Description
Delicious and creamy French pastry cream, easy to make and perfect for filling tarts, choux, cream puffs, or cakes. This classic vanilla custard gives any homemade dessert a real French pâtisserie touch. (about 10–12 servings)
Ingredients
500 ml (2 cups) milk – semi-skimmed or whole
1 vanilla bean
3 egg yolks – room temperature
100 g (1/2 cup) granulated sugar
40 g (1/3 cup) cornstarch or flour
Instructions
Place the milk and the split vanilla bean in a saucepan and bring to a boil over medium heat.
Whisk the yolks with the sugar and cornstarch for 1 minute until smooth.
Remove the vanilla bean, then pour the hot milk gradually over the egg mixture while whisking.
Pour everything back into the saucepan and cook over medium heat, whisking constantly, until it boils and thickens for 1–2 minutes.
Transfer the pastry cream to a clean dish, cover with plastic wrap touching the surface, and refrigerate until fully cooled.
Whip the cold pastry cream briefly before using.
Notes
Storage
Refrigerate in an airtight container for 2–3 days. Freeze up to 2–3 months, then thaw and whisk before using.
Tips
Use whole milk for a firmer texture.
Whisk constantly to avoid lumps.
Strain the hot cream if needed.
Chill with plastic wrap touching the surface.
Whip briefly before filling tarts or choux.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, filling
- Cuisine: French
Nutrition
- Calories: 86
- Sugar: 10
- Sodium: 20
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 14
- Protein: 2
- Cholesterol: 53