Modern Vanilla Pastry Cream

Preparation info
  • Makes about

    3 cups

    • Difficulty


Appears in
Pure Vanilla: Irresistible Recipes and Essential Techniques

By Shauna Sever

Published 2012

  • About

Vanilla pastry cream is the backbone of so many desserts, such as filled cakes, tarts, cream puffs (profiteroles), and Napoleons (mille-feuille). It’s a staple in professional pastry kitchens, but because it’s so versatile, you’ll want to keep this recipe in your back pocket. I’ve updated the classic by increasing the vanilla flavor (of course), reducing the sugar, and lightening things up by replacing some of the egg yolks with a whole egg. Traditionally, the cooked custard is strained thr