Description
Learn how to make a delicious Vanilla Pastry Cream Filling, also known as Crème Pâtissière, perfect for filling éclairs, cream puffs, fruit tarts, or layering in cakes.
Ingredients
Scale
Milk Mixture:
- 2 cups whole milk
- 1/2 cup granulated sugar (divided)
- 1/4 teaspoon salt
- 1 vanilla bean (split and scraped) or 1 tablespoon pure vanilla extract
Egg Yolk Mixture:
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter (cut into small pieces)
Instructions
- Prepare Milk Mixture: Heat milk, half of sugar, salt, and vanilla in a saucepan until simmering.
- Combine Egg Yolk Mixture: Whisk egg yolks, remaining sugar, and cornstarch until smooth.
- Temper Eggs: Slowly add hot milk to egg mixture, then cook until thickened.
- Finish Pastry Cream: Remove from heat, whisk in butter and strain mixture for smoothness.
- Chill and Use: Cover and chill for 2 hours before using.
Notes
- This pastry cream is perfect for filling various pastries and can be made ahead.
- For a lighter texture, fold in whipped cream before using.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
