BAKING BASICS
April 19
Hi sweet readers♥
I love vanilla cream or pastry cream, and if you have followed me for a while, you know I love vanilla.
In Norway, we often use pastry cream between cake layers incream puffs or sweet vanilla buns It is delicious and so easy to make.
Today I want to show you with a video ” how to make pastry cream “
Note; I this recipe I use vanilla bean paste, instead of seeds of a vanilla bean, if you rather want to use that just use that instead.
Watch the video below how to make the pastry cream, it is so creamy delicious.
VANILLA CREAM / PASTRY CREAM
- 2 CUPS (500 ML) WHOLE MILK
- 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
- ⅜ CUP (85 G) SUGAR
- 4 TABLESPOONS CORNSTARCH
- ¼ TEASPOON SALT
- 6 LARGE EGG YOLKS
- 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES, OPTIONAL
Directions;
In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
- Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
- Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
- As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
- Whisk in remaining milk into yolks and return entire mixture to saucepan.
- Place over medium-low heat and whisk frequently until the mixture begins to thicken.
- Whisk the mixture vigorously for another 2 minutes more, while boiling, until the cornstarch dissolves completely,
- Whisk in the butter, this is optional you can leave it out.
- Remove the pan from the heat.
- Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
- With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
- Lay a sheet of plastic wrap directly over the vanilla cream.
- Refrigerate right away.
- When ready to use, loosen the cream with a spatula or whisk.
- Pastry cream should be refrigerated and used within 3 days of making.
Author Manuela
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24 Comments
Bar 7 years ago Reply
I can’t eat eggs. What will substitute that in this recipe?
Thank you!Manuela Post Author 7 years ago Reply
You need eggs in this recipe
Sophie 7 years ago Reply
Can we make flavoured pastry cream like orange or chocolate?
MARITZA MORENO 7 years ago Reply
DELICIOUS!!!!!!!!!! LOVE ALL YOUR RECIPES. I’ll try to make them all
Hi do you use granulated sugar or confectioners sugar ? 7 years ago Reply
Hi
Giandra 7 years ago Reply
Hello Manuela!
I’m from Brazil and I’m love for this recipe! It look’s like so delicious!!
I’ll try to do it!!Thanks for teach me!
Manuela Post Author 7 years ago Reply
Hi Giandra, so happy to hear that.
Debbie Heflin 7 years ago Reply
Can you use 1% milk? Is it possible to freeze it?
Manuela Post Author 7 years ago Reply
I would not, it does not taste the same! but you can try!
Huma 7 years ago Reply
Hva er corn starch på norsk og hvor kan jeg kjøpe den?
Manuela Post Author 7 years ago Reply
maizena Huma!
Smita 7 years ago Reply
Hi manuela I am from India and I Love your website.tried this cream.IT is fabulous.want to makeep the diplomat cream now.love your recipes and your presentation
Smita 7 years ago Reply
Tried this recipe.IT was excellent
Manuela Post Author 7 years ago Reply
Thank you for your feedback Smita, so happy you liked it!
Nancy 7 years ago Reply
Would it be okay to substitute vanilla extract for vanilla paste?
Pandora 7 years ago Reply
Hi Manuela! When I initially made the cream it was very thick but after resting it in the fridge, the next day it became very runny. Do you have any tips maybe?
DJ 7 years ago Reply
Omg this looks yummy I can use this in my shortcrust pastry tart shells
Manuela Post Author 7 years ago Reply
Yes! that sounds delicious, mabye add some strawberries on top of it and poured sugar!
Claudia.t.swain@gmail.com 6 years ago Reply
I will make this to fill my cupcakes
Johny 6 years ago Reply
Hi Manuela!
I need to use corn syrup in this recipe?Pingback: DIPLOMAT CREAM, BASIC RECIPE - Passion 4 baking :::GET INSPIRED:::
Pingback: Banoffee meringue pie - Passion 4 baking :::GET INSPIRED:::
Mia 4 years ago Reply
It is okay, I guess. It is a bit chunky though, and not as creamy as shown in the pictures. I even strained it for smoothness. The flavor is a little egg-y, and not as good as I expected.
Manuela Post Author 4 years ago Reply
Hi Mia, it seems you might overcook, or have cooked it to fast on high heat, especially when you mention that it is egg-y! Always have it on medium-low and take your time when you make this. It is delicious and should never taste egg-y
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