Danish Confectioners Cream Filling
Indulge in the rich, velvety decadence of Danish Confectioners Cream Filling, a silky-smooth custard perfect for elevating your favorite pastries and desserts. Made with wholesome ingredients like whole milk, egg yolks, and a touch of vanilla, this versatile cream strikes the perfect balance between light sweetness and luxurious texture. A classic recipe rooted in traditional Danish baking, this filling thickens beautifully with cornstarch and butter, creating a luscious base ideal for Danish pastries, cream puffs, éclairs, or even as a decadent cake layer. The step-by-step stovetop technique ensures flawless results, while a final strain through a sieve guarantees a lump-free finish. Refrigerated for optimal chill, this dreamy confection is the ultimate crowd-pleaser for pastry enthusiasts and dessert lovers alike.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 0.333 cup Granulated sugar
- 3 tablespoons Cornstarch
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 0.25 teaspoon Salt
Instructions
In a medium-sized saucepan, combine the milk, sugar, cornstarch, and salt. Whisk together until the cornstarch is fully dissolved and no lumps remain.
Place the saucepan over medium heat and warm the mixture, stirring occasionally, until it begins to steam. Do not let it boil.
In a separate bowl, whisk the egg yolks until smooth. Gradually add about 1/2 cup of the warm milk mixture into the yolks, whisking constantly to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine.
Cook the mixture over medium heat, stirring constantly, until it thickens and just begins to bubble (about 4-5 minutes). The consistency should be thick enough to coat the back of a spoon.
Remove the saucepan from heat and whisk in the vanilla extract and butter until fully melted and incorporated.
Strain the cream through a fine-mesh sieve into a clean bowl to remove any lumps and ensure smoothness.
Cover the surface of the cream directly with plastic wrap to prevent a skin from forming.
Allow the cream to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled before using as a filling in pastries or desserts.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 91.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 699 mg | 54% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 822 mg | 17% | |
*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.
