This vanilla pastry cream is a recipe that you really must save. It’s absolutely delicious, very easy to make with just a handful of ingredients.
Vanilla pastry cream, also known as crème patisserie, is a cream made of milk, sugar and egg yolks and thickened with flour or cornstarch.
You can use this delicious vanilla pastry cream to fill all kind of pastry, eclairs
, cakes or pies.
You can use it as it is or you can combine it with whipped cream or butter. Combining vanilla pastry cream and soft butter you will obtain the Mousseline cream, which is excellent for cakes.
You can use this delicious vanilla pastry cream recipe to prepare a delicious Mimosa cake.
– 500 ml (2 cups and 2 tablespoons) milk
– 4 egg yolks
– 100 gr (1/2 cup) sugar
– 40 gr (5 tablespoons) flour
– a pinch of salt
– vanilla extract
Set aside 4-5 tablespoons of cold milk. Warm the rest of the milk until it becomes hot. Set aside.
In a heatproof pan place the 4 yolks, a pinch of salt and sugar. Mix until creamy and pale. Add half of the flour and mix to combine. Add the cold milk and incorporate. Add the rest of the flour and mix to combine.
Add the hot milk, gradually, mixing in the same time.
Place the pan over heat and cook, stirring continuously, until thickens.
The vanilla pastry cream is cooked when it starts to make bubbles.
Remove from heat, add the vanilla extract and stir.
Cover with plastic wrap, right over the cream, and allow to cool.
Use the vanilla pastry cream as it is or combine it with whipped cream or soft butter.