How to make a great rice pudding: it is small the details that changes everything (chef recipe)

hello everyone and welcome back to the French cooking Academy my name is Steph and today we're revisiting a simple dessert which is the rice pudding and we're going to do a little exercise trying to compare how cooks and pastry chef make dessert the rice pudding is one of these desserts can that can be made sorry by both parties the cooks and the pastry chef but what are the differences and today we're going to be using one of France's best pastry chef recipe and see what are the key differences stay tuned so what is the key difference between a cook and a pastry chef this is something I've been wondering for a really long time and what I found is actually very simple the cooks a big picture person and they're people that see things in a minor they they have the idea up there and they say I'm going to add a bit of this a bit of that and make it work the pastry chef on the other hand is the detail-oriented person it needs this little formula it needs to have the ingredients precisely and you will know if you try to bake this is what a lot of cooks are not good at baking like me because you just can't follow this precise step and have the grammage right you know just one tiny spoon of this a tiny bit of that otherwise it just fails so when I looked at how Pierre Herme this is his name the famous pastry chef from France and I see his recipe the way his approach that he used that as a formula and so he's taking the formula of the cook that I've tried five recipe from non chef that our cooks for Roy's pudding the formula was like this you had rice and then you had sugar milk and vanilla if you put it in an equation and you put an equal sugar milk and valina gives you nothing is just a sweet vanilla flavored milk when you look at the pastry chef what PR me has done it says okay you know that formula doesn't work I'm gonna add something to make it work so what is done is added one simple ingredients and that's the formula egg yolks sugar milk and vanilla equal custards that's right is simply created or completed formula so that you end up with a dessert that is perfectly cook why's that is bathing in french vanilla custard it is magical now let's see how to make it now let's see what we need to make how rice pudding so first of I go is the ingredients are listed in the video description this is just a rough guide we're going to be using full cream milk some sugar 2 egg yolks our boar rice is the round grain rice and fresh vanilla pod some butter for the cookware I'm using a 24 centimeter or 10 inches large saucepan with a thick bottom and a simple tray a metal tray we're going to use to cool down the rice pudding very quickly add yet and now to the stove so the first thing you're going to do is to take a small pan with water and bring it to the boil but we're going to be using this very briefly to blanch our rice in the same time using my large saucepan we're going to prepare our meal so we're gonna start to warm up the milk of the other ingredients mainly sugar and vanilla so you pour all of your milk put it in the pan and then you're gonna be adding your sugar all of it and the vanilla pod and let me show you how we do that in a pod quick reminder on the vanilla pod you take you've any pot I've sliced it into and inside you can see here these are the seeds that sits inside when you pod so we don't know if you're just gonna extract all of that so you see take all of these and we're gonna put this in our pan that's how we want to have the bean and the seed separately all together in the pan so like we've seen vanilla pod and the seeds inside and use the same of this other one when you're done put your heat on medium and you're gonna slowly very slowly bring your milk almost to the boil and while this is going we're gonna blanch our rice to Blanche Roy very simple you first Clinic clean it under cold water and then I'm gonna put it in the boiling water once the rice has been rinsed you put everything in the boiling water I'm going to leave it to boil for 2 minutes after 2 minutes of boiling the rice is ready and we're gonna drain it and add it to her warm milk our milk is now warm enough I'm perfect I mean we can add all of the rice in now you mix well and as you can see I've changed burners now I'm on a very small burner and that's gonna have to cook for 30 to 45 minutes on a absolute simmer so we have to leave this to hook so another rice is gently cooking let's talk about the technique from here army and how does he manage to make a custard with that recipe were basically is deconstructing the custard only to reassemble it at the end so what you have here it's almost all of the element of a custard which is the vanilla the sugar and the milk together and these are the three ingredients but there's one ingredient missing but the magic in all that is that it doesn't matter when you add the fourth ingredient as long as it's in and as you would see later on that preparation will become a custard but both see that after all right so after 45 minutes your rice is cooked and it is all creamy the first thing you're going to do is turn the heat off the second thing we're gonna do immediately before we continue is to get rid of all of the vanilla pods now at this point we are basically where the cook will usually stop the rice pudding and you got something that's cooked it's nice and creamy just plenty of vanilla the flavor is beautiful and it kind of looks a bit white and for me it's got that kind of poor kind of look and for Pierre may also it's exactly the thing it looks like an unfinished formula so to take it further what pyramid does he start by adding the following extra ingredients 30 grams of butter cold butter so that the boiling rice is going to be coming down in temperature just enough so that we can add how egg yolk without cooking them and it's also going to add some nice creaminess to your rice you first melt all of the butter in the rice finally to recreate the custard you can add - or up to three egg yolks so that's such simple little things it actually looks like your face you know so yeah you break your eggs your egg yolk and you're gonna keep on moving that mix you don't want the egg to cook too much so you're gonna make - a whole lot and it's gonna get that kind of yellow change and the more we're gonna mix and the more it's gonna be congested nice kind of light yellow color and look at this look at the texture of this rice look at how it looks it is really a vanilla custard it's just just amazed me as soon as how rice pudding or custard the rice pudding is ready and what pastry chef will usually do and baking is to cool down the preparation very quickly and so you take a tray and you're gonna pour the delicious creamy cursory look at that thing Wow now let's have a closer look at that column and look at this now this is the difference between professional baking look at this color oh this this is like a pure it's like vanilla ice cream with rice wow you're really good so the last step consists at putting this in the fridge or in the freezer a little bit to cool it down rapidly before we serve it the rice pudding is served or shall I say the custard rice pudding is served and honestly looking at that look at that color and that texture this is pure hmm that's a vanilla custard at its best and what I want to say is like respect guys all the pastry chefs I'm absolutely stunned didn't know what they were doing as much as Executive Chefs know their stuff the pastry world there's something you need to explore in there absolutely fascinating but that will conclude the video for the day guys I hope you enjoyed that recipe if you have the chance do try it it will change your views forever on rice pudding if you have any comments please drop me the comments in the comment section you can send me personal messages if you want to join me on patreon and this is the page to support the channel that would be absolutely fantastic and as for me I'll see you all next week for another French recipe until then take care [Music] [Music]

Channel: French Cooking Academy

Views: 369,396

Keywords: french cuisine, french food, french recipes, French Cooking Academy, rice pudding, rice pudding recipe, pastry chef recipe, rice pudding tasty, rice pudding with cooked rice, french ric e pudding, pastry chef rice pudding, custard rice pudding, custard rice, french pastry chef

Id: q-s2ZljZ6aQ

Length: 10min 1sec (601 seconds)

Published: Fri Jun 22 2018