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Bánh su kem
A 9:16 storyboard, 86 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Soft acoustic guitar, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Bánh su kem, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Bánh su kem. Choux puffs filled with a thick pastry cream. Here is the whole thing, one move at a time.
On screen. Bánh su kem
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh su kem, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh su kem. Choux puffs filled with a thick pastry cream.
On screen. Bánh su kem
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out whole milk, sweetened condensed milk, unsalted butter, all-purpose flour, egg. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Scale, Saucepan, Wooden spoon, Piping bag or spoon, Sheet pan, Oven.
On screen. Scale · Saucepan · Wooden spoon
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Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh su kem: thick condensed-milk pastry cream. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cook cream 4 min in real time.
Voiceover. Make the cream first so it can chill. Whisk 180 g whole milk, 40 g sweetened condensed milk, 40 g sugar, 24 g cornstarch, and 50 g egg in a saucepan. Cook over medium heat, stirring, until it boils and thickens, about 4 minutes at a gentle boil around 100°C / 212°F. Stir in 4 g vanilla. Press parchment on the surface. Chill.
On screen. Make the cream first so it can… · Cook cream 4 min
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Step 2
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Scene 6 · step · 7s
Step 2
Shot. Bánh su kem: a ball of cooked dough. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Cook the dough in real time.
Voiceover. Heat the oven to 200°C / 392°F. Boil the remaining 120 g whole milk and 50 g butter with 1 g salt. Take the pan off the heat. Dump in 75 g flour and stir until a ball forms. Return it to low heat for 1 minute, until a film shows on the pot.
On screen. Heat the oven to 200°C / 392°F.… · Cook the dough
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Step 3
step · vietnam
Scene 7 · step · 7s
Step 3
Shot. Bánh su kem: choux mounds on a sheet. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Add the eggs in real time.
Voiceover. Cool the dough 5 minutes. Beat in 100 g egg, a little at a time, until the dough falls from the spoon in a thick V. Spoon or pipe 10 mounds on a lined sheet.
On screen. Cool the dough 5 minutes. Beat in… · Add the eggs
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Step 4
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Scene 8 · step · 7s
Step 4
Shot. Bánh su kem: puffed choux in the oven. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Bake 27 min in real time.
Voiceover. Bake at 200°C / 392°F for 15 minutes. Turn the oven to 170°C / 338°F and bake 12 minutes more, until the puffs are deep gold and feel light. Do not open the door in the first 15 minutes or they collapse.
On screen. Bake at 200°C / 392°F for 15… · Bake 27 min
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Step 5
step · vietnam
Scene 9 · step · 7s
Step 5
Shot. Bánh su kem: a cream puff split and filled. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Fill when cold in real time.
Voiceover. Cool completely. Split each puff and fill with the cold cream. If you fill them warm, the cream melts. Eat the same day.
On screen. Cool completely. Split each puff… · Fill when cold
Scene 10 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. The puffs are deep gold, hollow, and dry inside. The cream is thick and cold.
On screen. Doneness
Scene 11 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. The puffs collapsed. The door opened early, or the dough was too wet. Bake the full first 15 minutes at 200°C / 392°F.
On screen. Common fixes
Scene 12 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Unfilled puffs keep in an airtight tin for 1 day. Filled puffs should be eaten within a few hours and kept cold.
On screen. Storage
Scene 13 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 141 calories, with 4 grams of protein. Pai marks it Moderate.
On screen. 141 kcal · 4 g protein · Moderate
Scene 14 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 10 puffs. Eat while it is at its best.
On screen. Bánh su kem
Scene 15 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Bánh su kem from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.