Vanilla Pastry Cream (Crème Pâtissière)

This vanilla pastry cream is rich, creamy, easy to make and so much better than anything store-bought. Once you try it, you’ll want to add it to all your desserts!

Vanilla pastry cream, also known as crème pâtissière, has been a staple in French patisserie for centuries, dating back to at least the 17th century when French chefs began perfecting the art of creamy, custard-like fillings. Today it is a key component in desserts all over the world.

My favorite flavor has always been vanilla and if I could I would add vanilla pastry cream to every dessert I make! I love experimenting with different desserts and every time I use vanilla pastry cream, it feels like I’m bringing something extra special to the table.

I think my love for vanilla comes from my dad. He adores vanilla cream and has always been the biggest fan of anything flavored with it. Growing up, I remember how he’d always go for desserts that had a rich vanilla filling. Now, whenever I make a dessert with it, I think of him.

I’ve experimented with so many different pastry cream recipes over the years, trying to find that perfect balance of sweetness and richness. Some were too thick, others too runny, but after all those tries I finally perfected this version.

How to store Vanilla Pastry Cream?

Personally, I love making pastry cream fresh, and never really have any leftovers to store. So whenever you need it, I recommend making it a day prior to using. However, if you still have some leftover cream, you can store in an airtight container in the fridge for about 2 days.

What can I use Pastry Cream in?

You can use pastry cream in many different desserts:

• Filling for donuts

• No-bake vanilla tarts/pies

• Topping for cookies

• Filling for muffins/cupcakes

Ingredients you will need for this recipe

• Egg yolks: The egg yolks give the pastry cream its rich, custardy texture.

• Granulated sugar: Sweetens the cream.

• Cornstarch: Cornstarch is the thickening agent in this recipe.

• Milk: Use whole milk in this recipe for a richer and creamier texture.

• Heavy cream: For this recipe I used heavy cream with 32% fat. The heavy cream provides extra richness to the pastry cream.

• Butter: Make sure to use unsalted butter.

• Vanilla pod: Please make sure to use a good quality vanilla. A vanilla pod is the most suitable for this recipe, since it’s much stronger than vanilla extract for example.

Step by step directions with pictures

1. In a medium sized saucepan whisk together the sugar with the egg yolks until lighter in color and fluffy.

2. Next, add the cornstarch and mix until smooth. This should take about 2 minutes.

3. Once you have a smooth mixture, time to add the vanilla beans.

4. Scrape out the vanilla bean pod and add the vanilla beans to the egg mixture, mixing it until it’s evenly distributed.

5. Gradually pour in the milk along with the heavy cream. Make sure to add a little at a time, mixing it after every addition. This will ensure the cream is smooth and lump-free.

6. Once you added all the milk and heavy cream, throw in the scraped out vanilla pod as well.

7. Place the saucepan on the stove and cook over medium heat, whisking continuously until it thickens. (yes, this will be a bit tiring for your arm) I cannot say it enough but make sure to keep whisking, unless you want a burnt cream.

8. Once thickened, take it off the heat and immediately mix in the butter until smooth.

9. Once ready, cover the top with a plastic wrap. Make sure it touches the surface of the cream in order a skin to form.

10. Let is chill for an hour at room temperature, then place it in the fridge for a minimum of 3 hours.

11. After done chilling and before you’re ready to use it, make sure to re-mix the cream with the help of a hand mixer, in order for the texture to be extra smooth and velvety.

12.  Enjoy :)

Servings: 7

Author: Angie

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Vanilla Pastry Cream (Crème Pâtissière)

This vanilla pastry cream is rich, creamy, easy to make and so much better than anything store-bought. Once you try it, you’ll want to add it to all your desserts!

Ingredients

• 6 egg yolks
• 125g granulated sugar
• 40g conrnstarch
• 250g milk
• 300g heavy cream (32% fat)
• 80g unsalted butter, cut into cubes
• 1 vanilla pod

Instructions

1. In a medium sized saucepan whisk together the sugar with the egg yolks until lighter in color and fluffy.
2. Next, add the cornstarch and mix until smooth. This should take about 2 minutes.
3. Once you have a smooth mixture, time to add the vanilla beans.
4. Scrape out the vanilla bean pod and add the vanilla beans to the egg mixture, mixing it until it’s evenly distributed.
5. Gradually pour in the milk along with the heavy cream. Make sure to add a little at a time, mixing it after every addition. This will ensure the cream is smooth and lump-free.
6. Once you added all the milk and heavy cream, throw in the scraped out vanilla pod as well.
7. Place the saucepan on the stove and cook over medium heat, whisking continuously until it thickens. (yes, this will be a bit tiring for your arm) I cannot say it enough but make sure to keep whisking, unless you want a burnt cream.
8. Once thickened, take it off the heat and immediately mix in the butter until smooth.
9. Once ready, cover the top with a plastic wrap. Make sure it touches the surface of the cream in order a skin to form.
10. Let is chill for an hour at room temperature, then place it in the fridge for a minimum of 3 hours.
11. After done chilling and before you’re ready to use it, make sure to re-mix the cream with the help of a hand mixer, in order for the texture to be extra smooth and velvety.
12. Enjoy :)

Notes

This recipe makes around 700g of cream, which is around 7 servings, depending on what you use it for.

Nutrition Facts

Calories

369

Fat

30 g

Sat. Fat

18 g

Carbs

21 g

Fiber

0 g

Net carbs

21 g

Sugar

21 g

Protein

5 g

Sodium

34 mg

Cholesterol

244 mg

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