The 3 varieties of custards dessert lovers must master (baked, stirred and pastry cream)

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The 3 varieties of custards dessert lovers must master (baked, stirred and pastry cream)


Custard is simply on the most important pillar of French patisserie and is something any aspiring pastry cook should master very early on. I give 3 demonstration on how to make the baked custard, stirred custard and pastry cream.
DESSERT COURSE FOR BEGINNERS: https://bit.ly/3XFIDGW
CUSTARD BASED DESSERT PLAYLIST: https://youtube.com/playlist?list=PLuA0obhVH6CcnQ4NE8zEyhQLhthJwWZ7a

INGREDIENTS (used in each demonstration)

2 eggs ( whole or just egg yolk)
50 grams white sugar
250 ml whole milk ( full cream cream)
half a vanilla bean ( seed scraped in the milk
12.5 grams corn starch (for pastry cream only)
12.5 grams flour ( for the pastry cream only)

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Quality French homeware: https://bit.ly/3jhcmE3

🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD

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🗣️ Spread the word about the channel and the website

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UTENSILS AND COOKWARE STARTER KIT:

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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
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How to cook pastry: https://amzn.to/2HrmKbz
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Le garde manger:
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Paul Bocuse Institute culinary book:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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