Cream Puff Filling
Indulge in the luscious decadence of this classic Cream Puff Filling—an irresistible pastry cream that’s smooth, velvety, and versatile. Made with simple yet rich ingredients like whole milk, egg yolks, and a touch of vanilla, this creamy filling strikes the perfect balance between silky texture and delicate sweetness. The recipe uses an easy stovetop technique to achieve a flawlessly thickened custard, with an optional addition of whipped cream for a light and airy finish. Perfect for filling cream puffs, éclairs, or even layering in cakes, this chilled delight is sure to elevate your desserts to bakery-quality perfection. With just 15 minutes of prep time, transform simple ingredients into an impressive pastry masterpiece your guests will rave about!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups Whole milk
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 4 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 0.5 cup Heavy cream (optional, for lightness)
Instructions
In a medium saucepan, heat the whole milk over medium heat until it is hot but not boiling. You should see small bubbles forming around the edges of the pan.
While the milk is heating, whisk together the granulated sugar, cornstarch, and salt in a medium bowl.
Add the egg yolks to the dry mixture and whisk until the mixture is smooth and pale yellow.
Once the milk is hot, slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
Return the saucepan to medium heat and cook the mixture, stirring constantly with a whisk or wooden spoon, until it thickens and begins to boil. This will take about 2-3 minutes.
Once boiling, cook for an additional 1-2 minutes while stirring, then remove from heat.
Stir in the unsalted butter and vanilla extract, whisking until fully incorporated and smooth.
Pour the pastry cream into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
Allow the pastry cream to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
For an optional lighter filling, whip the heavy cream to soft peaks and fold it gently into the chilled pastry cream before using as a filling for cream puffs or eclairs.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 16.1 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 91 mg | 7% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
