Vanilla Pastry Cream (crème pâtissière à la vanille)

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Vanilla Pastry Cream is a creamy decadent pudding that is used to fill all kinds of desserts and pastries such as cream puffs, eclairs, cakes, tarts, pies, donuts and more. It's absolutely delicious and extremely simple to make. My favorite way to use Vanilla Pastry Cream is in a Strawberry Tart or Cake. I just love the classic combination of this yummy vanilla cream and strawberries! P.S. This is not diet food, so be sure to use whole milk and real heavy cream!

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I just realised that I haven’t posted a dessert recipe in quite a while. I decided to go with a simple yet classic dessert recipe this time, Vanilla Pastry Cream.

One of my favorite ways to use it is in a Fresh Strawberry Tart. So Yummy! It tastes so decadent but is actually very easy to make and not a lot of crazy ingredients either.

Just spread the chilled Pastry Cream into your favorite baked tart shell, pie crust or graham cracker crust and then top with fresh sliced strawberries. For added decadence, drizzle a bit of melted white or dark chocolate over the top! Yum!

Vanilla Pastry Cream is a creamy decadent pudding that is used to fill all kinds of desserts and pastries such as cream puffs, eclairs, cakes, tarts, pies, donuts and more. It’s absolutely delicious and extremely simple to make. My favorite way to use Vanilla Pastry Cream is in a Strawberry Tart or Cake. I just love the classic combination of this yummy vanilla cream and strawberries! P.S. This is not diet food, so be sure to use whole milk and real heavy cream!

Vanilla Pastry Cream Directions:

In a saucepan combine milk, cream and sugar, and heat to almost boiling then remove from heat.
In a bowl, whisk eggs and egg yolks. Add cornstarch and salt and whisk until smooth and thoroughly combined.
Slowly pour half of the milk mixture into egg mixture while whisking vigorously.
Whisk the egg/milk mixture into the pan with remaining milk mixture. Cook over medium heat to boiling, whisking constantly about 2 minutes..
Cook for about 2 minutes more whisking constantly. Creating a thick pudding.
Remove from heat and whisk in vanilla and butter until thoroughly combined.
Pour mixture into a shallow pan or bowl and cover with plastic wrap, press plastic wrap onto the surface to completely cover the pastry cream. Chill completely about 4 hours or overnight.

Once completely chilled, whisk well until creamy and smooth before serving.

Pastry cream can be served on it’s own as a very decadent pudding. Use as a cake filling for boston cream pie and other pastries like cream puffs.

I used it to make these yummy little chocolate strawberry tarts.

Enjoy!

More yummy dessert recipes:

• Strawberry Rose Tea Cakes
• Italian Almond Cake
• My Favorite Cheesecake

Vanilla Pastry Cream

Vanilla Pastry Cream is a creamy decadent pudding that is used to fill all kinds of desserts and pastries such as cream puffs, eclairs, cakes, tarts, pies, donuts and more. It’s absolutely delicious and extremely simple to make. My favorite way to use Vanilla Pastry Cream is in a Strawberry Tart or Cake. I just love the classic combination of this yummy vanilla cream and strawberries! P.S. This is not diet food, so be sure to use whole milk and real heavy cream!

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Course: Dessert

Cuisine: American, French

Keyword: pastry cream

Servings: 6

Calories: 225kcal

Author: angela@mealstreetkitchen

Ingredients

Ingredients:

• 1 ½ cups whole milk
• ½ cup heavy cream
• ½ cup sugar
• 2 egg yolks
• 2 whole eggs
• 2 tbsp cornstarch
• 1 pinch salt
• ½ tbsp real vanilla extract
• 2 tbsp butter

Instructions

In a saucepan combine milk, cream and sugar, and heat to almost boiling then remove from heat.

In a bowl, whisk eggs and egg yolks. Add cornstarch and salt and whisk until smooth and thoroughly combined.

Slowly pour half of the milk mixture into egg mixture while whisking vigorously.

Whisk the egg/milk mixture into the pan with remaining milk mixture. Cook over medium heat to boiling, whisking constantly about 2 minutes..

Cook for about 2 minutes more whisking constantly. Creating a thick pudding.

Remove from heat and whisk in vanilla and butter until thoroughly combined.

Pour mixture into a shallow pan or bowl and cover with plastic wrap, press plastic wrap onto the surface to completely cover the pastry cream. Chill completely about 4 hours or overnight.

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 64mg | Potassium: 146mg | Fiber: 0.02g | Sugar: 21g | Vitamin A: 564IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 0.5mg

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