Description
Vanilla Pastry Cream (Crème Pâtissière) is a luscious and versatile French dessert filling perfect for tarts, éclairs, cream puffs, and cakes. This smooth and creamy recipe, infused with delightful vanilla flavor, is an essential addition to any baker’s repertoire.
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
Instructions
- Prepare the Vanilla Milk:
- Split the vanilla bean and scrape out the seeds (or prepare vanilla extract for later).
- Heat milk with vanilla seeds and pod until it just simmers, then steep for 10 minutes off heat.
- Whisk Eggs and Sugar:
- In a bowl, whisk egg yolks and sugar until pale and creamy.
- Incorporate Cornstarch:
- Sift cornstarch into the egg mixture and whisk until smooth.
- Temper the Eggs:
- Slowly add 1/2 cup of warm milk to the egg mixture, whisking constantly.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the Pastry Cream:
- Whisk over medium heat until thickened and bubbling, about 2–3 minutes. Cook an additional minute.
- Finish with Butter and Vanilla Extract (if using):
- Remove from heat, stir in butter until smooth, and add vanilla extract if applicable.
- Strain and Cool:
- Strain through a fine mesh sieve. Cover with plastic wrap pressed to the surface and let cool.
- Refrigerate for at least 2 hours before using.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Variations:
Add melted chocolate for a chocolate version.
Use citrus zest for a tangy twist.
Mix in espresso powder for a coffee flavor.
- Prep Time: 15 minutes
- Chill Time: At least 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: About 2 cups (enough for one tart or a batch of éclairs)
