Vanilla Pastry Cream

Pastry cream ( French Crème pâtissière) is this creamy filling that is used for Eclairs, fruit tarts, Napoleons and other pastries. It is rich, creamy and easy to make.

Vanilla Pastry Cream

Course Dessert
Cuisine French
Keyword pastry cream, creme patissiere
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author LDS’s Mom

Ingredients

  • 16 oz or 2 cups whole milk
  • 3 tbsp cornstarch
  • 6 tbsp granulated sugar
  • 1tsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1/8 tsp salt
  • 4 egg yolks

Instructions

  1. Pour milk and vanilla bean paste in a saucepan over medium heat . Once the milk just starts to simmer, remove from heat.

  2. In meanwhile, whisk the egg yolks, salt and sugar until combined.

  3. Add in vanilla extract and cornstarch. Mix well.

  4. Pour the milk gradually over the egg yolk mixture while mixing constantly.

  5. Pour mixture back into the saucepan over medium low heat.

  6. Whisk constantly until the cream thickens and starts to boil.

  7. Remove from heat and pour in a bowl.

  8. Cover the pastry cream with plastic wrap pressed right up against its surface to prevent a skin from forming.

  9. Refrigerate before use.

Recipe Notes

  • You can add room temperature butter (about 2 tbsp) to the pastry cream  once you remove it from heat, then mix well.
  • The pastry cream can be ready in less than 20 minutes but it needs to be chilled before use.


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