Luscious Bakery-style Vanilla Pastry Cream is a thick, smooth custard perfect for tarts, fillings, or a midnight snack (shhh don’t tell).
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I originally created this recipe as a filling in a strawberry shortcake I made for my husband’s birthday last year. A sponge cake sliced into two layers, then spread with a thick layer of this Vanilla Pastry Cream on top of the bottom layer. Then a layer of thin-sliced strawberries on top of the cream. Top with the second layer of sponge cake. When serving, top each slice with macerated strawberries and fresh whipped cream. The cake was a huge hit. Should I do a full recipe/video demo for this cake? Let me know in the comments.
Since then, I have used this recipe to fill donuts, make banana cream pie, and assemble parfait cups with fresh fruit and graham crackers. It is reliable and oh so good.
Bakery recipes can be intimidating. I’ll be honest, this is an advanced recipe. HOWEVER, I truly believe that with my detailed instructions and step-by-step video (coming soon), ANY homecook can prepare Bakery-style Vanilla Pastry Cream in his or her own kitchen.
Things you’ll Need: Stand mixer (a hand mixer won’t do), Fine Mesh Strainer (for sifting) (#sponsored)
Dairy-free Version:
To make dairy free, use a very fatty non-dairy milk. I used Macadamia nut milk. Substitute the butter with chilled margarine. I used Earth Balance Soy-Free Buttery Sticks.
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Jump to RecipeServes: 12 Prep Time: 25 Minutes Cook Time: 17 Minutes
Ingredients:
- 2 Cups Whole Milk
- ½ Cups Sugar
- 2 Yolks
- 1 Egg
- ⅓ Cups Cornstarch
- ½ teaspoon Vanilla Extract
- 1 teaspoon Vanilla Powder
- ½ Cups Butter, Cold, cut into pats
Instructions:
- Whisk together the Milk and ¼ Cups Sugar in a Medium saucepan on Medium-High heat. Bring to boil
- While you wait for the milk to boil, beat Yolks and Egg on High for 1 minute in the bowl of a stand mixer using a paddle attachment.
- Sift the Cornstarch and remaining sugar into the eggs. Beat on High until very pale.
- Bring over the boiling milk and drizzle it into the eggs slowly, while the mixer spins on medium (3-4). CAUTION Aim the drizzle so it pours down the side of the bowl, not into the center. This will prevent burns.
- Once combined, transfer the entire mixture from the stand mixer into the saucepan. Put it back on Medium High heat and whisk non-stop until the mixture thickens.
- Now, transfer the entire mixture back into the bowl of the stand mixer. Start the mixer on Medium High (8), add in the Vanilla Extract and Vanilla Powder.
- With mixer still running, add in the butter, one pat at a time letting each one incorporate before adding the next.
- Turn the mixer up to 10 and let it run until a hand on the outside of the bowl feels room temperature to the touch.
- The pastry cream is now ready. It can be used immediately or covered and chilled. Pastry cream, and any dessert using it, must be kept refrigerated and should be used within 5 days. This recipe CAN be made dairy-free. See the text above the recipe for specific substitutions.
Bakery-style Vanilla Pastry Cream
Equipment
- Stand Mixer
- Fine Mesh Strainer
Ingredients
- 2 Cups Whole Milk
- ½ Cups Sugar
- 2 Yolks
- 1 Egg
- ⅓ Cups Cornstarch
- ½ teaspoon Vanilla Extract
- 1 teaspoon Vanilla Powder
- ½ Cups Butter Cold, cut into pats
Instructions
- Whisk together the Milk and ¼ Cups Sugar in a Medium saucepan on Medium-High heat. Bring to boil
- While you wait for the milk to boil, beat Yolks and Egg on High for 1 minute in the bowl of a stand mixer using a paddle attachment.
- Sift the Cornstarch and remaining sugar into the eggs. Beat on High until very pale.
- Bring over the boiling milk and drizzle it into the eggs slowly, while the mixer spins on medium (3-4). CAUTION Aim the drizzle so it pours down the side of the bowl, not into the center. This will prevent burns.
- Once combined, transfer the entire mixture from the stand mixer into the saucepan. Put it back on Medium High heat and whisk non-stop until the mixture thickens.
- Now, transfer the entire mixture back into the bowl of the stand mixer. Start the mixer on Medium High (8), add in the Vanilla Extract and Vanilla Powder.
- With mixer still running, add in the butter, one pat at a time letting each one incorporate before adding the next.
- Turn the mixer up to 10 and let it run until a hand on the outside of the bowl feels room temperature to the touch.
- The pastry cream is now ready. It can be used immediately or covered and chilled. Pastry cream, and any dessert using it, must be kept refrigerated and should be used within 5 days. This recipe CAN be made dairy-free. See the text or specific substitutions.
Notes
To make dairy free, use a very fatty non-dairy milk. I used Macadamia nut milk. Substitute the butter with chilled margarine. I used Earth Balance Soy-Free Buttery Sticks.
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