Master Pastry Cream Filling Recipe
My go-to master pastry cream filling recipe is made with just 6 ingredients!
Equipment
Ingredients
- 227 g (1 cup) whole milk
- 4 egg yolks
- 100 g (½ cup) granulated sugar
- 16 g (2 tablespoon) cornstarch
- 28 g (2 tablespoon) unsalted butter, room temp
- 1 teaspoon vanilla bean paste
Instructions
- In a small saucepan, place the milk over low-medium heat and bring to a simmer or about 190 degrees F (85 degrees C).
- Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
- Once the milk has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
- Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
- Immediately add the butter and vanilla, and use an immersion blender (or rubber spatula) to combine. Pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth.
- Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge to chill overnight or until ready to use.
Notes
- It can be difficult to tell when milk is simmering sometimes, so it's best to go by temperature (190 degrees F).
- If you're in a rush and cannot chill the pastry cream overnight, you can place the bowl of pastry cream in a large bowl with ice water and whisk constantly until it has come to room temperature.
Nutrition Facts
Serving: 1serving | Calories: 103kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 13mg | Potassium: 43mg | Fiber: 0.01g | Sugar: 11g | Vitamin A: 211IU | Calcium: 38mg | Iron: 0.2mg
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