Have you ever wondered what makes those French pastries so darn delightful? The secret weapon might be hiding in plain sight. Well, you guessed already. It is custard.
Pastry Chef William Joyce, from French Cooking Academy, breaks down custard into its simplest form, revealing the three key types and how to achieve each one.
Get ready to be amazed by the versatility of custard. From the light and luscious texture of a liquid custard perfect for crème anglaise to the rich and creamy sweet custard that elevates cakes and tarts, Chef Joyce guides you through every step. But wait, there’s more! He also dives into the world of pastry cream, the thick and luxurious custard that takes your pastries to the next level.
It isn’t just about following instructions, but about understanding the science behind what makes custard set, the role of each ingredient, and even alternative flavorings you can explore.
You’ll be whipping up impressive custards in no time. Who knows, you might even become the next French pastry champion in your own kitchen!