Pastry cream on its own is already delicious, but when you give it a quick blend, it transforms into something even more magical. Running it through a blender makes it ultra-creamy, giving it that dreamy, melt-in-your-mouth texture that’s just irresistible.
The flecks of real vanilla bean make it even more tempting, adding not just flavor but also that signature luxurious look. I always recommend using real vanilla beans whenever you make pastry cream—it brings out the best flavor and gives you those gorgeous vanilla specks throughout.
I love using this light and silky pastry cream in my cakes—it adds the perfect texture without being too heavy. It’s also incredible in sweet rolls or even swirled into yogurt for a delicious treat. And if you’re a true pastry cream lover, trust me, you’ll want to eat it straight from the spoon!
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