vanilla pastry cream

Vanilla pastry cream, aka crème patissiere, is a thick French custard base for so many desserts. Rich, smooth and pudding-like in texture, pastry cream is used as a filling for tarts and profiteroles and can even be turned into buttercream.

How to make Pastry Cream (Creme Patissiere)

milk

white granulated sugar (or caster sugar)

vanilla extract

cornflour (cornstarch)

egg eggs

Pour 1 ¼ cups of milk into a heavy based saucepan, and add sugar and vanilla, then heat on low-medium heat until steaming, stirring regularly to dissolve the sugar. Remove from heat.

In a large bowl, whisk together the remaining 1/4 cup milk, egg yolks and cornflour until smooth and fully combined.

While whisking, very slowly pour the hot milk mixture into the egg mixture in a slow but steady stream. Don’t pour it too quickly or the heat will scramble the eggs.

Once everything is combined, return the mix to the saucepan. Heat over medium heat, stirring with a whisk constantly, until it gets very thick and no longer settles into itself when you move it around. This will happen quite quickly after about 5 minutes so it’s important to keep gently whisking increasing intensity as it gets very thick. You will end up with lumpy custard if you don’t.

Swap to a silicone spatula and pass the custard through a strainer into a clean bowl, then press plastic wrap to the surface and allow to cool to room temperature.

Easy, no-bake strawberry tiramisu cake with crushed berries and lady fingers!

No-Bake Strawberry Tiramisu Cake Recipe (video)

white granulated sugar

cornstarch

water

flour

unsalted butter

oz mascarpone cheese (softened)

heavy cream (chilled)

strawberries

ladyfinger cookies

strawberries (for garnish)

Prepare the custard first to allow for cooling time. In a large mixing bowl, whisk together the egg yolks and sugar for a minute. In a separate ramekin, combine the cornstarch and water to form a slurry. Add the cornstarch slurry to the egg yolk mixture. Whisk the mixture vigorously for 2 to 3 minutes, until it's pale in color and ribbons off of the whisk.

Into a separate saucepan, add the milk and flour. Heat the milk over medium heat, whisking constantly, until the milk is steaming hot but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a little bit at a time and whisk well after each addition until all the milk is added.

Pour the mixture back into the sauce pan. Cook it over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The mixture will thicken and take on a pudding-like consistency. Remove it from heat and add the butter. Whisk in the butter until it's completely melted. Cover the custard with plastic wrap touching the surface and place into the refrigerator to chill.

TIP: to cool the custard down quickly, spread it in a thinner layer over a larger baking dish.

Preparing the Vanilla Custard:

Once the custard is cooled, finish preparing the filling. Add the softened mascarpone cheese and whisk until the cheese is well incorporated into the custard. Pour in the chilled heavy cream and whisk the mixture on high speed for 4 to 5 minutes until the mixture is fluffy and forms soft peaks.

For the strawberry puree, place the strawberries and sugar into a food processor or blender and pulse into a fine puree.

Making the Filling:

To assemble the cake, use a 9-inch spring form pan. Create the outer ring of ladyfingers first - dip the cookies into the puree on one side only, then place around the edge of the pan. Create the first layer of the cake the same way. Cut the cookies into smaller pieces if needed to fit. Top the first layer of ladyfingers with a generous amount of custard filling.

For the remaining layers, dip the cookies all the way into the puree for a second. Add alternating layers of cookies and custard filling. Top the cake with a layer of custard.

Place the cake into the refrigerator and chill overnight, or for at least 8 hours. When ready to serve, use a cake lifter or large spatulas to transfer the cake onto a stand. Tie a ribbon around the cake for presentation. Garnish the top with sliced strawberries when ready to serve.

Assembling the Cake:

https://www.youtube.com/watch?v=vj1I6bbNP6Q

FULL RECIPE HERE:  https://tatyanaseverydayfood.com/recipe-items/strawberry-tiramisu-cake/
The most delicate, no-bake strawberry cake! You will fall in love with this strawberry tiramisu-inspired creation! The cake layers are made using ladyfingers dipped into strawberry puree and filled with a silky smooth custard and mascarpone filling.
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Music Courtesy of Audio Network

EASY, No-Bake Strawberry Tiramisu Cake Recipe!! With Mascarpone Filling & Ladyfingers!

French pastry cream, crème pâtissière, or vanilla pastry cream is a thick French custard used to make profiteroles, cream puffs, eclairs, tarts, etc. Learn how to make it like a pro.

French Pastry Cream (Crème Pâtissière)

+ 2 teaspoons (75 g) granulated sugar

(25 g) cornstarch

(25 g) all-purpose flour

vanilla bean,

+ 2 tablespoons (500 ml) whole milk

gelatin

Using a flour sifter, sift all-purpose flour and cornstarch in a large bowl and place aside. Soak gelatin sheets in cold water for 10 minutes.

Separate the egg yolks from the whites using an egg separator and place the yolks in a mixing bowl. Add sugar and beat it with a hand whisk for 20 seconds. Then add the sifted dry ingredients and whisk until the mixture is thick and whitish.

Pour milk into a heavy-bottomed saucepan. Split a vanilla bean in half lengthwise, scrape the seeds with a knife, and add them and the pod to the milk. Cover the pot with a lid and bring milk to a boil over low heat to infuse the vanilla flavor into the milk.

Pro tip

Make sure to pour milk gradually and whisk constantly. Otherwise, the mixture might curdle and resemble sweet scrambled eggs. Just remember that egg yolks start to cook at about 60-70°C.

Pour the tempered yolk mixture back into the remaining milk and mix well. Return the saucepan to low-medium heat and stir vigorously with a hand whisk to prevent the cream from sticking to the bottom of the pan.

Note

The cream should boil for 2 minutes. While the gelatinization of wheat starch occurs from 52 to 64°C, gelatinization of cornstarch - from 62 to 74°C, the boiling temperature is still necessary for the thickening of the cream. Also, boiling for at least 1.5 minutes is required to sterilize the cream.

Optionally, add the drained gelatine (optionally) to the hot cream and mix to dissolve it. Add very cold butter, cut into small pieces, and mix.

Pass the cream through a fine sieve, pour it into a shallow dish, and cover with cling film on contact. The plastic wrap should touch the surface of the cream to prevent the formation of the crust. Refrigerate for at least 2 hours.

To use, whip the cold pastry cream with an electric mixer for 2 minutes or vigorously with a hand whisk. This will aerate the cream and restore its homogeneity and suppleness before using it.

Thanks for the recipe. I made eclairs filling them with pastry cream. Yummy and delicious!!

Crème Pâtissière (or Pastry Cream) is a deliciously creamy and thick vanilla custard that can be used as a filling for many desserts, cakes and baked goods.

Crème Pâtissière (Pastry Cream)

500 ml Full Cream / Whole Milk

Vanilla Bean (or 1 1/2 teasp. of Vanilla Paste)

Egg Yolks (medium size, at room temperature)

45 gr Caster Sugar (or fine white granulated sugar)

gr Cornstarch (or Plain / AP Flour)

gr Unsalted Butter (optional)

Place the Milk in a small saucepan. Slice the vanilla bean in half, scrap the seeds then place both the seeds and the bean in the milk. Turn on low heat and bring to a simmer. Turn off the heat, cover the sasucepan with a lid and leave to infuse for 10 to 15 minutes (see note 1).

In a seperate heat-proof bowl, whisk the Egg Yolks and Sugar until foamy. Add the Cornstarch (preferably sifted) and whisk until incorporated and smooth.

Carefully pour the warm milk over the Yolk/Sugar while continuously whisking (see note 2). When all smooth, transfer the whole preparation back in the pot on low heat.

Keep whisking on low heat until the cream starts to thicken (note 3). When you see the first bubble (the cream starts to boil), keep whisking for 30 seconds then directly remove from the heat (note 4)

If adding the Butter, slice it into small cubes and add it to the warm, cooked cream away from the heat. Whisk well until fully incorporated and smooth.

Transfer the Pastry Cream into a large shallow pan or container (note 5) and cover with plastic wrap touching the surface of the cream (note 6).

Place in the fridge and leave to cool down set for at least two hour - or until cool and thickened.

Keep in the frigde for up to 3 days, until ready to be used. Before using, whisk the cream to loosen it.

https://content.jwplatform.com/videos/EjL3cKGg.mp4

Vanilla Crème Pâtissière (Pastry Cream)

The best recipe for classic Torte Napoleon, with buttery and flaky cake layers and a homemade custard filling!

Torte Napoleon Recipe (video)

eggs

fine sea salt

vodka

white vinegar

butter (cubed)

all-purpose flour

tbsp flour

tsp vanilla extract

black tea (for soaking)

Prepare the puff pastry dough first. Cube the butter and place it into the freezer for 15 to 20 minutes, until nicely chilled. I recommend using a food processor to break the butter into the flour. Depending on the size of your food processor, the flour and butter may need to be halved. Place half the butter and flour into the food processor and pulse for a minute, until fine crumbs form. Empty the flour and butter mixture into an extra large bowl, then do the same for the remaining butter and flour.

In a large measuring cup or bowl, combine the wet ingredients: eggs, water, vodka, vinegar and salt. Whisk the ingredients together for a few minutes until a smooth mixture forms. Create a well in the dry ingredients, then pour in the wet ingredients. Use a spatula to combine the flour with the water, creating a soft dough. Once the dough starts to come together, switch to mixing with your hands.

Knead the dough very minimally, just until the flour is incorporated and no dry patches remain. Do not over knead the dough. Using a sharp knife or bench scraper, divide the dough evenly into 12 pieces; I like to use a kitchen scale for accuracy. Roll each piece gently into a ball, then place onto a tray. Cover the tray with plastic wrap and place the dough into the refrigerator to chill; about 1 hour in the refrigerator, 30 minutes in the freezer.

After chilling the dough, preheat the oven to 375F. Prepare 2 silicone mats. Work with 2 pieces of dough at a time, keeping the rest chilled. Gently shape each piece into a disk, then use a rolling pin to roll out the dough into an 8-inch circle. Use an 8-inch pan or round of parchment paper to cut the dough evenly; keep the scraps on the pan. Save the baked scarps for garnishing the cake.

Transfer the silicone mat onto a baking sheet and bake the layers for 8 to 10 minutes at 375F, until the pastry is golden brown. Remove the layers from the oven and cool completely on a wire rack. Prepare the remaining layers the same way. I like to use 2 mats so I can prepare the next layers while one pan is baking.

Puff Pastry Cake Layers:

While the dough is cooling and baking, prepare the vanilla custard. Place the egg yolks and sugar into a large mixing bowl. In a small ramekin, combine the cornstarch and water, creating a slurry. Add the slurry to the egg yolks, then whisk vigorously for 2 to 3 minutes, until the mixture is light and creamy. Pour the milk into a large pot and add the flour, then whisk until smooth.

Cook the milk over medium heat, stirring occasionally, until the milk is steaming but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a cup at a time into the yolks, mixing well after each addition. Once the two mixtures have been combined, pour the custard base into the pot. Cook the custard over medium-low heat, stirring constantly with a rubber spatula, for 8 to 10 minutes, until the custard thickens into a pudding. It should hold its shape on the back of a spoon. If the custard starts to clump, whisk for a minute until smooth.

Once custard is thickened, remove it from heat and add the butter and vanilla. Whisk until the butter is completely melted. Cover the custard with a lid or plastic wrap and cool completely at room temperature.

Vanilla Custard Filling:

To assemble the cake, first allow the layers and the custard to cool completely. First, soak each layer lightly with the sweetened black tea, using a pastry brush. Add 1/4 cup of vanilla custard between each layer, using an offset spatula to spread the custard evenly. Use the remaining custard to frost the top and sides of the cake.

Place the baked pastry scraps into a ziplock bag and crush the pieces with a rolling pin into fine crumbs. Press the crumbs into the sides and top of the cake gently. Allow the cake to set and chill in the refrigerator overnight. When ready to serve, remove it from the refrigerator at least 1 hour prior to allow the layers to soften. If desired, drizzle the cake with melted chocolate and sliced fresh strawberries.

Hello! I plan to make this but don’t want to use frozen puff pastry, but rather plan to make it with the recipe that you provided for the layers 🙂 I want to make a sheet cake, though – is it going to be possible to make a sheet cake by using the recipe that you provided for the cake layers? If so, how would I go about shaping the layer (since with a round cake, we use a 9 inch springform bottom or a round cake pan), what would you recommend using when trying to get perfect rectangles for the sheet cake? 🙂 also, would I have to adjust the measurements do you think? (Doubling them or something along those lines?) Please let me know when you get a chance. Thank you!

This was my first time attending to bake a Napoleon cake and it turned out so good. It’s a bit time consuming but well worth it. Thank you for detailed instructions and your video!!!

Time consuming but oh so worth it! Almost exactly like babushka would make it. Thank you for sharing!

My favorite cake! This cake is challenging to make but your recipe makes it easy. It was one of the first cakes I baked and it turned out perfect from the first try. Now this is the only recipe I use for Napoleon cake.

https://www.youtube.com/watch?v=7OYrqJLWZ3Q

FULL RECIPE HERE: :
The BEST recipe for the famous Torte Napoleon! Made with 12 layers of buttery, flaky puff pastry and creamy vanilla custard! Perfect for any occasion!
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