Modern Vanilla Pastry Cream

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