Parisian Crustless French Custard Pie


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  1. Salut Stephane!

    I had a problem with mine; I followed quantities but bumping them all ingredient quantities up 25% due to having 9" pastry ring (9^2/8^2 ~= 26% more). It all looked perfect until the last "cooking the cream" step; my cream was way more liquid than yours, and even after 10 minutes of working on it it still didn't have the desired level of gooeyness. I poured it in desperation and let it cool at room temp in the pastry ring (a few hours). When I cooked it the top was "alive" and moving up and down a lot, and even when I took it out of the oven, it wasn't "jiggly" but rather more liquid than that, moving it sideways it looked like there was still a lot of liquid (video: ). Anyhow, I put it in the fridge and it looks more set now, we'll have it later, but I consider it a failure, it doesn't look nearly as good as yours nor Bruno's (Albouze).

    What do you think went wrong? The only thing I can think of is "not enough starch," or too much milk, but I calculated precisely (though looking back at your mise-en-place it looks like I might have gone low on the corn starch). Any idea or advice? I'll try this again next week.

  2. Just did the Parisin Flan with crust. It all worked fantastic out but….I think it would have been better to pre-cook the crust for 15 min. and then pour in the creme?

  3. You are doing wonderful job passing on the knowledge of such a great treasure, French cuisine. The loss of Paul just emphasizes how important your channel is. Thank you for all you share.

  4. Have just discovered your channel and have subscribed. Not many know that Chef Paul's creations can be enjoyed at the Les Chef's de France restaurant at Walt Disney World's EPCOT Center. This gastronomical palace was developed by Chef Paul, Chef Roger Verge and Chef Gaston Lenotre. It has been managed since 1996 by Chef Paul's son Jerome.

  5. This Parisian dish is a fitting tribute to Chef Bocuse. But my favorite French Chef – in fact my favorite Chef of all time – is Jacques Pepin. I have learned so much proper technique from watching him on PBS (KQED to be exact) and other videos on YouTube. He literally wrote the book on technique… I love when he cooks with his daughter and/or granddaughter.

  6. Can't wait to try this. Is there a reason you let the custard cool before putting it in the cooking vessel? Why not put it in the cooking vessel and then chill it before cooking it?

  7. I had the most amazing meal of my life at Bocuse's restaurant in Lyon years ago when I was studying at the Universite de Lyon. I got to meet Paul Bocuse; he was very charming. I was so sad to hear of his passing.

  8. I've always been a good cook, but terrible baker (especially when it comes to pastries). However, your videos are really motivating me to try and teach myself how to make an edible cake!

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