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Hey! Starting another The Moustache in The Kitchen!
Husband: Hi, guys!
Paulo always has some problem while I'm...
Husband: It's the sound. It's the neighbor...
The neighbor is playing drums, now. He decided he would play drums.
Lets hear the neighbor playing drums.
THE MOUSTACHE IN THE KITCHEN
Today we are going to make the Crème Légère
Or... A light cream, which is to use in a puff pastry. We will finish the Napoleon today.
So lets start!
TODAY'S EPISODE
NAPOLEON
To make the Crème Légère, we'll need:
500 grams of pastry cream, which we made on the other episode
The episode is here. If you did'nt watch this one, you have to
Because you need to make this cream to make this one
100 grams of fresh heavy cream
And another vanilla bean
If you don't want to use another vanilla bean, you don't have to.
You can add a few drops of vanilla extract and it's good.
So, let's start beating the pastry cream.
I was talking with Fer Flaiban, who makes lots of gastronomic guides from New York for the website
And she told me this: "Dani, I always make the pastry cream with flour. Why did you make with cornstarch?"
You can make it with flour, too. Though to get the right consistency of the cream with the flour is a little bit harder
so I rather use the cornstarch, which is easier to get the right consistency.
The problem of using the cornstarch is that your cream will be like this
It's on blocks. And then you'll put here and smooth it.
You can do this on the mixer but I'll give Paulo some work and he'll smooth the cream like this
Husband: This is like scrambled eggs
While Paulo keeps beating, because this is time consuming, so if you want to do this in the mixer you can...
But I'll use the mixer to beat the chantilly cream
Be careful, so your chantilly cream doesn't turn into butter! We had already done this at the other episode
So take a look there, it can turns into butter!
Husband: It's the mistake's ability, actually
1 minute
2 minutes
3 minutes
4 minutes
The cream is ready. As you can see, I don't want a thick cream.
The consistency of the chantilly's cream that I want is something like this.
In this case, I want a little bit light because this cream is too tough
And there is 500g of cream here, only 100g of chantilly
And then we are going to mix a little bit of this here
Only to give a little mixing and then we add the remaining slowly
so it won't lose the air we incorporated here.
Husband: Wonderful.
Did you understand?
But before all, we're going to cut the vanilla and put a little bit of it here.
Husband: I know how to cut, already!
CUTTING THE VANILLA WITH THE MOUSTACHE
Husband: First you take off the curve of your vanilla.
Then you take the knife, pierce it, stab it.
And then you cut like this, in the length.
Then you use the flat side of the knife.
Carefully!
Husband: like this...
And just slide...
Right. Now, the other.
That's right. And what are you going to do with this one?
Husband: I'll save it to dry, to make the vanilla sugar.
Which we'll make when?
Husband: When we have enough, again.
When we we have enough vanilla we'll make the vanilla sugar!
I will put a third of this here
And you'll mix it vigorously!
Now we take the whisk out and I'll add the remaining of the cream
Though you won't mix vigorously. What you're going to do is this
From here to here, from here to here
Husband: Ah, you do a little stroll.
And at the same time you stroll the bowl
Look the consistency. It doesn't fall, it falls slowly.
But it's much more...
You had already messed yourself!
KEEP IN THE FRIGDE FOR 30 MINUTES
So it was in the fridge for a while - 30 minutes
And Paulo, who already knows how to put in the pastry bag...
Teach everybody how to put in the pastry bag
Husband: But this giant thing?
It's not normal do like this
Put the tip in the bag. It will stop where it has to stop.
Then you cut around
Husband: She already said, but ok.
Then you make a twist here.
Put it inside.
Put the hand here, the left hand
And you're going to put our Crème Légère inside it.
And then you finish while Paulo licks the spoon, pulling here.
And rolling here.
Husband: Wow!
People will ask. This one is a round tip, size 10
We will choose the best plaque to be on the top
This one is good
And the others will stay below
As they'll stay bellow, we're going to make three stripes with our cream
And fits right here, one above the other
Without tightening
Then do it again and you come with the beautiful plaque that you left aside ... above your Napoleon!
Husband: Incredible!
Now it's your turn
It's crooked, it's crooked.
Pull it up.
Husband: Mine looks better, doesn't, guys?
Yours looks much better than mine. Unbelievable!
FINISH WITH SUGAR AND RASPBERRY.
And the Napoleons got ready! The most important thing here is to remind that it can be with the filling like this for four hours!
The best thing about Napoleon is when it still crunchy and at the same time you have that filling.
So you have the crunchiness and the smoothness of the filling, which goes mixing each other.
And this is the best about Napoleon!
Husband: Can you see?
It never works.
Look
Paulo has a serious problem eating the Napoleon, he always thinks goes everything to everywhere
Husband: But it's true!
And makes a mess, but that's what's good about the Napoleon. It makes a mess, reminds the childhood.
Not mine childhood because I'm not french, but it must remind the french's childhood!
Aren't they beautiful?
Very cute. Paulo's Napoleons look better than mine, but it's fine.
Well, and this was another The Moustache In The Kitchen.
While the neighboor plays the song, if you liked his boring song, click like right down.
LIKE
If you liked the video, the Napoleon, Paulo and I, like it right down, too!
LIKE
Subscribe at the channel up here
SUBSCRIBE
Husband: If you didn't like anything and nobody, like it because at least you do something for the other people.
Well, favorite the video because this is the most important thing for us!
And I'll wait for you here next week! Say goodbye to everyone.
Husband: I'll say goodbye, you don't have to ask!
Bye, guys.
Bye, guys!
NAPOLEON