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You are here: Home / baking / Foodie Bucket List: Vanilla Pastry Cream Filling

Foodie Bucket List: Vanilla Pastry Cream Filling

May 30, 2017 by Suzie the Foodie 6 Comments

Foodie Bucket List: Pastry Cream Filling

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Many times I have watched Anna Olson make pastry cream on Sugar and Bake, but I realized I had never made a post about it so I added it to my Foodie Bucket List. I made it for another item on the list, Mille Crêpe Cake, which I will be posting tomorrow. I took the pastry cream and added whipped cream to lighten it up for the layers between the crêpes and OMG, so delicious!!!

The Ingredients

Foodie Bucket List: Pastry Cream Filling

“Pastry cream is a thick custard that can be used as a filling for any number of cakes, tarts or pastries. It is made with milk, eggs, sugar, cornstarch (or a mixture of flour and cornstarch) and flavoring. Vanilla is the most popular flavor for pastry cream, but the cream can be flavored with any number of different things, from extracts to liqueurs to chocolates to fruit purees.”

For this recipe you will need 1 egg, 1 tbsp flour, 2 tbsp sugar, 1 tbsp cornstarch, 1 cup milk, 1 tsp vanilla, 1 tsp hot water and later 1-2 cups heavy cream +1 tbsp sugar.

Directions

Foodie Bucket List: Pastry Cream Filling

In a small bowl whisk together egg, flour, sugar and cornstarch.

Foodie Bucket List: Pastry Cream Filling

In a sauce pan over medium low heat warm up the milk until it gets steamy but do not let it boil.

Foodie Bucket List: Pastry Cream Filling

Slowly drizzle and whisk the hot milk into the egg mixture, warming up the eggs without cooking them.

Return ingredients into sauce pan and whisk constantly for a few minutes until everything gets nice and thick. Add the hot water to help loosen it up a little.

Foodie Bucket List: Pastry Cream Filling

Strain mixture into a clean bowl and whisk in the vanilla.

Foodie Bucket List: Pastry Cream Filling

I used the vanilla bean paste because I wanted to see all those beautiful little seeds throughout the custard.

Foodie Bucket List: Pastry Cream Filling

Once slightly cooled, press plastic wrap against surface and then chill in the fridge for a few hours.

Lightening Everything Up

Foodie Bucket List: Pastry Cream Filling

The pastry cream can get very firm so I should have broken it up a little at first before adding it to 1 cup of heavy cream whipped with 1 tbsp sugar.

Foodie Bucket List: Pastry Cream Filling

No worries! With a big whisk I managed to bring it altogether nice and smooth, ready for my Mille Crêpe Cake!

Foodie Results

Foodie Bucket List: Pastry Cream Filling

Get Recipe!

You can lighten it up even more with more whipped cream but I wanted some more body and texture.

This is what Cool Whip dreams of being one day! It is unbelievably light yet rich and delicious. A cholesterol bomb for sure but for that special dessert filling, there is nothing better.

I hope this tutorial helps inspire you to make it yourself one day! It comes together quite quickly, it just needs time to cool down in the fridge so plan accordingly and enjoy every heavenly pillowy spoonful.

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Filed Under: baking, Bucket List, recipe Tagged With: Bucket List, pastry cream, Suzie the Foodie, tutorial

Comments

  1. Jamie Ridler says

    May 30, 2017 at 7:20 pm

    Wow, congratulations on achieving something on your bucket list. This looks ama-a-a-zing! And yes, dangerous!

    Reply
    • Suzie the Foodie says

      May 31, 2017 at 12:43 am

      Thanks Jamie!!! I think even mom would have liked this and she LOVED Cool Whip, LOL.

      Reply
  2. Debra She Who Seeks says

    May 30, 2017 at 10:04 pm

    Forget the cake, I’ll just eat the filling!

    Reply
    • Suzie the Foodie says

      May 31, 2017 at 12:44 am

      You know, after how much a pain-in-the-ass that cake was to make I might do just that!

      Reply
  3. The Happy Whisk (Ivy) says

    May 31, 2017 at 5:37 pm

    Another foodie bucket list item, down. You rock.

    Reply
    • Suzie the Foodie says

      May 31, 2017 at 8:29 pm

      Woohoo! That’s right!!!

      Reply

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