Picture this: a spoonful of velvety vanilla bean pastry cream, its rich aroma and luscious texture transforming any dessert into a masterpiece. Whether you’re filling eclairs, layering cakes, or simply indulging with a spoon, our roundup of 12 Delicious Vanilla Bean Pastry Cream Recipes is your ticket to sweet success. Dive in and discover the perfect recipe to satisfy your creamy cravings!
Vanilla Bean Pastry Cream Tart
Elegance meets indulgence in this Vanilla Bean Pastry Cream Tart, a dessert that combines the rich, aromatic flavors of vanilla bean with a silky, smooth pastry cream, all nestled within a crisp, buttery crust. Perfect for any occasion, this tart is a testament to the beauty of simple ingredients transformed into something extraordinary.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the pastry cream:
- 2 cups whole milk
- 1 vanilla bean, split and seeds scraped
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the flour, butter, sugar, and salt for the crust. Pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Tip: Be careful not to overmix to ensure a flaky crust.
- Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer. Chill for 30 minutes.
- Bake the crust for 20-25 minutes, or until golden brown. Let it cool completely.
- For the pastry cream, heat the milk and vanilla bean seeds in a saucepan over medium heat until just simmering. Remove from heat.
- In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Gradually whisk in the hot milk mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Tip: A wooden spoon should leave a clear path when drawn through the cream.
- Remove from heat and stir in the butter until melted. Strain the cream into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 2 hours.
- Spread the chilled pastry cream into the cooled crust. Chill the tart for another hour before serving. Tip: For an elegant finish, garnish with fresh berries or a dusting of powdered sugar.
Perfectly balanced, the Vanilla Bean Pastry Cream Tart offers a delightful contrast between the crisp crust and the velvety cream, with the vanilla bean lending a fragrant depth. Serve it as a sophisticated end to a dinner party or enjoy a slice with your afternoon tea for a moment of pure bliss.
Vanilla Bean Pastry Cream Eclairs
Yield to the allure of Vanilla Bean Pastry Cream Eclairs, where delicate choux pastry meets the rich, aromatic embrace of vanilla bean-infused cream, creating a dessert that’s as visually stunning as it is delectably satisfying.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- For the vanilla bean pastry cream:
- 2 cups whole milk
- 1 vanilla bean, split and seeds scraped
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup water and 1/2 cup unsalted butter over medium heat until the butter melts completely.
- Add 1 cup all-purpose flour and 1/4 tsp salt to the saucepan, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes. Then, add 4 large eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Pipe the dough onto the prepared baking sheet in 4-inch logs, spacing them 2 inches apart. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 20 minutes until golden and puffed. Do not open the oven door during baking to prevent the eclairs from collapsing.
- For the pastry cream, heat 2 cups whole milk and the seeds from 1 vanilla bean in a saucepan over medium heat until steaming but not boiling.
- In a separate bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 4 large egg yolks until pale and thick.
- Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the cream thickens and bubbles, about 2 minutes.
- Remove from heat and stir in 2 tbsp unsalted butter until melted and smooth. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
- For the glaze, whisk together 1 cup powdered sugar, 2 tbsp whole milk, and 1/2 tsp vanilla extract until smooth.
- Once the eclairs are cooled, slice them horizontally and fill with the chilled pastry cream. Drizzle with the glaze before serving.
Zesty with the fragrance of vanilla and luxuriously creamy, these eclairs offer a perfect balance of textures—crisp pastry giving way to a velvety interior. Serve them as a sophisticated finale to a dinner party or as a decadent afternoon treat with a cup of espresso.
Vanilla Bean Pastry Cream Donuts
Delightfully decadent, these Vanilla Bean Pastry Cream Donuts are a sublime fusion of fluffy dough and rich, aromatic filling, perfect for elevating your dessert repertoire.
Ingredients
- For the dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed to 110°F
- 2 tbsp unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
- For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- For frying:
- Vegetable oil, for deep frying
Instructions
- In a large bowl, combine the flour, sugar, yeast, warm milk, melted butter, egg, and salt. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- For the pastry cream, heat the milk, half the sugar, and the vanilla bean seeds in a saucepan over medium heat until steaming. In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until pale.
- Gradually whisk the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in the butter, then strain into a bowl. Cover with plastic wrap directly on the surface and chill.
- Roll the risen dough to 1/2-inch thickness and cut into rounds. Let rise for 30 minutes.
- Heat oil in a deep fryer or large pot to 350°F. Fry the donuts in batches until golden, about 1 minute per side. Drain on paper towels.
- Once cooled, fill a piping bag with the pastry cream and inject into each donut.
Mouthwateringly tender, these donuts boast a crisp exterior giving way to a cloud-like interior, with the vanilla bean pastry cream offering a luxurious contrast. Serve dusted with powdered sugar or drizzled with chocolate for an extra indulgent touch.
Vanilla Bean Pastry Cream Profiteroles
Lusciously light and irresistibly creamy, these Vanilla Bean Pastry Cream Profiteroles are a testament to the art of French patisserie, offering a sublime balance of textures and flavors that elevate any occasion from ordinary to extraordinary.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- For the vanilla bean pastry cream:
- 2 cups whole milk
- 1/2 vanilla bean, split and scraped
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
- Add flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes. Tip: Cooling the dough slightly prevents the eggs from cooking when added.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the dough is smooth and shiny.
- Pipe or spoon the dough onto the prepared baking sheet in 1.5-inch mounds, spacing them 2 inches apart.
- Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 15 minutes until golden and puffed. Tip: Do not open the oven door during the first 20 minutes to prevent the profiteroles from collapsing.
- For the pastry cream, heat milk and vanilla bean in a saucepan over medium heat until it just begins to simmer, then remove from heat.
- In a bowl, whisk together sugar, cornstarch, and egg yolks until pale and thick.
- Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 2 minutes. Tip: A silicone whisk prevents scratching your pan and ensures a smooth cream.
- Remove from heat, stir in butter until melted, then strain the cream through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface and chill for at least 2 hours.
- Once cooled, split the profiteroles horizontally and fill with the vanilla bean pastry cream.
Captivating in their simplicity, these profiteroles boast a crisp shell that gives way to a velvety, fragrant vanilla cream, making them a perfect finale to a gourmet meal or a luxurious treat with afternoon tea.
Vanilla Bean Pastry Cream Cake
Nothing elevates a dessert quite like the delicate, aromatic flavor of vanilla bean, and this Vanilla Bean Pastry Cream Cake is a testament to that elegance. Perfectly layered with rich pastry cream and light sponge, it’s a celebration of texture and taste that’s sure to impress.
Ingredients
- For the sponge cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- For the pastry cream:
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt for the sponge cake.
- In a large bowl, beat the eggs and sugar on high speed until light and fluffy, about 5 minutes. Tip: The mixture should ribbon when lifted.
- Gently fold in the dry ingredients and vanilla extract until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- While the cake cools, prepare the pastry cream. Heat the milk and vanilla bean in a saucepan over medium heat until steaming.
- In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Gradually whisk in the hot milk, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened, about 2 minutes. Tip: Avoid boiling to prevent curdling.
- Remove from heat and stir in the butter until melted. Strain the cream through a fine sieve for a silky texture.
- Once the cake has cooled, slice it horizontally and spread the pastry cream between the layers.
Finished with a dusting of powdered sugar or fresh berries, this cake offers a sublime balance of creamy and airy textures. The vanilla bean’s floral notes shine through, making each bite a luxurious experience.
Vanilla Bean Pastry Cream Mousse
Perfectly blending the luxurious essence of vanilla with the airy lightness of mousse, this Vanilla Bean Pastry Cream Mousse is a testament to the art of dessert making. Its velvety texture and rich flavor profile make it an irresistible treat for any occasion.
Ingredients
- For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- For the mousse:
- 1 cup heavy cream, chilled
- 1 tbsp powdered sugar
- 1 tsp pure vanilla extract
Instructions
- In a medium saucepan, combine the whole milk, half of the granulated sugar, and the vanilla bean seeds. Heat over medium heat until it just begins to simmer, then remove from heat.
- In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until pale and thick.
- Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs. Return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the pastry cream thickens and bubbles, about 2 minutes. Remove from heat and stir in the butter until melted and smooth.
- Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely chilled, at least 2 hours.
- In a large bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract to stiff peaks.
- Gently fold the whipped cream into the chilled pastry cream until fully incorporated and no streaks remain.
- Divide the mousse among serving dishes and refrigerate for at least 1 hour before serving.
Offering a sublime balance of sweetness and sophistication, this mousse delights with its creamy texture and aromatic vanilla flavor. Serve it layered with fresh berries or a drizzle of caramel for an extra touch of elegance.
Vanilla Bean Pastry Cream Parfait
Masterfully blending the delicate sweetness of vanilla with the rich, creamy texture of pastry cream, this Vanilla Bean Pastry Cream Parfait is a dessert that promises to elevate any occasion. Its layers of flavor and elegance make it a standout choice for those seeking to impress.
Ingredients
- For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- For assembly:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh berries, for garnish
Instructions
- In a medium saucepan, combine the whole milk, half of the granulated sugar, and the scraped seeds from the vanilla bean. Heat over medium heat until it just begins to simmer, then remove from heat.
- In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale.
- Gradually whisk the hot milk mixture into the egg yolk mixture to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens and bubbles, about 2 minutes.
- Remove from heat and stir in the butter until fully incorporated. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks.
- Layer the chilled pastry cream and whipped cream in serving glasses, alternating until filled to the top.
- Garnish with fresh berries before serving.
Lusciously smooth and decadently rich, this parfait offers a perfect balance of sweetness and sophistication. Serve it in elegant glasses for a visually stunning dessert that’s as delightful to look at as it is to eat.
Vanilla Bean Pastry Cream Crepes
Delicate and decadent, these Vanilla Bean Pastry Cream Crepes are a symphony of flavors and textures, perfect for a luxurious breakfast or an elegant dessert. The airy crepes, filled with rich vanilla bean pastry cream, offer a delightful contrast that’s sure to impress.
Ingredients
- For the crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tbsp unsalted butter, melted
- 1/4 tsp salt
- For the vanilla bean pastry cream:
- 2 cups whole milk
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
Instructions
- In a large bowl, whisk together the flour and salt for the crepes. Add the eggs, milk, and water, whisking until smooth. Stir in the melted butter. Let the batter rest for 30 minutes at room temperature.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the center of the skillet, tilting to spread evenly. Cook for 2 minutes, or until the edges lift easily. Flip and cook for 1 more minute. Repeat with remaining batter.
- For the pastry cream, heat the milk and vanilla bean seeds in a saucepan over medium heat until steaming. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale. Gradually whisk in the hot milk.
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened, about 5 minutes. Remove from heat; stir in the butter until smooth. Strain through a fine sieve into a bowl. Cover with plastic wrap directly on the surface; chill for 2 hours.
- To assemble, spread 2 tbsp of pastry cream onto each crepe. Fold or roll as desired. Serve immediately.
Buttery and light, these crepes are a testament to the beauty of simple ingredients transformed. The vanilla bean pastry cream adds a luxurious depth, making each bite a memorable experience. For an extra touch of elegance, drizzle with caramel sauce or garnish with fresh berries.
Vanilla Bean Pastry Cream Danish
Nothing heralds the arrival of summer quite like the delicate, aromatic embrace of a Vanilla Bean Pastry Cream Danish, a confection that marries the richness of vanilla-infused custard with the flaky, buttery layers of Danish pastry. This elegant treat, perfect for brunch or a sophisticated afternoon snack, promises a symphony of textures and flavors that dance gracefully on the palate.
Ingredients
- For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- For the Danish dough:
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup cold water
- 1 large egg, beaten (for egg wash)
Instructions
- In a medium saucepan, combine the whole milk, half of the sugar, and the vanilla bean seeds. Heat over medium heat until just simmering, then remove from heat.
- In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth. Gradually whisk in the hot milk mixture to temper the yolks.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the pastry cream thickens and bubbles, about 2 minutes. Remove from heat and stir in the butter until melted. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
- For the Danish dough, in a large bowl, mix the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Roll out the dough on a floured surface to a 1/4-inch thickness. Cut into squares, spoon chilled pastry cream into the center of each, and fold the corners over the filling. Brush with beaten egg.
- Bake in a preheated 375°F oven for 20-25 minutes, or until golden brown and puffed.
How the Vanilla Bean Pastry Cream Danish emerges from the oven is nothing short of magical—golden, flaky layers giving way to a velvety, fragrant cream. Serve these danishes warm, dusted with powdered sugar, or alongside fresh berries for a touch of summer brightness.
Vanilla Bean Pastry Cream Cupcakes
Silky and sophisticated, these Vanilla Bean Pastry Cream Cupcakes are a testament to the beauty of simplicity, where the rich, aromatic flavors of vanilla bean pastry cream meet the tender crumb of perfectly baked cupcakes.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tsp vanilla extract
- For the vanilla bean pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt for the cupcakes.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- For the pastry cream, heat the milk, half of the sugar, and the vanilla bean seeds in a medium saucepan over medium heat until simmering.
- In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.
- Gradually whisk the hot milk mixture into the egg yolk mixture, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 2 minutes.
- Remove from heat and stir in the butter until melted and smooth. Strain the pastry cream through a fine-mesh sieve into a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
- Once chilled, pipe the pastry cream onto the cooled cupcakes.
Outstanding in both flavor and presentation, these cupcakes boast a moist, fluffy base crowned with a luxuriously smooth vanilla bean pastry cream. For an extra touch of elegance, garnish with a sprinkle of vanilla bean powder or fresh berries before serving.
Vanilla Bean Pastry Cream Puff Pastry
Radiating with the classic allure of French patisserie, this Vanilla Bean Pastry Cream Puff Pastry combines the delicate crispness of puff pastry with the rich, velvety smoothness of vanilla bean-infused cream. Perfect for elevating your dessert table, this recipe promises a symphony of textures and flavors that are both sophisticated and irresistibly comforting.
Ingredients
- For the puff pastry:
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten
- 1 tbsp water
- For the vanilla bean pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 vanilla bean, split and seeds scraped
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface and cut into 12 equal squares. Tip: Use a sharp knife for clean cuts to ensure even baking.
- Transfer the squares to the prepared baking sheet, spacing them about 2 inches apart.
- Whisk together the beaten egg and water to create an egg wash. Brush the top of each pastry square lightly with the egg wash. Tip: Avoid getting egg wash on the cut sides to allow the pastry to puff properly.
- Bake for 15-20 minutes, or until the pastries are golden brown and puffed. Remove from the oven and let cool on a wire rack.
- For the pastry cream, heat the milk and vanilla bean seeds in a medium saucepan over medium heat until just simmering. Remove from heat.
- In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth. Gradually whisk in the hot milk mixture.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the cream thickens and bubbles, about 2 minutes. Tip: Constant whisking prevents lumps and ensures a smooth texture.
- Remove from heat and stir in the butter until melted. Strain the cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming, and refrigerate until cold.
- Once the pastries and cream are cooled, slice the pastries horizontally and fill with the vanilla bean pastry cream.
Fluffy, light, and bursting with the aromatic essence of vanilla, these cream puffs are a testament to the beauty of simple ingredients transformed into something extraordinary. Serve them dusted with powdered sugar or drizzled with chocolate for an added touch of decadence.
Vanilla Bean Pastry Cream Fruit Tart
Flawlessly blending the richness of vanilla bean pastry cream with the freshness of seasonal fruits, this tart is a celebration of textures and flavors that will elevate any dining occasion.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- For the pastry cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- For the topping:
- 2 cups mixed fresh fruits (berries, kiwi, mango)
- 1/4 cup apricot jam, warmed
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 tsp salt. Pulse to mix.
- Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and pulse until the dough comes together. Tip: If the dough is too dry, add a teaspoon of cold water.
- Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and sides. Chill for 30 minutes.
- Bake the crust for 20 minutes or until golden. Let it cool completely.
- For the pastry cream, heat 2 cups whole milk, 1/2 cup granulated sugar, and the seeds from 1 vanilla bean in a saucepan over medium heat until simmering.
- In a bowl, whisk 4 large egg yolks and 1/4 cup cornstarch. Gradually whisk in the hot milk mixture.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Tip: The cream is ready when it coats the back of a spoon.
- Remove from heat and stir in 2 tbsp unsalted butter until smooth. Cover with plastic wrap directly on the surface and chill.
- Spread the chilled pastry cream over the cooled crust. Arrange 2 cups mixed fresh fruits on top.
- Brush the fruits with 1/4 cup warmed apricot jam for a glossy finish. Tip: Use a pastry brush for even application.
The tart boasts a buttery crust that crumbles delicately against the velvety pastry cream, while the fruits add a juicy contrast. Serve chilled, perhaps with a drizzle of dark chocolate for an extra layer of indulgence.
Conclusion
Ready to elevate your desserts? This roundup of 12 Delicious Vanilla Bean Pastry Cream Recipes offers a treasure trove of creamy, dreamy options perfect for any home cook. Whether you’re filling pastries, topping cakes, or enjoying a spoonful straight from the bowl, there’s a recipe here for you. Don’t forget to share your favorites in the comments and pin your must-try picks on Pinterest. Happy baking!
