Pastry Cream
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Pastry Cream

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Ingredient 500 g Milk 150 g sugar 80 g of egg yolk 50 g of cornstarch 110 g of better Vanilla Instructions: In a saucepan, bring […]

Chantilly Cream
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Whipped cream & Chantilly Cream

The Whipped cream is a whipped Heavy cream that is usually used to make the entremets cream as the Bavarian cream ..etc. The Chantilly cream is a whipped cream with icing sugar added, that is used for decoration or to stuff pastries. I keep the weights of the ingredients in grams to avoid rounding them and […]

The Praline
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The Praline

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Ingredients (240 g) almond or half Almond half hazelnut (160 g) sugar (15 g) water Instructions In a large pan bring the sugar and the water to […]

French Meringue
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French Meringue

Ingredient 2 egg whites 120 g sugar Instructions: In a large mixing bowl, whip the egg whites for 10 minutes (Medium Speed) Start adding the sugar little by little while whipping, you will get a smooth thick mixture called French Meringue Put the meringue in a pastry bag fitted with any tip and pipe small […]

Lemon Curd
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Lemon Curd

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Ingredient: 135 g sugar 140 g eggs 13 cl lemon juice 175 g butter Instructions: In a saucepan, bring the sugar, the eggs, the juice and the […]

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How to Temper Chocolate

The tempering of the chocolate is a technique that the pastry chef and the Master Chocolatier use to get the good shiny crispy chocolate that we find in the prestigious bakeries, this process is not really difficult, you have just to follow these steps, get all the supplies, get all the ingredients and definitely buy a professional chocolate (Chocolate de coverture in French). The difference between […]

Mousseline Cream
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Mousseline Cream (Patsry Cream + Butter)

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams. Ingredients: 500 g Milk 150 g Oz Sugar 80 g of egg yolk 50 g of cornstarch 220 g of better Vanilla Instructions: In a saucepan, […]