Description
Learn how to make a rich and creamy Vanilla Pastry Cream Filling (Crème Pâtissière) that is perfect for filling pastries, cakes, and tarts. This classic French custard filling is easy to prepare and versatile in various desserts.
Ingredients
Scale
For the Vanilla Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not boil.
- Prepare the Egg Mixture: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth and pale.
- Temper the Eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Cook the Mixture: Gradually add the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
- Finish the Cream: Once thick, cook for 1–2 more minutes to remove the starchy taste. Remove from heat and whisk in the butter and vanilla extract until fully incorporated.
- Chill and Serve: Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours before using.
Notes
- For a richer flavor, you can substitute half of the milk with heavy cream.
- To make the cream extra smooth, strain it through a fine mesh sieve before chilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 13g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 100mg
