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Cuisine d'Aubéry
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Base Sweet Base Cream And Custard Custard Custard

https://www.cuisinedaubery.com/recipe/bouillets-caramel-pastry-cream/

Bouillet’s Caramel Pastry Cream

A recipe by Sébastien Bouillet Saturday November 5, 2022
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A delicious Caramel Cream that is intense and delicate

FX (François-xavier)

About this recipe

Today we are making a delicious pastry cream, flavored with Caramel

Bouillet’s Caramel Pastry CreamBouillet’s Caramel Pastry Cream

Ideal for layer cakes, individual desserts, as side cream (with banana for instance), or in a layer cake with whipped cream

Bouillet’s Caramel Pastry Cream

In Lyon

If one day you happen to visit the French city of Lyon, you need to visit the bakery shops of Bouillet, one of the top Pastry chefs in Lyon

Bouillet’s Caramel Pastry Cream

Here, I visited the original bakery, in the "Croix-Rousse"

Pâtisserie Bouillet
15 Pl. de la Croix-Rousse
69004 Lyon
France

Bouillet’s Caramel Pastry Cream

Source of the recipe

I found this recipe in the magazine "Fou de Pâtisserie", Number 10

To purchase online, see HERE

Bouillet’s Caramel Pastry Cream


The recipe is on page 123

Bouillet’s Caramel Pastry Cream

Modifications to the original recipe

● I use less Sugar: 1 Tablespoon or 20 g instead of 50 g ( 2 oz )

● I use more Caramel Custard : ½ Cup or 140 g instead of 60 g ( 2 oz ), for a more intense flavor

● I add in Gelatin Sheets (0.14 oz or 4 g), to "hold" the cream as I found it too "liquidy"

Bouillet’s Caramel Pastry Cream

Print Recipe, with photos Print Recipe, no photos
Chef: Sébastien Bouillet Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Cream And Custard, Custard, Custard,  Staples: Europe, France, Lyon
Caramel Egg yolks Vanilla
 5
Ingredients
  • For 440 g (1 lbs ) (Actual Weight)

  • The caramel custard
  •   ½ Cup Caramel Custard (140 grams). For the recipes, see HERE
  • The custard
  •   1 Cup Milk (240 grams)
  •   2 teaspoons Butter (12 grams)
  •   1 Tablespoon Sugar (20 grams)
  •   1 Vanilla Bean
  •   3 Tablespoons Flour (25 grams)
  •   3 Tablespoons Egg Yolks (50 grams)
  •   0.14 oz Gelatin Sheets (4 grams)


  • For 330 g ( ¾lbs ) (Actual Weight)

  • The caramel custard
  •   ⅓ Cup Caramel Custard (105 grams). For the recipes, see HERE
  • The custard
  •   ¾ Cup Milk (180 grams)
  •   1 teaspoon Butter (9 grams)
  •   1 Tablespoon Sugar (15 grams)
  •   ¾ Vanilla Bean
  •   2 Tablespoons Flour (18.7 grams)
  •   2 Tablespoons Egg Yolks (37.5 grams)
  •   0.1 oz Gelatin Sheets (3 grams)


  • For 660 g (1 lbs 7 oz ) (Actual Weight)

  • The caramel custard
  •   ⅔ Cup Caramel Custard (210 grams). For the recipes, see HERE
  • The custard
  •   1 ½ Cup Milk (360 grams)
  •   1 Tablespoon Butter (18 grams)
  •   2 Tablespoons Sugar (30 grams)
  •   1 ½ Vanilla Beans
  •   ¼ Cup Flour (37.5 grams)
  •   ⅓ Cup Egg Yolks (75 grams)
  •   0.21 oz Gelatin Sheets (6 grams)


  • For 880 g (2 lbs 15 oz ) (Actual Weight)

  • The caramel custard
  •   1 Cup Caramel Custard (280 grams). For the recipes, see HERE
  • The custard
  •   2 ¼ Cups Milk (480 grams)
  •   2 Tablespoons Butter (24 grams)
  •   3 Tablespoons Sugar (40 grams)
  •   2 Vanilla Beans
  •   ⅓ Cup Flour (50 grams)
  •   ½ Cup Egg Yolks (100 grams)
  •   0.28 oz Gelatin Sheets (8 grams)

  • You will need...
    Organic Vanilla Extract
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    Non-Slip Cutting Boards
    Oak cutting board
    Stainless Steel Mixing Bowl
    Large Mixing Bowls, Stainless Steel
    DeBuyer Whisk
    KitchenAid Whisk
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Food Wrap
    Steps


    The caramel custard

    1. Start by making the Caramel Custard (½ Cup or 140 g). We already saw the recipe together: The recipes are HERE

    Bouillet’s Caramel Pastry Cream

    The custard

    2. Pour in the Milk (1 Cup or 240 g) and the Butter (2 teaspoons or 12 g) in a saucepan. Sprinkle half of the Sugar (2 teaspoons or 10 g)

    Bouillet’s Caramel Pastry Cream

    Scanpan SaucepanCalphalon Nonstick Sauce Pan

    3. Scrape the seeds off the Vanilla Bean (1)

    4. Add into the saucepan. You may also add the scraped vanilla bean

    5.  You may substitute with Vanilla Extract

    6.  Cook on medium heat

    Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream

    Non-Slip Cutting BoardsOak cutting board

    7. Bloom the Gelatin Sheets (0.14 oz or 4 g) in cold water with ice cubes

    Bouillet’s Caramel Pastry Cream

    Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless Steel

    8. While the saucepan is heating, whip the Egg Yolks (3 Tablespoons or 50 g) and the second half of the Sugar, with a wire whip

    9. Add in the Flour (3 Tablespoons or 25 g) and whip

    Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream

    Large Mixing Bowls, Stainless Steel DeBuyer Whisk

    10.  Wait for the milk to boil

    11. Remove from heat

    12. Pour in the Milk, and stir

    Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream

    DeBuyer WhiskKitchenAid Whisk

    13. Transfer the bowl onto the saucepan

    14. Take off the vanilla bean

    15. Return to heat

    Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream

    Once used, do not waste the beans !

    Store those scraped beans, let them dry and use them : See HERE for some recipes that use them, like the vanilla sugar

    Bouillet’s Caramel Pastry Cream

    Madagascar Vanilla BeansPure Vanilla Bean Paste

    16.  Cook on low heat and keep stirring to avoid lumps

    17. The cream thickens

    18. Stir fast

    19.  If you get lumps, simply blend them with an immersion blender (sometimes called 'hand blender')

    Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender Bamix

    20. Remove from heat and transfer onto a clean bowl

    21. Squeeze the Gelatin Sheets (0.14 oz or 4 g) (which must now be bloomed) and add into the hot cream, then stir to dissolve

    Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream

    Combining

    22. Add in the Caramel Custard (½ Cup or 140 g)

    23. Mix, and if possible, blend with an immersion blender (sometimes called 'hand blender')

    24. Wrap airtight to avoid the cream to crust

    25.  If you are not using this cream right away, place in the fridge

    Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream Bouillet’s Caramel Pastry Cream

    Food Wrap

    Result

    That's it ! You may use it right away

    At this point, the cream seems too liquid, but it will thicken in the fridge

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Caramel Egg yolks Vanilla
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    Bouillet’s Caramel Pastry Cream

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    Recipes by chef Sébastien Bouillet

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    Bouillet’s Caramel Pastry Cream


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          Le Meilleur Pâtissier Show