How was it? I want to make it badly but it’s only good if the whip cream has the sugar crystal crunch. I think everyone agrees 😋

@@Dmosseri52 It was amazing!! Just like the one at the restaurant. It's a bit tedious, but the steps themselves are quite simple. My tips would be 1) make sure you have a recipe for the pastry cream beforehand 2) don't be afraid to slice the cake into really thin layers 3) don't be afraid to put tons of cream in and use it all up!

@@midnight.ramen. If ever want to make it again, they had a recipe for the pastry cream on their facebook page: facebook.com/watch/?v=1185075794912090

@@midnight.ramen. Hi Stephanie, could you please tell me if you were able to combine the crema pasticera with the whipping cream to the same thick consistency as it is shown in the video. I have tried it four times and it never happens. So frustrated, want to cry. What am I doing wrong. Please help

@@elibrod9981 I've experienced it also, the culprit in my case is the heavy cream is not too cold. I made it the other day, and made sure the heavy cream is too cold. And got the same consistency like in the video.

I use it my small oven

Sami Zein oh yes !!!

Its delisious

Pastry cream...Heat cup and half of milk on fire... In this time... Beat 4 yolk egg with vanilla and half cup sugar mixed quicly and add 1/4 cup of strachflour and now u can add little from hot milk and still mix when its finish milk and then return to fire and still move to beome thick.. Now put it in bowl and covered by flim roll... Then u can mixed with wipped cream to use it 🙂🙂

Here's their recipe for pastry cream: facebook.com/watch/?v=1185075794912090

@@BariFunny thanks!

Para Bolo: 1 xícara de farinha 2/3 xícara de açúcar 4 ovos em temperatura ambiente e Manteiga para untar a forma. Merengue: 1 1/2 xícara de creme de leite 1 xícara de Pastry Cream ( Aqueça a xícara e metade do leite em chamas ... Nesse tempo ... Bata 4 ovos de gema com baunilha e meia xícara de açúcar misturados rapidamente e adicione 1/4 de xícara de farinha de amigo e agora você pode adicionar um pouco de quente leite e ainda misture quando terminar o leite e, em seguida, volte ao fogo e continue mexendo até engrossar .. Agora coloque-o na tigela e coberto com um rolo de flim ... Então você pode misturar com creme de leite) 1 Xícara de açúcar 4 claras em temperatura ambiente 1 1/2 limão.

Obrigada!!

I am assuming standard heavy cream which is 35%

JoyofBaking has a pastry cream recipe for the Vanilla Meringue Cake here>> kzfaq.info/get/bejne/eNiApch-17K7iYE.html. This should give you a better idea how the pastry cream can be made.

I think u can put it in hi fire in oven

Put it under the broiler

Maybe "crème patissiere", abbreviated by chefs to "crème pat" and used in French pastry recipes.

Its enough to covered the pancake

I think the whipped eggs provide the lifting power for the sponge.

this is a sponge cake or bizcocho. The egg foam is enough to maintain high the whole cake

She said already in vedio

Put the mixing bowl and whisk in the fridge with the heavy cream until the last possible moment.

Fatimah Alhammad Try this.. Whip the cream separately first to stiff peaks. Then also whip your pastry cream separately. (This will allow for the 2 creams to combine together more easily and smoothly.) Now add the whipped pastry cream to your already whipped cream, and mix only for a few seconds till combined. The reason your whip cream is leaking water is because your over whipped it!! (If that happens again.. don’t throw it.. keep on whipping it Cos it’s turning into delicious butter) Also, I suggest you google what stiff whipped cream looks like so you understand the consistency. It basically means, it holds its shape well. But you can never get stiff peaks AFTER you add pastry cream. Good luck!

Soften the pastry cream first by using a flat whisk then add then add the heavy cream, whip it till hard peak (for the filling) for the meringue, combine the sugar and egg white, dissolve the sugar slowly by heating it up, just about 80f. (helps dissolve and incorporate sugar into the whites, whisk it fully till you get that glossy texture.

Same problem, so many times. I only have a hand mixer. Could it be the cause? How does she get the cream to be as thick as butter? There is a guy doing this cake, if you google Cipriani cake, but it is all in Arabic. I which I could ask him

I've experienced it too. And learned in my case that my heavy cream and pastry cream are not too cold. Made it again the other day making sure they are both cold and got the same consistency like in the video😊. Hope this helps

don't put it in a fridge it; it will destroy it

@@Gabush what happen if put in the fridge?

@@adrianna5751 the cream basically thins.

Vanilla is in the pastry cream

vanilla was added to the pastry cream

DANIELLE SCARLATO pastry cream

Marcela Guida Maybe the blow torch cooks them enough to make them safe to consume idk

It's not gonna kill you. I make tiramisu all the time with raw egg whites, and am here typing many years later...

Yep noticed it too. Other video heated the eggwhites on bain marie method.

did you get any egg yolk in the meringue mixture? even a little bit?

I am not sure about the meringue, but I had an issue with the whipping cream/ pastry mixture being runny and followed directions as well. I think the whipping cream should be mixed to a stiff consistency first and the pastry cream folded in after.

lol the answer is that they did not reveal the real method of making the whole cake...

The whipped cream should be chilled

same happened to me the first time i did it. broke my hart. try buying organic heavy whipping cream and have it super cold( i put it i the freezer for 15 min). not all whipping creams whip. i don't take a chance anymore and whip the cream first, than combine it with crema casticera and whip it a bit more. hope that helps. don't give up, this one is worth it.

it’s at the end of the video

Go to preppy kitchen and write down pastry creme