Creamy Pastry Filling (Printable)
Rich and smooth creamy filling perfect for enhancing pastries, cakes, and delicate desserts.
# What You Need:
→ Dairy
01 - 2 cups whole milk
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter, softened
→ Eggs
04 - 4 large egg yolks
→ Sweeteners & Flavor
05 - 1/2 cup granulated sugar
06 - 1 teaspoon vanilla extract
→ Stabilizers
07 - 1/4 cup cornstarch
→ Optional
08 - 1/4 teaspoon fine salt
# How to Make It:
01 - In a medium saucepan, heat whole milk and heavy cream over medium heat until just steaming, avoiding boiling.
02 - In a separate bowl, whisk egg yolks, granulated sugar, cornstarch, and fine salt until smooth and pale.
03 - Slowly pour half of the hot milk mixture into the egg mixture while whisking continuously to temper the yolks.
04 - Return the combined mixture to the saucepan with remaining milk and cook over medium-low heat, whisking constantly, until it thickens and bubbles, about 2 to 3 minutes.
05 - Remove from heat, then stir in softened butter and vanilla extract until the texture is smooth and glossy.
06 - Transfer to a clean bowl, cover surface with plastic wrap to prevent skin formation, and chill for at least 2 hours before use.
# Expert Suggestions:
01 -
- It's deceptively simple to make once you understand the technique, and it tastes restaurant-quality every single time.
- One batch fills an entire cake or a dozen pastries, making it perfect for when you want to impress without spending all day in the kitchen.
02 -
- Whisking constantly while cooking is non-negotiable—the moment you stop, the bottom starts to stick and potentially burn, which ruins the whole batch.
- Pressing plastic wrap directly onto the surface of the filling as it cools is the difference between silky cream and a disappointing skin that nobody enjoys.
03 -
- If your cream breaks or looks grainy, strain it through a fine mesh sieve into a clean bowl—this salvages most mistakes and gives you smooth filling again.
- Use a thermometer if you want absolute certainty, aiming for the milk to reach around 160-170°F before tempering the eggs, though visual cues work just fine once you've done this a few times.