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

Custard is one of the most essential pillars of French pâtisserie—a foundational skill every aspiring pastry cook should master early on. In this video, I demonstrate how to make three key types: baked custard, stirred custard, and pastry cream.
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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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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Heavy duty cutting board (wood):
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KNIVES AND KNIFE SETS:
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Forged knife set (mercer culinary):
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Fibrox knife set (victorinox):
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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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For people wanting to learn technique like in culinary school:
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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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