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    You are in: Home / Recipes / Pastry Cream Filling Recipe
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    Pastry Cream Filling

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    Jim W's Note:

    This is a great custard type filling for your cakes, eclairs, etc. This is the recipe my daughter use to fill her sons first birthday cake.

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    Serves: 1



    Units: US | Metric


    1. 1
      Heat heavy cream in medium sauce pan over medium heat until simmering, stirring occasionally. In a separate bowl, whisk egg yolks, sugar and salt together. Add cornstarch into mixture, continue whisking until it is a pale yellow and thick.
    2. 2
      When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture back to sauce pan, continue cooking over medium heat, whisking constantly until thick and glossy, about 1-2 minutes. Take off heat whisk in butter and vanilla. Transfer pastry cream to a bowl large enough to hold it, take some plastic wrap press directly onto surface, refrigerate until cold and set, at least 2 hours.

    Ratings & Reviews:

    • on January 13, 2012


      Oh this is the best custard filling I have ever eaten. I gave to a friend and he said he normally did not like custard but loved this. I used as a popover filling here are my changes. At first I cut in half but soon found out I needed the whole recipe so - for the whole recipe 4 eggs 6 Tablespoons of sugar otherwise it was the same.Oh I only used the 1 Tablespoon of cornstarch.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pastry Cream Filling

    Serving Size: 1 (480 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1778.9
    Calories from Fat 1385
    Total Fat 153.9 g
    Saturated Fat 92.5 g
    Cholesterol 1049.0 mg
    Sodium 305.3 mg
    Total Carbohydrate 87.8 g
    Dietary Fiber 0.1 g
    Sugars 67.9 g
    Protein 14.8 g

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