Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
Learn how to make a delicious Vanilla Pastry Cream Filling (Crème Pâtissière) that’s perfect for filling éclairs, cream puffs, fruit tarts, or layered cakes. This creamy and flavorful custard is a versatile addition to your baking repertoire.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus chilling)
- Yield: About 2½ cups 1x
- Category: Filling
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Units
Scale
For the Vanilla Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 1 tbsp pure vanilla extract
- pinch of salt
Instructions
- Heat the Milk: In a medium saucepan, heat the milk until steaming.
- Prepare Egg Mixture: Whisk together egg yolks, sugar, cornstarch, and salt until smooth.
- Temper Eggs: Slowly pour hot milk into the yolk mixture while whisking.
- Cook Mixture: Cook over medium heat until thickened and boiling.
- Finish Cream: Stir in butter and vanilla, strain, and chill before using.
Notes
- For a richer version, use half-and-half instead of milk.
- This cream is versatile and can be used in various desserts.
Nutrition
- Serving Size: ¼ cup
- Calories: 140
- Sugar: 11g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg
