Best 7 Vanilla Pastry Cream Recipes

VANILLA PASTRY CREAM

Steps:

• Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
• Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
• When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
• Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

VANILLA BEAN PASTRY CREAM

Steps:

• Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
• Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
• Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

APRICOT PUFF PASTRY TWISTS WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Roll out puff pastry into a rectangle, about 12 by 15 inches. Spread preserves over the dough, to within 1/2-inch of the edges. Fold dough in half lengthwise. Gently roll again to seal edges. Using a sharp knife or pizza cutter, cut dough crosswise into 1/2-inch thick strips. Take each strip by the ends and tie into a knot. Arrange knots on a large baking sheet and press down the ends. Bake 6 to 10 minutes, until puffed up and golden brown.
• Scoop frozen yogurt or ice cream into dessert bowls and lay twists over top.

PASTRY CRISPS WITH VANILLA ICE CREAM AND ORANGE CARAMEL SAUCE

Steps:

• On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use. (Extra squares, baked, keep in an airtight container at room temperature for several days). Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.
• While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it. With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes. In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel. Remove the skillet from the heat and add the water carefully with the chopped zest. Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup. Strain the sauce into a bowl and let it cool until it is warm.
• Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.

VANILLA PASTRY CREAM

Steps:

• Bring half and half to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot half and half. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)

VANILLA PASTRY CREAM (LOW FAT)

Steps:

• Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
• Scrape the seeds of the vanilla bean into the mixture then add the bean.
• Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
• In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
• Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
• Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
• Sauce can be stored in air tight container in fridge for 2 days.

GENOISE WITH LAVENDER & VANILLA BEAN PASTRY CREAM AND FRESH BERRIES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9" springform pan. Line the bottom of the pan with parchment paper and butter. Lightly dust pan with flour. Sift the flour & salt together 3 times, set aside. Beat eggs at medium-high speed and gradually add in the sugar until the mixture triples in volume, becomes very pale in color & forms a ribbon when the beaters are lifted. Sift one third of the flour into the egg mixture & very gently fold it in. Add an additional third of the flour, & repeat the folding process. Take some batter and fold it carefully into the melted & cooled butter to lighten it. Add the butter mixture back to the batter & fold in gently, only until it is incorporated. Sift in the rest of the flour, fold it in & pour the batter into prepared pan. Smooth out the top, leaving the sides a little bit higher than the center & bake for 25 to 30 minutes until the top springs back when touched lightly & the edges begin to pull away. Cool for 5-10 minutes on a wire rack, then invert the pan, remove the sides and the parchment and let cool completely. For the cream: Simmer the milk, sugar, vanilla bean & lavender for around 30 minutes. Strain, discarding lavender. Whisk egg yolk constantly while slowly pouring in the hot milk. Put the flour into the pan, pour on a little of the hot milk mixture whisking it to remove lumps & then add the rest. Cook quickly over medium high heat stirring constantly until the mixture is thickened. Add the butter. Cover with plastic, pressing it down onto the cream to keep it from forming a skin. Cool. Prepare the berries, adding 2-4 tablespoons sugar if needed. Assemble: Cut cooled cake in half, spoon lavender cream onto middle section, place some of the berries over the cream. Put second layer on top, dust with powdered sugar. Place a few berries on top along with some fresh mint to garnish. Refrigerate until ready to serve.