Vanilla pastry cream. The classic version of vanilla pudding. This is a basic pastry cream recipe. Pastry cream is exactly the same thing as cook and serve pudding, and was traditionally used to fill fruit tarts, pastries, cakes, etc.

Ingredients of Vanilla pastry cream

1. It’s 4 of egg.
2. Prepare 120 gram of Cornstarch.
3. It’s 300 gram of Sugar.
4. You need of @ litter Milk ful fat.
5. Prepare 100 gram of butter.
6. You need Tbsp of vanilla sugar.

Gradually whisk in hot half and half. Vanilla pastry cream is also known as Crème pâtissière in French. It is a perfect base for many desserts such as fruit tarts, mousses, Bavarian creams, ice-cream, and more. This simple, easy and effortless recipe is made by tempering egg yolks with hot milk then cooking it gently to achieve a smooth, creamy and velvety cream.

Vanilla pastry cream instructions

1. 4 egg lain phir phir is main cornstarch dalay or mix karein achi trha.
2. Phir 1 litter milk lain 300 gram sugar bhi dal dain tub tak pakkaein jub tak bubble na aiy.
3. Phir egg walay better main warm milk ko thora thora kar ke daltey jaein yaad rehay ke ghutliya na banay phir is ko milk mai dal kar paka lain.
4. Itna pakkana hai kd who custard ki trha thick ho jaey masalsal hilana hai thick honay ke bad flame off kar dain.
5. Band flame ke bad vanilla powder dal dain or butter dal kar mix karein achi trha.
6. Phir is better ko chalni se chaan lain.
7. Phir is ko plastic se wrap kar ke 2 ghantey rakh dain.
8. Phir is ko serve karey kisi bhi fruit ke sath.

This delicious Vanilla Pastry Cream or Creme Patisserie recipe is creamy, easy to prepare, and is the perfect filling for donuts, cakes, pastries, and more. Travel to France without ever leaving your kitchen! If you've ever wanted to learn all about French Patisserie, we first have to start with the basics and then build up on there. This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet, not cloying at all. Its the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts.