Classic Vanilla Pastry Cream for Donuts and Cakes
This silky vanilla pastry cream is the ultimate filling for homemade donuts, éclairs, and layered cakes. Rich with egg yolks and perfumed with real vanilla, it sets beautifully and holds its shape when sliced. Once you master this staple, a whole world of pastry possibilities opens up.
🛒 Ingredients
6 servings
- 500 ml whole milk
- 4 egg yolks
- 4 level tablespoons all-purpose flour, sifted
- 5 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
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Directions
- 1
Sift the flour into a bowl to remove lumps and ensure a lump-free, smooth cream.
- 2
Strain the egg yolks through a fine-mesh sieve to remove the membrane for a silkier texture.
- 3
Combine all ingredients in a heavy-bottomed saucepan and whisk until fully blended.
- 4
Cook over high heat, whisking constantly to prevent the cream from sticking or scorching.
- 5
Once the cream thickens, lower the heat and stir continuously for another 5 minutes to cook out the raw flour taste.
- 6
Remove from heat, press plastic wrap directly onto the surface to prevent a skin forming, and cool completely before using as a filling.
💡 Chef's Tip
For extra smoothness, swap one tablespoon of flour for cornstarch. Store covered in the fridge for up to 3 days — always press the wrap directly onto the cream surface.
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