Recipe: Delicious Pastry Cream Vanilla Custard Filling

Pastry Cream Vanilla Custard Filling. Learn how to make fresh vanilla custard pastry cream filling at home. This is a quick and easy recipe and demonstration of vanilla custard cream or pastry. Pastry Cream Recipe (Vanilla Custard Filling).

A hot or warm filling will make pastries soggy. Learn how to make classic vanilla pastry cream, an essential recipe for baking! Plus, put that pastry cream to use with my German buttercream recipe! You can have Pastry Cream Vanilla Custard Filling using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pastry Cream Vanilla Custard Filling

1. You need 3 of egg yolks.
2. You need 3 cups of milk.
3. You need 1/2 cup of sugar.
4. You need 1/3 cup of cornstarch.
5. Prepare 1/4 tsp. of salt.
6. It's 3/4 tsp. of Vanilla.
7. You need 3-1/2 cups of Yields:.

Plus, a recipe for German buttercream! This is one recipe that every baker must have in their recipe collection. You can use this creamy custard. This pastry cream is a basic vanilla filling that can be used for cakes, cream puffs or eclairs, doughnuts, pies.

Pastry Cream Vanilla Custard Filling instructions

1. BEAT egg yolks well in medium bowl or glass measure; gradually stir in milk until blended..
2. MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended..
3. COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately..
4. COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent “skin” from forming. REFRIGERATE until thoroughly chilled, at least 1 hour..

Stir frequently as the mixture cools. Stir in the vanilla extract or vanilla bean paste. Press a sheet of plastic wrap onto the surface of the custard to prevent a skin from forming. Pour the custard through a fine mesh sieve and you'll have beautiful, smooth pastry cream. Cool the pastry cream before using it.