Silky Vanilla Pastry Cream

Silky Vanilla Pastry Cream, a classic French dessert staple perfect for elevating your pastries. This vegetarian-friendly recipe features a rich blend of dairy and eggs, making it a creamy filling for eclairs, cream puffs, and fruit tarts. With its smooth, sweet, and aromatic flavor profile, this versatile cream can also enhance cakes and desserts.

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Recipe Collection: Dessert

Serving Size: 4

Cooking Time: 15 minutes

Overview

Crème pâtissière, also known as vanilla pastry cream, is a rich and creamy custard perfect for filling eclairs, cream puffs, and fruit tarts. This classic French dessert component is smooth, flavorful, and easy to make.

Diet Type

Vegetarian

Allergies

Dairy, Eggs

Cuisine

French

Ingredients

• 2 Cups milk
• 2 Tablespoons (tbsp) cornstarch
• 0.33 Cup white sugar
• 1 Large egg
• 2 Large egg yolks
• 0.25 Cup unsalted butter, cubed
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Whisk 1/3 of the cold milk and cornstarch together in a medium bowl until smooth.
2. Pour the remaining milk and sugar into a small saucepan. Heat over medium heat, stirring occasionally, until the milk begins to simmer; remove from heat and set aside.
3. Stir the egg and egg yolks into the cornstarch mixture; gradually whisk in the hot milk. Pour the mixture back into the small saucepan; cook over medium-low heat, whisking constantly, until thickened and the mixture coats the back of a spoon, about 3 to 5 minutes.
4. Remove the custard from heat; whisk in butter and vanilla until smooth.
5. Transfer into a bowl and cover directly with plastic wrap to prevent a skin from forming; allow to cool before using.

Recipe Tip: Store cooled crème pâtissière in the refrigerator for up to 2 days.