes 5. Add 1/4 cup cornstarch (37g) 6. Add the milk mixture to the pot , slowly drizzle it down Put it in a medium/high heat and keep whisking until it changed its consistency to a more thicker one 7. Add 1 tbsp of unsalted butter (15g) Put it in a plate and let rest in the fridge or keep it till its room temperature

[@Knad2012]

Thank you!

[@hildamondonedo7317]

1 tbsp unsalted butter at the end!

[@kanoulem7149]

@@hildamondonedo7317 oh my I never noticed , I made this 2 times without adding it in lol, thanks for pointing it out to me, I just edited the original comment

[@hamtoad7159]

thank u so much:3!

[@Liminalchildhood]

Thank you so much for this!

[@Voletta1000]

You are AMAZING! I have learned so much from you! And ignore people's comments about talking too much or the way you talk. I find you an adorable young man!

[@mollylollipops]

Very well said I've learned so much from this channel

[@alementary4065]

I watch a lot of cooking channels on KZbin, but seriously, you give the absolute best instructions.

[@Mike-mn8wy]

Him and "Chef Jean Pierre" are spot on with the details 🤌🏼💯

[@DaviT89]

Do we want to talk about his artistically smoothly explaining skills?

[@gracegs7204]

Made this recipe at least a dozen times and every time it turns out perfect! Super easy video to follow along during the cooking process! 10 out of 10 recommend as a cake filling!

[@cvx5422]

You and your partners children are so blessed, the way you explain the what, how and why is perfection.

[@rubykeiss1540]

You make the best tutorials. All you tips and real time makes baking much easier to follow and metric yay! Thanks from Australia 👏🏻👏🏾❣

[@chitown13]

Most people undercook the cream. Meaning once it gets hot and thick they stop. Once hot and thick stop whisking and waiting for a couple big burps then whisk for say a minute it'll be done. The cornstarch will keep it from burning while you stop whisking waiting for the burps.

[@chelscolumbus]

Okay THANK YOU SO MUCH. You’ve just made me realize I am undercooking my cream and that’s why it’s never thick enough for me. I gotta wait for the burps, thank youuuu!!

[@phoenix2.020]

Yum John! Pastry cream is so good! I love having it with so many different pastries. It even tastes great just by the spoon! Thanks for this recipe! 😋 😋 😋

[@PreppyKitchen]

You are soooo welcome!!! You can also flavor it with different things too!

[@odilemeijers7344]

@@PreppyKitchen I want to make coffee-flavored pastry cream. Would it be ok to add my espresso to the milk in the first step, or rather towards the end? Thanks!

[@sacrebleu1371]

@@odilemeijers7344 Expresso powder is used to allow the creamy milk benefit for the silkiness of your pastry custard. Recommend 2 Tblsp. powder added to the milk mixture after it is warm and before tempering eggs.

[@RamblinRick_]

Explaining the food science behind proteins? Alton Brown would be proud.

[@Rachel-xg7hs]

Yes!! Alton did it with sock puppets though 😂

[@danam1391]

i made this recipe today, it was my first time making custard it was perfect the taste and the texture and easy ! i recommend for everyone to try the recipe you’ll not regret it🤤💕..thank you for the recipe.!

[@LisaKnobel]

I came across Lady fingers at the grocery and thought I should try making a Tiramisu. Never made it, or pastry cream for that matter. So much fun to make. And, way easier than I expected. Going to make another for Christmas because my husband loved it so much. Thank for ideas to make it even better.

[@jeanneratterman]

I gotta ask: how do you remain so lean? All this delicious food! And that fabulous kitchen?! Just WOW! ❤❤❤

[@jhb61249]

I began making this at 12 yo and have continued for 50 years. Yes, I'm that old. Obviously, I love this stuff! Your copper collection is nice. I am an antiques buff and collected copper over the years. I enjoy using it daily. Have fun in all you do!

[@YouMatterAndYouAreLoved]

This looks delicious! I LOVE how thorough he is with directions. He gives some great tips too, and explains the "why" of things. I may have to try this. Thumbs up, as always! (Helpful hint: I did not see him mention the ratio of a whole vanilla bean vs. vanilla extract. He may have mentioned it, and I just missed it. Here is the ratio for those using vanilla extract, in lieu of a vanilla bean. In lieu of a whole vanilla bean, you would use 1 tablespoon vanilla extract. Hope this helps).

[@igoape]

I am a professionally trained pastry chef. I only have two words to say about this. Great job!

[@larschell]

OMG! I love this guy! He's such a great cook and all of the recipes I have tried come out fantastic ! He explains everything so well and you can TRUST his advice and recipes! LOVE MR. PREPPY !!

[@DessertGeek]

Pastry cream is just so great to have around! I usually end up putting it in trifles or icebox cakes, but I really love when I have the time to also make chocolate pudding so I can have DIY pudding packs!

[@anjolaoluwakoyejo5091]

Can you fill doughnuts with the pastry cream

[@socal_chris5105]

This recipe is awesome. Thanks! I had leftover bananas and made an incredible banana cream pie using this recipe, a graham cracker crust, and fresh whipped cream. It was delicious.

[@melindawedgewood6462]

I made your vanilla cream pie recipe for my mother-in-law for Mother's day - huge hit! Even with having to swap out some ingredients for keto alternatives, it was still fabulous! Plus I've also made your turtle cheesecake multiple times already, with another request today ... perfect every time! Be sure to put your pan with water in your oven during the preheat process so you don't have to risk pouring or moving hot water, it's already waiting for you in the oven!

[@FunCraftKidos]

Oh wow 🤩

[@maryusa8526]

What a great idea 💡

[@jasonfuentz4282]

Weird, I made your mother in law a cream pie too.

[@LaLunaLady]

My mom was just asking me about this a couple of days ago. She said that in 85 years she had never made it. I will share it, as this pastry cream turns out perfectly. About time to make the yearly eclairs for DH's birthday for his friends at work, so it was nice to have a refresher.

[@Mark723]

Vanilla Pod: "Oh, use me. Use me!"" John: "I love seeing these vanilla beans - it makes me soooo happy..." I would pay top dollar to witness that vanilla-pod nonsense...thanks for the video and the science lesson. You are so amazingly talented - I mean: passion fruit pastry cream! The defense rests.

[@glamourandsugar1067]

Me too 😊👍🏻

[@maryusa8526]

😄

[@kendallpeak8511]

That looked and sounded incredible! Just as a "pudding" treat even! The thing I really enjoyed was getting a science lesson about proteins and denaturing. I may try making a tart for Easter this coming April. This sounds like a winner. Thanks!

[@Dulcy-Doll2736]

John, to achieve a smoother, more silky pastry cream, use 1 cup of heavy cream and 1 cup of whole milk. Also, 1/4 cup of corn starch makes it gummy.... use 3 tablespoons (about 1/8 of a cup.

[@Alitasplace]

John, it is so nice to see how your channel is evolving. The production has always been great but you can tell how it has also changed to a more funny yet informative style. Love your channel, greetings from Costa Rica!

[@janinearmstrong8797]

I made this for a get together. I made a lemon and pistachio version. Everyone loved it! Thanks for the recipe.

[@gr122]

I make it often but I prefer lemon zest or better natural lemon abstract instead of vanilla, so much better, instead of the strainer I put it in a processor, not only does it make it smooth but it also cools it down.

[@lovelight7482]

i love your channel soooooo much. especially, because you always get straight to the point at the beginning of the video.. no lollygagging around. ..and all of the recipes are easy to follow and deeeeelishhhhus!! ..much love!.. and thanx!!

[@jeccalego]

Thank you for this recipe! I followed your flag cake recipe for the 4th of July and had 6 egg yolks leftover. Perfect recipe for those leftover egg yolks. This pastry cream is delicious with fresh fruit.

[@TheKrabbyPattiez]

I’ve made pastry cream for the first time successfully thanks to this recipe and video. All your tips and notes helped to really understand what to do and what things are supposed to look like. I looked at the clock and back at my pan and the texture turned on me, recipes like this feel like magic

[@KaylenC]

I can't wait to try making this delicious cream for cream puffs or profiteroles! Thank you for all the tips Preppy!

[@v8195]

Love the quality of your videos lately! You’ve been killing it, didn’t know it could have gotten any better. The sciencey bit about the protein was cool :)

[@AlexMiller6]

That corn starch trick is great for scrambled eggs. Gives you a wider window to work with when it comes to pulling them off the heat, as most people tend to take it off the heat when they are fully done, and not beforehand, allowing the residual heat to finish them on the plate.

[@Miss_Meryan]

I'm here for the food science lesson today! It's so interesting to me learning how and why things happen in food and cooking/baking. It's my mum's birthday in a couple of days so I'll be giving this recipe a try!

[@birceyurtseveroglu2902]

It is 4:35am in Germany rn and I just made this as a filling for croissants for mothersday and it tastes divine😍😍😍😍 a liiiiittle bit too sweet but next time ill just use a bit less sugar❤ Thank you so much for this recipe💓💓💓 I'm sure my mom will love it😍❤️

[@bonniekonjevich7574]

Thanks for the practicality of food science lessons w/cooking this. Great job!

[@cathyj.1654]

Yummy! I too am a big fan of pastry cream! It’s so versatile like you mentioned. I like it thinned out as a bottom/sauce to a pastry. Thanks for sharing John!🙋🏾‍♀️

[@tinabilledeaux7033]

I always wanted to see a tutorial on making this, thank you! It is fun to watch your enthusiasm!

[@ceciliahernandez120]

I like how you explains the recipe ! You inspires to live in the kitchen!

[@dianadambrosio1]

I LOVE PASTRY CREAM!! I could eat it on an old shoe lol Love this recipe …making it asap Thank you again John

[@FranklyNaturalBeauty]

I love pastry cream. I make lots of pastries for my family with it. Thank you for sharing your yummy recipe!❤️

[@kookadoo]

what a majestic kitchen

[@lilliebeatty-mccoy7884]

Just know I appreciate your teaching, I feel so comfortable watching your videos, they give me so much confidence, and encouragement, keep on doing whatcha doing 🙋

[@ethanculbreth2466]

Unrelated to this video, but just wanna say "thanks" for introducing me to the whole "sweetened condensed milk in your coffee" thing. You're not lying, it really is pretty damn great. I almost went FULL CORNHOLIO before I backed off.

[@tammiemartinez6485]

Ooh, must have missed a video. Thanks for leaving this comment. Now I know what I can use my leftover sweetened condensed milk with... 👍

[@alilove5618]

I agree as well. And now he's telling us we can soak a vanilla pod in the milk to add to coffee... my mind is blown. About to just give up store bought cream. LOL :)

[@MorriganFeather13]

That's how the Vietnamese enjoy coffee

[@monikalarocker]

How much I love your preppy kitchen John! Thank you! 😍🤩😍

[@marykirn6336]

How Do You NOT Get Overweight From Your Wonderful Cooking ? I Love Being Right With You In Your Cooking, But I Gotta Watch Myself Carefully. LOVE YOUR TEACHING VERY PATIENT & BECAUSE OF THAT, YPUR TEACHING COMES RIGHT THROUGH … OMG ! YOUR KITCHEN & TOOLS !! ♥️♥️♥️👍

[@karladegrutt7876]

In the off chance that you do read this, you have become one of my go to pastry chefs I love to follow. I am hoping that you might have a few recipes that might use mangos. As they are currently in season. I was thinking something like a mango mousse or a mango creme brulee. Thank you !!!

[@smith899]

With recommendations like these, now I HAVE to make this! 😂 FYI- I cook the egg whites and give them as a added treat to my dog’s homemade food. She LOVES it!

[@solunastra9497]

thats actually genuus

[@juliettepeter9045]

I love pastry cream! We call it crema di pasticcera in Italian and it’s the best in many Italian desserts but especially our favourite is bignè (cream puffs)

[@ToniLovesSkateboarding]

yesterday morning in NYC before my flight home I ate a sauteed apple crepe with pastry creme and caramel sauce at Cafe Henri in Long Island City. It was sooooooo delicious, I had to look how to make each thing. THIS will be my pastry creme! looks amazing!

[@naqshfatimanaqvi6845]

This is the most delicious thing I’ve ever made in my life. Thank you for the recipe!

[@ahmz1404]

I made 1/3 of this recipe but with vanilla extract and no butter. It turned out exactly how I wished it to turn out, yummy stuff!

[@user-bp4vt3ut2o]

YOU ARE THE BEST. FROM THE BEGINNING. YOUR VOICE, YOUR SMILE, YOUR HUMOR, AND YOUR RECIPES ❤❤❤❤❤❤❤ BUT MOST IMPORTENT TO ME YOUR CHARACTER AND SWEETNEST. MY GREATEST COMPANION FROM YOUR START. THANK YOU MY DEAREST FRIEND. HELEN ATHENS GREECE. IF YOU EVER CAME TO YOUR FATHER'S HOMELAND I WOULD BE SO HAPPY TO WELCOME YOU AND YOUR FAMILY. GOD BLESS YOU ALL❤❤❤❤

[@NeonAtary777]

Just made this 🤗 it was the easiest and best crème patisserie i ever did. It looks and smells sooo yummy.

[@NAllen-tf5yj]

Best recipe for pastry cream! Thank you 😊

[@farmtohealth259]

I am so completely in love with your cooking channel. I wish you the most success.

[@kathygoulden2925]

I love your channel. My family appreciates all you've taught me.

[@labibaislam6497]

I have been meaning to make tarts for a while but have never found the right pastry cream recipe. Thanks for this John!

[@PreppyKitchen]

Hope you enjoy!!! Making tarts is soooo fun!

[@kimglasgow9559]

So many good tips for a regular (keen) home baker like me - thanks from Melbourne Australia!

[@susanclark6987]

Yes... any kind of homemade pastry cream... it's a beautiful thing.. thank you so much.. you're a good teacher

[@fadiajokhaji]

i've made this recipe of your so many times and comes out perfect and delicious every time. Thank you

[@CatsPajamas23]

Thanks for the recipe. I love pastry cream. So simple, so good. I never strain mine🤫I probably should. I haven't made this for a long time.(I like to add unsweetened or semisweet chocolate for little pots de creme.)🥰 Vanilla beans seem a rare commodity down here.🤷

[@sunworksco]

I always use a small plastic water bottle for suctioning the egg yolk from the egg white. Easy-Peasy!

[@aruzainteriordesignerspune]

Just tried out this recipe to use as a filling in my sourdough bagels, it turned out AMAZING! Thank You. 😍

[@italobambino43]

My need for this is like Now! I'm making a Italian Rum Cake this week. I have printed this out, I'm going to use this recipe for Eclairs and Cream Puffs. Thanks John, been following you for several years now. Keep up the good work.

[@brianamiddleton8481]

Just got an order for cupcakes filled with pastry cream with chocolate frosting. I can't wait to make them for my client💜💜

[@ana9794]

Im making this today, and since ill have egg whites i will do cookies too🤞 preppy never lets me down

[@glamourandsugar1067]

Thanks John 😊 I’ve been looking for a really good pastry cream recipe to use as I am attempting to try making pate a choux one of these days. Can’t wait to try it - looks exquisite 🌷

[@andreamarin4296]

MMMMMMMMM!!! So simple and yet so decadent! Love all things you create!

[@hudasedaki5529]

I love how you explain the protein reaction with corn strach

[@chimeraSF]

It’s a joy to watch you! I am making special cupcakes for my bff next weekend (a big birthday) and will be embarking on Creme Mousseline for the for the first time. Thank you!

[@tonybradshaw3670]

Thanks John it's something I've always wanted to make watching has given me confidence always enjoy trying your videos out in the kitchen with my 8 year old nephew

[@tinaranson6172]

Finally. I’ve been hunting for a long time. I can hardly wait to make this

[@nia9343]

I made this tonight, it turned out perfect, I'm so excited n pleased ... thank you so much..all the way from the Fiji Islands😍

[@horaliarn]

Such a satisfying video to watch! You are an excellent teacher Mr. Kanell.

[@SimplePeppersCookingBaking]

I often make this cream! I like it for cakes. Thanks for the video, my friend!

[@patriciacrugnale8891]

I was always scared to make it but I saw your recipe now iam a pro lol thank you

[@ellachuddy5665]

HOW?! My sister and I just had a cooking competition, so we made your recipe of pastry cream today... for donuts. We got 2nd place, but anyway, it was delicious and IT SHOULD'VE definitely gotten first.

[@BleachDemon707]

🙄

[@clairewright8153]

Seriously could sit on the couch with that bowl and a spoon and be sooooo happy 😊

[@missglitteryone]

I love love love love love your vidoes. Always upbeat and happy. You are the best.

[@jeditalez]

I just made this for my new repice I'm trying and I just want to sit back all cozy and eat this by the spoon fill🤤

[@lovekatz3979]

Made this. Absolutely delicious! Thank you chef 🥰

[@azizabrown]

I’m making your strawberry cake and I’m using the yolks left from that to make this pastry cream as the filling!!

[@tammiemartinez6485]

ONE DAY I'm going to bite the bullet and buy a vanilla pod. I have the extract of course as well as the paste but seeing people use the pod gets me every time. Not only do I want that stronger flavor. I want to see all of those beans in my dessert. I bought a 3pk of whisks. By luck one of them was a French whisk but of course I had no clue what it was called until I saw your 1st video on pastry cream. I use it every time I'm making any type of pastry cream/pudding. Works like a charm... 👍

[@menutokitchen]

I know this video is like a year old, since then, I have made this recipe to sell my Mixed Fruit Tarts. It’s a hit amongst my customers. Thanks for sharing!

[@normatobias2565]

I just made it it tastes amazing sweetness is perfect thank you for sharing this recipe ❤

[@Yeeh1244]

you explain the steps so well and clearly.

[@mariamtee]

I used this as a filling in custard slice/vanilla slice. So, so good unlike the goopy, gluggy ickiness that cornstarch/custard powder recipes yield.

[@cynthiaamitrano8915]

Could you make a fresh strawberry pie with a layer of pastry cream under the berries? I bet that would be delicious. I think I’ll try it. A rich buttery crust, pastry cream and berries with glaze.

[@China-Clay]

Oh my, I want to try that!

[@theflakyfoodie]

I get a mini version of this from a French bakery. They call it a fruit boat. It's a short read style crust, pastry cream and then the berry of your choice with a light glaze. I have to get one every time I go.

[@katrinaluna7202]

I am so inlove with this! Also, how you explain the chemistry reminds me of how my mom explains anything culinary. Hope to meet you someday! 😊

[@irenegoyette9086]

I love that adorable little cutting board!

[@vinnie19751]

Thank You so much you did an amazing job of showing and explaining how to do it and why you should make it! Bravo 👏

[@sublimnalphish7232]

Pasty cream is my absolute favorite thing. I love cookies, I love ice cream I love cheese cake but pasty cream is oh so yummmmmy! Like heaven in my mouth! Ummmmmm!

[@lottatroublemaker6130]

One day I really felt like having vanilla custard on something, but it’s something I haven’t had or made for years, since I went plant based in 2014. But Since I really wanted some, I figured I might as well make myself a new recipe. So I put full fat coconut milk (mostly cream) in a pot, added homemade vanilla powder and a few drops of yellow food coloring, let it come to a boil, then dissolved corn starch in a little water and added it to the mixture until it had the consistency I wanted. Honestly, it was the best custard I ever had! Honestly! And soooo easy! YUM!!! 😋🤗

[@cristianosejo9230]

Hi John, I really like your cooking but with this one I was want to give you one tip that would benefit most, when you pastry cream and you add butter, it's best to add butter that is at room temp when the pastry cream is around 35°C - 40°C. Why, so if we have the fat of milk, the fat of the yolks and we add even more fat it won't really take it therefore it would split and have sort of a weird texture and taste, best to cool down the cream and then add the butter. and it goes for every thing, Ganche, Mousse, Curds, Creme al Vanille, custards, ect you have to respect the temperature in pastry to get the best results. thank you.

[@Erin-vu1tt]

Very creative editing in this video Brian... I LOVE IT! 🥰🥰🥰 And I seriously laughed out loud at the sound of the hawk! 🦅 🤣🤣🤣 ☮️

[@texaswatermama]

I love custard. Yours is truly amazing. Vanilla Bean! I’ve tried to reduce the calories using less sugar or no sugar, alternative milk. Nothing works! The chemistry is so off. My go to is a smooth hot custard drink with 2% milk . It’s like a Puerto Rican Coquito/eggnog. Great for after a workout.