If You Love Vanilla, This One’s for You!
If you’re a vanilla lover, you are going to love this Vanilla Pastry Cream—or as the French so elegantly call it, Crème Pâtissière. Doesn’t it just sound extra luxurious? And trust me, it tastes just as amazing as it sounds!
I love using this to fill my vanilla sponge cake, especially in my Swedish Princess Cake, or to make my sweet rolls extra luscious.
And if you want to take it a step further, you can fold in whipped cream to create Diplomat Cream, which is absolutely delicious served with fresh fruit.
Now, when I make this, I never skimp on vanilla—because real vanilla takes this recipe to the next level taste-wise. And let’s not forget a pinch of sea salt flakes—it may be small, but it adds just the right touch to enhance the flavor even more.
After all, it’s called Vanilla Pastry Cream—or in French, Crème Pâtissière—for a reason!
And since vanilla beans are so expensive, you want to get every bit of flavor out of them. That’s why I always let the vanilla steep in the warm milk and cream for at least 30 minutes before proceeding. This simple step deepens the vanilla aroma and makes the pastry cream truly irresistible.
I hope you love it!
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