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Bakery-style Vanilla Pastry Cream

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Ingredients

Adjust Servings:
2 Cups Whole Milk
1/2 Cups Sugar
2 Yolk
1 Egg
1/3 Cups Cornstarch
1/2 teaspoons Vanilla Extract
1 teaspoons Vanilla Powder
1/2 Cups, cut into pats Cold Butter or Margarine

Nutritional information

235
Calories
19.5g
Total Fat
70.6mg
Cholesterol
26.3mg
Sodium
13.7g
Total Carbohydrate
10.5g
Sugars
2.3g
Protein

Bakery-style Vanilla Pastry Cream

Cuisine:

    Luscious Bakery-style Vanilla Pastry Cream is a thick, smooth custard perfect for tarts, fillings, or a midnight snack (shhh don’t tell).

    • 42 Minutes
    • Serves 12
    • Hard

    Ingredients

    Directions

    Share

    Luscious Bakery-style Vanilla Pastry Cream is a thick, smooth custard perfect for tarts, fillings, or a midnight snack (shhh don’t tell).  

    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) (#affiliate)

    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.

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime   #CandidlyDelicious

    Bakery-style Vanilla Pastry Cream

    Prep Time: 25 minutes

    Cook Time: 17 minutes

    Total Time: 42 minutes

    Yield: 12

    Calories per serving: 235

    Fat per serving: 19.5g

    Bakery-style Vanilla Pastry Cream

    Luscious Bakery-style Vanilla Pastry Cream is a thick, smooth custard perfect for tarts, fillings, or a midnight snack (shhh don’t tell).

    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

    1. Whisk together the Milk and ¼ Cups Sugar in a Medium saucepan on Medium-High heat. Bring to boil
    2. 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.
    3. Sift the Cornstarch and remaining sugar into the eggs. Beat on High until very pale.
    4. 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.
    5. 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.
    6. 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.
    7. With mixer still running, add in the butter, one pat at a time letting each one incorporate before adding the next.
    8. 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.
    9. 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

    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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    Steps

    1
    Done

    Whisk together the Milk and ¼ Cups Sugar in a Medium saucepan on Medium-High heat. Bring to boil.

    2
    Done

    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.

    3
    Done

    Sift the Cornstarch and remaining sugar into the eggs. Beat on High until very pale.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    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.

    7
    Done

    With mixer still running, add in the butter, one pat at a time letting each one incorporate before adding the next.

    8
    Done

    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.

    9
    Done

    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.

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