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Vanilla Pastry Cream Recipe

User Rating 4.5 Star Rating (10 Reviews)

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Cream puff
[puamelia]/Flickr

Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons, éclairs, tarts, and Génoise cake. The use of crème patisserie is limited only by your imagination; grace a simple or an elaborate French dessert recipe with it. The results will be equally delicious.

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Prep Time: 5 minutes

Cook Time: 10 minutes

Chill: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Fills 1 standard pastry recipe

Ingredients:

  • 1 ¼ cups whole milk
  • 3 egg yolks
  • ¼ cup granulated sugar
  • 1/8 cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 1 teaspoon pure vanilla extract

Preparation:

How to make vanilla pastry cream:

In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.

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