CREAMS 2. Almond Cream, Frangipane, Creme Anglaise, Bavaroise, Cremeux, Buttercream,. Ganache.

#cremeanglaise
#bavariancream
#buttercream
#almondcream
#frangipane
#cremeux
#ganache
These recipes are just guides. You can divide or multiply the amounts according to your needs.
Materials:
Thermometer
Mixer
Pastry bags
Tips
RECIPE - ALMOND CREAM (Can be frozen)
125 gr Almond flour.
80gr Sugar
80gr Butter
2 eggs
1 tbsp rum
DIRECTIONS:
Mix the butter with the sugar.
Add the eggs and mix well.
Add the almond flour.
Add the desired aroma (rum)
Refrigerate at least 30min - 1h before using.
Usually it goes to the oven for about 20 min at 170C.
RECIPE - FRANFGIPANE (can be frozen)
125 gr Almond flour
80gr Sugar
80gr Butter
2 eggs
1 tbsp rum
80gr Pastry cream (See Pastry cream)
DIRECTIONS:
Mix the butter well with the sugar.
Add the eggs and mix well.
Add the almond flour.
Add the pastry cream.
Finally add the desired aroma (rum)
Its used as a filling for several famous recipes that go to the oven.
RECIPE - CREME ANGLAISE (Vanilla) (can be frozen)
300gr Milk
3 Yolks
50gr Powdered sugar
Vanilla bean or essence
2 coffee beans
DIRECTIONS
Prepare a cold Bain Marie.
Boil the milk with the desired aroma. If that is vanilla, 2 coffee beans will help to fix the flavor.
without frothing, gently mix the yolks with the sugar.
Strain the milk and add it to the yolk mixture.
Return to the heat and cook until it reaches about 180F.
(Preferably use the thermometer)
Stir gently on the cold Bain Marie until the temperature drops and refrigerate with plastic wrap in contact with the surface.
The next day, strain again if necessary.
For a thicker creme anglaise, substitute half the milk for heavy cream.
RECIPE - CREME ANGLAISE (Chocolate) (can be frozen)
350gr Milk
50gr of Dark Chocolate (55% or more)
3 Yolks
75gr Powdered sugar
INSTRUCTIONS
Same directions as the vanilla creme anglaise.
When removed from the heat add the chocolate in pieces or dragees.
Stir gently on the cold Bain Marie until the temperature drops and refrigerate with some plastic wrap in contact with the surface.
The next day, strain again if necessary.
RECIPE - BAVARIAN CREAM (Vanilla) (can be frozen)
200 milk
2 Yolks
70gr Powdered sugar
Vanilla bean or essence
2 Coffee beans
3 Gelatin sheets
200gr Heavy cream
DIRECTIONS
Hydrate the gelatin sheets in cold water with some ice cubes.
Prepare the crème anglaise according to the instructions of the Vanilla Creme Anglaise recipe.
Add the hydrated and gelatin and mix well.
Let it cool off until reaches the room temperature.
Whip the heavy cream.
Fold into the crème anglaise in 3 parts.
Mix gently.
Pour into the molds of your choice.
Refrigerate until the next day.
RECIPE - CHOCOLATE CREMEUX (CAN BE FROZEN)
105gr Milk
105gr Heavy Cream
30gr Sugar
2 Yolks
130gr Dark Chocolate (60% or more)
DIRECTIONS
Prepare the crème anglaise according to the instructions above. (See Vanilla Creme Anglaise)
Melt the chocolate a little bit and then add the hot creme anglaise on it.
Mix well.
Refrigerate and the next day smooth the cream.
RECIPE - WHITE CHOCOLATE CREMEUX (Vanilla) (Can be frozen)
140gr Heavy Cream
60gr Milk
10gr Sugar
2 Yolks
140gr White Chocolate
2 gelatin sheets
DIRECTIONS
Hydrate the gelatin sheets in cold water with some ice cubes.
Prepare the crème anglaise according to the instructions above. (See Vanilla Creme Anglaise)
Add the hydrated and drained gelatin and mix well.
Melt the chocolate a little bit and then add the hot creme anglaise on it.
Mix well.
Refrigerate and the next day smooth the cream.
RECIPE - BUTTER CREAM (Vanilla) (Can be frozen)
250gr Soft Butter
180gr Sugar
80gr Water
3 Eggs
20gr Sugar
Vanilla essence
DIRECTIONS
Beat the eggs at medium speed with the 20 g of sugar.
Meanwhile, prepare a syrup with the water and 180g of sugar.
Bring to a boil until reaching about 240F.
With the mixer running, carefully and slowly drizzle in hot sugar syrup.
Proceed to gradually increase the mixing speed.
Once the mixture is very creamy, foamy and still warm, add in three parts the soft butter.
Add the desired essence or flavor.
Beat on medium speed until you get a firm and shiny cream.
Use immediately.
If you refrigerate or freeze it, allow it to come to room temperature.
Beat a little again.
RECIPE - BUTTER CREAM (Chocolate) (Can be frozen)
250gr Soft Butter
180gr Sugar
80gr Water
3 Eggs
20gr Sugar
3 Tbsp cocoa powder
DIRECTIONS
Mix the soft butter with the cocoa powder.
Reserve.
Follow the same steps as for the vanilla buttercream.
RECIPE - CHOCOLATE GANACHE (Can be frozen)
250gr Heavy Cream
200gr Dark Chocolate (55% or more)
1 tbsp Sugar
1 tbsp Soft butter
INSTRUCTIONS
Melt the chocolate a little.
Boil the heavy cream with the sugar.
Add to chocolate.
Mix and emulsify, stiring with short movements in the center.
Once the ganache begins to shine, increase the size of the movements.
Add the soft butter.
Mix well.
Use immediately.
If refrigerated, then leave at room temperature and smooth with a spatula.
Music: www.hooksounds...
/ @sweetsalgadoenglish

[@justinbrantley4252]

The best man

[@SweetSalgado]

Thank you again!!!

[@Rayis4444]

This is the ultimate frosting tutorial

[@SweetSalgado]

Thank you! Hope you liked it!

[@Rayis4444]

@@SweetSalgado Liked it? Loved it!! Thank you so much ❤️

[@jaswutucookin]

I stumbled here by accident, but I stayed and enjoyed the video. I will be trying out these recipes.

[@SweetSalgado]

Thank you very much! I hope you like them!

[@cutiepawsa876]

That is an awesome video, right amount of explanation, short, clear, sweet, and to the point, no over talking or unnecessary non ending repetition. You videos were the answers to what I was looking for, which is exactly that. Thanks so very much

[@SweetSalgado]

Thank you very much! I’m always available if you have questions.

[@ajirikoko]

This is a crash course on creams. I like how you gave an example of what each of them are used for, this is really helpful, especially for those who are clueless. You're doing amazing.

[@SweetSalgado]

Thank you very much! I’m always available here for any consult or questions.

[@ajirikoko]

@@SweetSalgado oh thanks. That's kind of you.😊

[@areejmoiz7845]

the most helpful and cut to the chase video!

[@SweetSalgado]

Thank you very much!

[@jacob-rc3ji]

This is a fantastic video series. Thanks so much. I especially appreciate you putting the recipes in the description so easy to see.

[@SweetSalgado]

Thank you very much for your comments. I really appreciate that. I hope you could find more useful videos here.

[@MAYMOX]

You rock, Chef! 👍👍👍

[@darrelcoleman961]

Masterclass...with your video, I am very confident in knowing that I am following textbook recipes

[@SweetSalgado]

Thank you very much! I’m sure the video will be very useful. If you follow the instructions you will get very good results. Remember that in the description you will find all the recipes as well.

[@sylviamaria7804]

Excelente.😍 Providenciarei os ingredientes ... Obrigada pelo seu trabalho! 🌻

[@SweetSalgado]

Muito obrigado! Se precisar de alguma informação adicional e só falar!

[@cathygas5415]

You are very educational! Félicitations !

[@SweetSalgado]

Thank you very much!!!

[@yhanacirbalap7546]

Thanks for your sharing knowledge you help me a lot looking for Future tutorials vlog special pastry, cake, and bread

[@SweetSalgado]

Thank you very much for your comment. I really appreciate it. I hope you find more useful videos and recipes here. I'll be posting new tutorials soon. Meanwhile, I'll post new, simple and delicious, recipes.

[@mariedreamer3977]

Happy that I found your videos! I knew these creams ( I'm from France 🌞) ,but your explanations are encouraging to start doing them at home! I've not made your Sachertorte yet, but in March, for my birthday 🤗

[@SweetSalgado]

Thank you very much for your words! If you have any doubts or question please let’s me know. When making the Sachertorte the big challenge is the glaze.

[@cathouze4809]

Thank you soo much Chef Carlo. Appreciate alot for sharing the classic methods of making creams. May God bless you Sir. I'm from Srilanka 🇱🇰. I love to see your videos. Perfect Explanation.

[@SweetSalgado]

Oh thank you very much!!!! Greetings from South Florida in USA!

[@Daryajun]

I can not appreciate your amazing tutorials enough🙏🙏🙏🙏 thank you so much

[@SweetSalgado]

Im glad you find them useful! Thank you very much!

[@tariqkhan-ts2hi]

Thank you for doing this video it has been so helpful

[@SweetSalgado]

Thank you! I’m very glad!!

[@adellinesihotang5155]

i just found your chanel, thank you so much for the recipes and amazing video, very detailed and on point also easy to remember and to try... i have tried some of those recipe and it works really well...thank you so much chef, i hope to see you again soon on different tutorial...

[@SweetSalgado]

Thank you very much for all the support! I hope you already watched the third part of the 12 Creams. I’m always available for any question you could need to make.

[@adellinesihotang5155]

@SweetSalgado yes I did chef 👨‍🍳. So much helpful..again really appreciate much. I made amond cream, pastry cream with chocholate, vanilla, and chocholate Ganache. All friends and family loved it. 😍 Looking forward for the next tutorial from you. Greeting from bali indonesia

[@neerajgupta7137]

Beautiful & delicious recipe😍🤤

[@SweetSalgado]

Thank you very much!

[@moosegiuli9741]

very helpful to understand the % of ingredients and the ratio's. So often I try to half or dould but knowing the ratios helps make perfect creams!

[@SweetSalgado]

Thank you very much! I’m very glad you found this video helpful!

[@kimfromnewzealand8768]

Excellent, thank you 😊

[@SweetSalgado]

Thank you very much!!

[@queenmamabear5812]

Wow I've never tried any of these except buttercream and I of my ABSOLUTE FAVS GANACHE, HEAVENLY!!!!!! OMG IM EXCITED TO TRY THESE OTHER LUSCIOUS RECIPES!!!!!!! THANK YOU CHEF!!!!!!! LOVED THIS SERIES!!!!!!🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰🙏🥰

[@SweetSalgado]

Thank you very much for your comments!!! ❤️❤️❤️❤️

[@niniedmax2578]

Thank you chef

[@eyeofthetiger4214]

Awesome video loved it. I feel like eating choc mousse now 😁. Please make a video on a entremet, entremet tart and different eclairs please.

[@SweetSalgado]

Thank you very much! I’ll make one of Pate Choux soon (that includes eclairs)

[@c.brionkidder9232]

Wonderful. Very educational. Please no background music. Please.

[@SweetSalgado]

Thank you very much. I’ll take note of that.

[@lettycuevas1837]

Thank you. I’ll use some soon.

[@SweetSalgado]

Thank you!!!

[@patsya9826]

Thanks For sharing the recipes, def will try this, Much Appreciated 🙏

[@SweetSalgado]

Thank you very much! I’m always available to answer any question.

[@patsya9826]

@@SweetSalgado That’s very kind of you! thanks 😊

[@rivkabunga3584]

Thanks a lot this is super helpfull!!! Warm regards from Bali!

[@SweetSalgado]

Muito Obrigado!!! O Tutorial também está en português! ❤️

[@rivkabunga3584]

@@SweetSalgado I need translation for this haha...💖. Also please make video to make different type of butter cream 😉😉

[@SweetSalgado]

@@rivkabunga3584 translation? You have the CC. I don’t know what language you are looking for. Here you just could get videos in English, Spanish and Portuguese.

[@rivkabunga3584]

@@SweetSalgado yes i saw you have three different language videos. What I mean your reply to my comment was in Spanish that I don't understand and need a translation for that not about the video😁👌

[@SweetSalgado]

@@rivkabunga3584 oh I see! 🤣🤣🤣🤣🤣🤣🤣 I was just saying thank you!!!

[@kongchang1]

❤thank you

[@SweetSalgado]

❤️❤️❤️

[@kimilee1037]

Great recipes! Can I make fruit cremeux, what should I substitute in the recipe?

[@SweetSalgado]

Thank you very much! It depends of the fruit you wanna use. You could substitute the milk and heavy cream for the juice or fruit pure. And then add that “Creme Anglaise” made just with fruit and eggs to the chocolate of your preference.

[@kimilee1037]

@@SweetSalgado Thank you very much!

[@carmenm8634]

hello and thank you very much for your excellent tutorial , is it safe the almond cream with raw eggs? thanks for reply

[@SweetSalgado]

Thank you!!! The almond cream should be baked. It works as part of the base of a tart for example. The almond cream and the frangípane have always to be baked.

[@nyiarkarmin540]

I love the crash course you gave us. I wanted to know how long these creams can be stored before either they lose texture or go off?

[@SweetSalgado]

Thank you very much! All that information you need is in the description of the 3rd part. Please see all the information you have when you go to the description of this video. Plus, at the end of this tutorial, you could see all the possibilities of each cream.

[@maritzapedroza5322]

Carlos I just found your account, what an amazing content. Thanks so much!!!

[@SweetSalgado]

Thank you very much. I hope you find it very useful.

[@maritzapedroza5322]

@@SweetSalgado very useful indeed! Make videos how to make different mousses and cremeux of different flavors.. please 🥺

[@SweetSalgado]

@@maritzapedroza5322 I will!

[@smitamahajan1382]

Please show us creumix recipes without eggs...

[@SweetSalgado]

I’ll find the way. Thanks for the request

[@lilyl3689]

Am new to your channel. Beautiful content and very detailed. Please I have and issue are all creams also suitable to be used as cake filling or only for desserts. If they are suitable which ones or all can be used. Thanks in anticipation

[@SweetSalgado]

Thank you very much!!! For cake filling the ideals are: Chantilly (even better with mascarpone) Mousseline Ganache Cremeux Buttercream You can use pastry crema or diplomat as well, but in that case you can’t have big layers of cream. They have to be thinner.

[@lilyl3689]

@@SweetSalgado thank you so very much

[@shailimakwana1052]

Hi how can cremeux be made without eggs? Any substitute?

[@SweetSalgado]

Hello! A cremeux is a Creme Anglaise plus chocolate (or some fruit). If you want a substitute of the cream Anglaise, please check the alternative recipe that is in the 3rd parte of the 13 creams. If you have no problem at all with dairy you could use regular milk. Please go to the Creme Anglaise part, or check the description. kzbin.info/www/bejne/eHfMZ2yApMSBl6c

[@ebonybrown198]

What type of buttercream is that?

[@SweetSalgado]

It’s the original buttercream. With a base of eggs called “pate a bomb” Then you have the one with Italian meringue and the “American version” which is just with powdered sugar and butter

[@Suwekkk]

Why there's no gelatin on the chocolate cremeux recipe unlike the white chocolate cremeux?

[@SweetSalgado]

Because the white chocolate tends to be more liquid since it has completely absence of cocoa. White chocolate is just milk powder and cocoa butter. It’s not really chocolate.

[@Suwekkk]

​@@SweetSalgado​Understood...just to confirm my understanding about this cremeux...so, cremeux is basically creme anglaise mixed with chocolate...is that correct? Sorry for asking too much...because I finally find someone who know about this cremeux and responding to my questions....😅 Thank you!

[@SweetSalgado]

@@Suwekkk yes! That’s the main principle of a cremeux. But then you can add some fruit as well. So you could make a creme Anglaise with some fruit added, or just fruit and eggs and emulsify with chocolate.

[@SweetSalgado]

@@Suwekkk for me the cremeux is the most delicious of all the creams. When you make it properly is the perfect feeling for everything!

[@Suwekkk]

@@SweetSalgado ahhh thank you very much with the details.. 👍👍

[@susilara2796]

En español porfavor , plis plis

[@SweetSalgado]

Hola! Aquí está en español kzbin.info/www/bejne/gZWuZYBoYsxklbM Siempre habrá una versión en español de cada video. Solo tiene que entrara al canal y la encontrará. Que lo disfrute!

[@jeffxanders3990]

Bavarian cream 4 yolks Strong 1 1/2 cups milk 1/4 cup sugar 6 tbsp cornstarch? Vanilla 1:1 cool whip?