A luscious pastry cream with a luxuriously smooth texture.
This pastry cream is whipped in a stand mixer to cool and then blended with mascarpone instead of butter at the very end, giving it an extra layer of richness and flavor. It’s absolutely perfect as a filling for cakes, cupcakes, or even a classic princess cake.
If you’re using a vanilla bean, remember they’re quite expensive, so it’s important to make the most of them. Create a flavorful infusion by bringing the milk and cream to a gentle boil with the vanilla bean, ensuring you extract every bit of its wonderful aroma before covering and letting it steep.
This pastry cream is so good, it can even be enjoyed on its own—especially paired with fresh berries and whipped cream.
I hope you love it as much as I do!
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