All language subtitles for Crema pastelera de vainilla y de chocolate _ receta mas facil_English

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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,200 --> 00:00:03,180 Today in "Katastrofa La Cocina" , 2 00:00:03,200 --> 00:00:04,680 "Pastry Cream". 3 00:00:08,000 --> 00:00:11,660 We will prepare a very easy and fast Pastry cream. 4 00:00:11,680 --> 00:00:13,700 Vanilla or Chocolate. 5 00:00:13,720 --> 00:00:19,090 You will see that you will get a firm and creamy consistency. 6 00:00:19,120 --> 00:00:22,750 Perfect to fill your cakes or desserts. 7 00:00:22,780 --> 00:00:28,460 Actually I already have in the channel... A channel... I mean... 8 00:00:28,490 --> 00:00:31,240 A recipe of Profiterol or Cream Puffs... 9 00:00:31,260 --> 00:00:36,430 In which I use the Pastry cream as a base for Mousseline Cream. 10 00:00:36,450 --> 00:00:39,120 But if you didn't see yet, I leave the link here... 11 00:00:39,150 --> 00:00:39,910 Here. 12 00:00:41,220 --> 00:00:43,890 Better, let's see the recipe... 13 00:00:43,920 --> 00:00:45,010 Stay with me. 14 00:00:51,460 --> 00:00:53,730 We will start by adding into a bowl... 15 00:00:53,790 --> 00:00:55,980 500 ml of Milk. 16 00:01:06,280 --> 00:01:10,280 If you will use 1/2 Vanilla bean... 17 00:01:10,320 --> 00:01:15,700 then, with a sharp knife, open the vanilla by half. 18 00:01:15,720 --> 00:01:17,350 As is shown on video. 19 00:01:20,930 --> 00:01:23,940 Add to the milk 1/2 Cinnamon Stick. 20 00:01:23,970 --> 00:01:26,050 And the 1/2 Vanilla bean. 21 00:01:26,070 --> 00:01:30,400 You can also use Vanilla bean paste or vanilla essence. 22 00:01:30,420 --> 00:01:33,810 Put to heat at medium-low temperature. 23 00:01:33,830 --> 00:01:37,390 And, just when start boiling, remove from stove. 24 00:01:38,740 --> 00:01:44,170 Let to rest for 5 to 10 minutes to temper the milk. 25 00:01:44,970 --> 00:01:49,120 Meanwhile, whisk well 2 Eggs. 26 00:01:53,680 --> 00:01:57,380 With 125 gr of Sugar. 27 00:02:02,550 --> 00:02:09,930 I am using 2 whole Eggs, but if you want your cream to be more yellow... 28 00:02:09,960 --> 00:02:12,750 Then, you can use 3 Egg yolks. 29 00:02:13,530 --> 00:02:19,740 Do not forget that you can also find the ingredients in the description box. 30 00:02:20,260 --> 00:02:22,310 Continuing with the recipe... 31 00:02:23,490 --> 00:02:28,330 We will add and sift 50 gr of Cornstarch. 32 00:02:34,370 --> 00:02:38,930 Whisk well, until remove all lumps. 33 00:03:02,240 --> 00:03:04,790 When there is no lumps in the mixture, 34 00:03:04,820 --> 00:03:07,560 pour the half of tempered milk. 35 00:03:07,590 --> 00:03:10,760 Milk is still a bit hot... 36 00:03:11,280 --> 00:03:16,330 That is the reason we will add little by little without stop whisking... 37 00:03:16,360 --> 00:03:18,700 To prevent curdling. 38 00:03:33,070 --> 00:03:39,740 Remove the Cinnamon stick and the Vanilla bean from the remaining milk. 39 00:03:47,110 --> 00:03:50,310 Pour the Egg, sugar and milk mixture... 40 00:04:01,530 --> 00:04:03,350 Do not stop whisking. 41 00:04:10,550 --> 00:04:12,320 Scrape out the seeds from Vanilla bean. 42 00:04:13,460 --> 00:04:17,070 And add to the mixture. 43 00:04:24,890 --> 00:04:29,090 Turn on the stove and put in low temperature. 44 00:04:30,080 --> 00:04:35,330 Since now, do not stop whisking to not get any lumps. 45 00:04:37,010 --> 00:04:41,710 Doing this procedure at low temperature will take bit more time... 46 00:04:41,740 --> 00:04:44,520 But you will prevent to appear lumps. 47 00:04:44,570 --> 00:04:48,940 If you are doing this procedure and you are still getting bit lumps... 48 00:04:48,970 --> 00:04:54,070 Remove the cream from stove and continue whisking. 49 00:04:57,000 --> 00:05:03,050 But, if you still see some small lumps you can pass the cream through strainer. 50 00:05:03,070 --> 00:05:05,530 Here your Vanilla Pastry cream is ready. 51 00:05:05,550 --> 00:05:09,970 If you want to give a different flavor, you can add at this moment the chocolate. 52 00:05:10,010 --> 00:05:16,580 Here I am using 150 gr of Semisweet Chocolate, also sometimes I use nutella. 53 00:05:20,940 --> 00:05:26,780 When we incorporate all chocolate, add 30 gr of Butter. 54 00:05:43,910 --> 00:05:46,160 Pour into a bowl. 55 00:06:01,240 --> 00:06:04,560 Cover with plastic wrap and seal well. 56 00:06:06,200 --> 00:06:10,360 Press with your hands so the plastic wrap touch directly the surface of cream. 57 00:06:10,390 --> 00:06:12,830 With this you will prevent crust to form. 58 00:06:14,120 --> 00:06:16,950 Let to rest at room temperature. 59 00:06:16,970 --> 00:06:22,870 When the cream is at room temperature, refrigerate for 3 hours minimum. 60 00:06:23,290 --> 00:06:27,190 And now, you have your Chocolate pastry cream. 61 00:06:36,810 --> 00:06:38,000 Or Vanilla, 62 00:06:38,030 --> 00:06:41,750 for filling your cakes or desserts. 63 00:06:59,160 --> 00:07:03,010 Do not throw away the Vanilla bean that you use... 64 00:07:03,030 --> 00:07:08,260 Let to dry and when dry put in a container with sugar to give a good flavor. 65 00:07:14,060 --> 00:07:15,730 Thank you very much for watch the video. 66 00:07:15,750 --> 00:07:20,990 I hope you like how I prepare this Vanilla or Chocolate pastry cream. 67 00:07:21,010 --> 00:07:27,160 If is like this, dont forget you can Suscribe and Share. 68 00:07:27,190 --> 00:07:28,950 See you in the next video. 69 00:07:28,980 --> 00:07:29,910 See You... 5372

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