Vanilla Pastry Cream Filling (Crème Pâtissière)

Name: Vanilla Pastry Cream Filling (Crème Pâtissière)
Prep time: PT-482426H45M23S
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 2 cups (500 ml) whole milk; 1 vanilla bean (or 2 tsp pure vanilla extract); 4 large egg yolks; 1/2 cup (100 g) granulated sugar; 1/4 cup (30 g) cornstarch; 2 tbsp (30 g) unsalted butter, softened

Isabella

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Vanilla Pastry Cream Filling (Crème Pâtissière) is a rich and velvety French pastry cream that serves as a versatile filling for tarts, éclairs, cream puffs, and layer cakes. Its smooth texture and delightful vanilla flavor make it an essential recipe for any baking enthusiast.

Why You’ll Love This Recipe

I love how this recipe brings a touch of classic French patisserie to my kitchen. It’s easy to make with simple ingredients and delivers a luscious, professional-quality filling. Whether I’m creating elegant desserts or adding sophistication to everyday treats, this pastry cream never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups (500 ml) whole milk

1 vanilla bean (or 2 tsp pure vanilla extract)

4 large egg yolks

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) cornstarch

2 tbsp (30 g) unsalted butter, softened

Directions

Prepare the Vanilla Milk:
If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and pod to a saucepan with the milk. Heat over medium heat until it just begins to simmer, then remove from heat. Let it steep for 10 minutes to infuse the milk. If using vanilla extract, add it later.

Whisk the Eggs and Sugar:
In a medium bowl, whisk together the egg yolks and sugar until pale and creamy.

Add the Cornstarch:
Sift in the cornstarch and whisk until the mixture is smooth.

Temper the Eggs:
Gradually whisk in about 1/2 cup of the warm milk into the egg mixture to temper it. Then pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook the Pastry Cream:
Cook over medium heat, whisking constantly, until it thickens and begins to bubble, about 2-3 minutes. Then Cook for one more minute to remove the starchy taste.

Add Butter and Vanilla (if using extract):
Remove from heat and stir in the butter until smooth. If using vanilla extract, add it now.

Strain and Cool:
Strain the cream through a fine mesh sieve into a clean bowl to ensure smoothness. Cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours.

Servings and Timing

Servings: This recipe yields about 2 cups of pastry cream, enough to fill one standard tart or a batch of éclairs.

Prep Time: 15 minutes

Cook Time: 15 minutes

Chill Time: At least 2 hours

Variations

Chocolate Pastry Cream: Add 3-4 ounces of chopped dark chocolate to the hot pastry cream and stir until melted.

Citrus Twist: Replace the vanilla bean with orange or lemon zest for a bright and tangy flavor.

Coffee Flavor: Dissolve 1 tsp of instant espresso powder in the milk for a coffee-infused cream.

Storage/Reheating

I store the pastry cream in an airtight container in the refrigerator for up to 3 days. It’s not suitable for freezing, as the texture can change. If it thickens too much in the fridge, I gently whisk it to restore its creamy consistency before using.

Related Recipes:

Crème Brûlée Cookies

FAQs

How do I prevent lumps in my pastry cream?

I whisk constantly while cooking and strain the finished cream to ensure a smooth texture.

Can I make this pastry cream ahead of time?

Yes, I often prepare it a day in advance and keep it refrigerated until I’m ready to use it.

Why is my pastry cream runny?

The cream might not have cooked long enough. I make sure it thickens and bubbles for at least a minute after it starts to thicken.

Can I use low-fat milk instead of whole milk?

Whole milk is best for a creamy texture, but I can use low-fat milk if necessary, though it may be slightly less rich.

What desserts can I use this pastry cream for?

I use it to fill éclairs, cream puffs, tarts, cakes, and even as a dip for fresh fruit.

Conclusion

Vanilla Pastry Cream (Crème Pâtissière) is a cornerstone of many classic desserts. Its smooth, luxurious texture and versatile flavor make it an indispensable recipe in my baking repertoire. Whether I’m making elegant éclairs or a simple tart, this pastry cream elevates every dessert to something extraordinary.

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