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How to prepare Vanilla Cream for Pastry

  • For the cream, you can use just cornstarch or just flour in the same total amount to thicken it, it depends on what you want to make. With this cream, you can fill pastries, make a Mille-Feuille cake, cream puffs, cannelloni custard and even some cakes. The process of making the cream is classic and very simple, at first it may seem difficult, but if you follow each step you will see how easy it is. Follow recipe.

Ingredients: simple, total time: 25 min.

Cream:

  • 500 g of milk

  • 140 g of egg yolk

  • 120 g of sugar

  • 20 g of corn starch

  • 20 g 00 flour

  • 1 vanilla pod

  • lemon zest to taste

Preparation:
  1. Boil milk with vanilla in a saucepan over low to moderate heat.

  2. During this time, separate the whites from the yolks.

  3. Put the egg yolks in a bowl, then add the sugar, beat with a whisk or an electric mixer until they become foamy.

  4. Add flour and starch and mix until there are no lumps.

  5. Reduce the heat and pour everything into the hot milk, stirring at the same time with a whisk.

  6. Add lemon zest to taste and gently stir in the cream, cook for a few minutes until the cream almost starts to separate from the pan.

  7. Turn off the heat and cover the pan with transparent foil that rests on the cream, and leave it like that until it cools down completely.

  8. After it has cooled, mix the cream again with a hand whisk.

  9. After that, add the cream to the pastry or cakes. You can also use a cake syringe.

Buon appetito!

Custard Cream Vanilla Recipe 2:
  • 3 egg yolks

  • 65 g of sugar

  • 25 g of corn starch

  • 1/2 teaspoon of vanilla extract

  • 310 g of coconut milk

  • 40 g of cold butter

Preparation:
  1. Mix egg yolks, sugar, vanilla extract, and starch with hand whisk, until uniform.

  2. Heat the coconut milk over low to moderate heat.

  3. When the milk became hot, remove from the heat and pour one part of the milk into the egg mixture and stir, add the rest of the milk and stir again, until it becomes uniform and without lumps.

  4. When the mixture has become uniform, return it to the pan and let it heat until the cream becomes thick. Stir constantly, when the cream begins to boil, cook for another 2 minutes, then turn off the heat.

  5. When the cream has reached its thickness and sticks to the hand beater, remove it from the heat and add the chopped butter and mix it into the cream while it is still hot.

  6. Transfer the finished cream to another bowl and cover with transparent foil that adheres to the cream. Leave to cool at room temperature.

  7. After it has cooled, mix the cream with a hand whisk and apply it on the pastry or cake.


NOTE:

  • Store the cream for up to 3 days in the refrigerator.


  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

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