Creme Patissiere Vanilla Pastry Cream Recipe

Hey there, fellow foodies! Today, we’re diving into the luscious world of homemade pastry cream, where every swirl and whisk transforms simple ingredients into a velvety delight. Let me walk you through this creamy adventure that’ll have you feeling like a pastry pro in no time!

I adore preparing Crème Pâtissière, a decadent vanilla pastry cream that’s the ideal counterbalance to the profusion of sweet treats and desserts I bake. This is a good thing.

The long-standing joke in my family is that my husband Keith has an insatiable appetite for the afterbites that accompany so many of my cooking and baking endeavors. Keith jokes that he has gained about 10 pounds since we’ve been married (on top of the 5 pounds I was already 14)did for the 7 years leading up to my first batch of Crème Pâtissière.

Creme Patissiere Vanilla Pastry Cream Recipe Ingredients

• Whole Milk: Adds creaminess and richness, provides protein and calcium.
• Vanilla Bean/Extract: Adds a fragrant, sweet aroma and flavor.
• Egg Yolks: Thicken the cream, providing richness and a smooth texture.
• Granulated Sugar: Sweetens the mixture, balancing the creamy base.
• Cornstarch: Thickening agent, helps achieve the perfect consistency.
• Unsalted Butter: Adds a silky, smooth texture and rich flavor.

Creme Patissiere Vanilla Pastry Cream Recipe Ingredient Quantities

• 500 ml whole milk
• 1 vanilla bean or 2 teaspoons vanilla extract
• 6 large egg yolks
• 120 g granulated sugar
• 40 g cornstarch
• 30 g unsalted butter

How to Make this Creme Patissiere Vanilla Pastry Cream Recipe

1. Combine 500 ml of whole milk and a vanilla bean, split lengthwise, in a medium saucepan. Add the scraped seeds and the pod to the milk. Heat over medium heat until the milk is just at a simmer. Do not allow the milk to boil.

2. In another bowl, whisk together the 6 large egg yolks and 120 g of sugar until the mixture is pale and slightly thickened.

3. Sift 40 g of cornstarch into the yolks and whisk until smooth.

4. When the milk is heated, if a vanilla bean pod was used, remove it. While whisking continually, pour in about a third of the hot milk, and thus temper the eggs—doing this pour a bit more if necessary and taking more time if needed. Remember: Don’t stop whisking!

5. Put the egg mixture back into the saucepan with the milk that is left, and keep whisking it so that it is mixed very well.

6. Keep on medium heat and continuously whisk until the mixture thickens and comes to a nice boil. Let it boil well for about 1-2 minutes to cook out the taste of the cornstarch, still whisking to prevent scorching.

7. Take the saucepan off the heat and add in the 30 grams of unsalted butter, whisking until it’s all melted and smooth.

8. Stir in the vanilla extract now, if that’s what you’re using.

9. Place the pastry cream in a shallow dish. Of course, you will have to pour the cream in first. Then, take a piece of plastic wrap and lightly press it to the surface of the cream so that the wrap will stick to the cream and not allow any part of the cream to be exposed to the air. Cover the dish with the plastic wrap.

10. Let the cream cool to room temperature; then, before using, chill it thoroughly in the refrigerator. Stir it, if necessary, to restore the smooth texture that you expect from your whipped cream. Why not just use the cream straight from the carton, you ask? Because it would not hold a peak if you demanded it to.

Creme Patissiere Vanilla Pastry Cream Recipe Equipment Needed

1. Medium saucepan
2. Sharp knife
3. Whisk
4. Medium bowl
5. Sifter or fine-mesh strainer
6. Shallow dish
7. Plastic wrap

FAQ

• Can I use vanilla extract instead of a vanilla bean?If a vanilla bean isn’t at hand, 2 teaspoons of vanilla extract can stand in quite nicely.
• Why do I need to strain the custard?Ensuring a smooth texture necessitates straining to remove any bits of cooked egg or residues from vanilla pods.
• How do I prevent lumps in my pastry cream?Continuously whisk as you cook, and make sure the cornstarch is completely dissolved before you start heating.
• Can I make crème pâtissière ahead of time?Indeed, it can be kept in the fridge for as long as 3 days. Put plastic wrap directly onto the surface to stop a skin from forming.
• What should I do if my pastry cream is too thick?Whisk in some cold milk until you reach the desired consistency.
• How can I ensure a rich flavor in my pastry cream?Employ superior vanilla and be sure not to omit the butter, which contributes richness and luster.
• Is it possible to make this recipe dairy-free?Indeed, replace the milk with a non-dairy choice such as almond or oat milk; however, the texture might be slightly different.

Creme Patissiere Vanilla Pastry Cream Recipe Substitutions and Variations

You can use half-and-half or a mixture of whole milk and heavy cream instead of using whole milk, for a cream that is richer and thicker.
In place of a vanilla bean, you can use 2 teaspoons of high-quality vanilla extract or vanilla bean paste. They make a good substitute.
To create a dairy-free alternative, you can replace the whole milk with almond milk, soy milk, or coconut milk.
If you cannot obtain granulated sugar, you can use caster sugar, which has a finer texture, or light brown sugar, which has a slightly different flavor profile.
Thickening requires the same kind of ingredients, and arrowroot powder or tapioca starch can substitute for cornstarch. As with the use of any substitute, the result may vary slightly from the original in texture. Still, the ingredients listed in this section can be used to achieve the same result that cornstarch provides.

Pro Tips

1. Use Fresh Vanilla Bean If possible, use a fresh vanilla bean instead of extract for a more intense and aromatic flavor. Split the bean and scrape out the seeds, ensuring you infuse maximum flavor into the milk.

2. Perfect the Tempering Technique When tempering the eggs, pour the hot milk slowly and whisk vigorously to prevent the eggs from scrambling. This step is crucial for a smooth and creamy texture.

3. Monitor the Thickness As you heat the mixture, watch closely for the moment it thickens. If you have a digital thermometer, aim for around 85°C (185°F) to ensure it’s cooked but not overcooked.

4. Chill Properly When cooling, make sure the plastic wrap directly touches the surface of the pastry cream to prevent a skin from forming. For best results, let it chill in the refrigerator for at least two hours.

5. Flavor Variations For a twist, consider adding a splash of your favorite liqueur (like Grand Marnier or Amaretto) after removing the mixture from heat for an added depth of flavor.