Pastry Cream
A rich and silky vanilla pastry cream, perfect for filling éclairs, cream puffs, fruit tarts, and sturdy pastries. Ideal when a thicker cream is needed to hold its shape in pastries and baked desserts.
Servings: 2 ½ cups
Ingredients:
- 2 cups milk
- ½ cup sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 1 tbsp vanilla extract
- 2 tbsp butter
Method:
Start Cooking- In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- Warm the milk in a saucepan over medium heat until hot but not boiling.
- Slowly pour a small amount of the warm milk into the egg mixture while whisking continuously.
- Pour the mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until the cream thickens and begins to bubble.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Transfer the cream to a bowl and cover the surface.
- Let cool completely before using. Bon appétit.
Notes:
From the kitchen
- Whisk constantly while cooking to prevent lumps.
- Cook until the cream thickens and gently bubbles so the starch fully activates.
- Cover the surface while cooling to prevent a skin from forming.
- If you don’t have cornstarch, use 4–5 tbsp flour instead of the 3 tbsp cornstarch.
- 2½ tbsp cornstarch → softer cream, good for layer cakes and dessert cups.
- 3 tbsp cornstarch → medium thickness, good for cake fillings and general use.
- 3½ tbsp cornstarch → thicker cream, good for éclairs, cream puffs, or tarts.
- Chocolate: Stir in 2–3 oz melted dark chocolate while the cream is still warm.
- Citrus: Add 1–2 tsp lemon or orange zest for a bright flavor.
- Coffee: Dissolve 1 tsp instant espresso powder into the milk before cooking.
- Lighter Cream: Fold in ½–1 cup whipped cream after the pastry cream cools slightly for a softer, mousse-like texture. This creates a softer cream often called diplomat cream, commonly used for fruit tarts and layered cakes.
- Almond: Replace the vanilla with ½ tsp almond extract for a nutty pastry filling.
- Pastry cream is a classic filling for éclairs, cream puffs, fruit tarts, and layered cakes.
- It also pairs beautifully with fresh berries or can be served in small dessert cups topped with fruit.
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Nutrition:
Calories: 620 kcal | Carbohydrates: 74 g | Protein: 14 g | Fat: 29 g | Saturated Fat: 15 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.5 g | Cholesterol: 448 mg | Sodium: 202 mg | Potassium: 420 mg | Fiber: 0.1 g | Sugar: 63 g | Vitamin A: 1264 IU | Calcium: 351 mg | Iron: 1 mg
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Vanilla
WHY WE LOVE IT
Vanilla adds warmth, sweetness, and depth, giving creams, custards, and desserts their comforting flavor.
A LITTLE STORY
Vanilla was first cultivated in Mexico and later brought to Europe by Spanish explorers in the 1500s, where it quickly became a prized ingredient in baking and desserts.
DID YOU KNOW?
Vanilla comes from an orchid and is the only orchid that produces an edible fruit. The flowers must be hand-pollinated, which is why vanilla is one of the world’s most expensive spices today.
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