Magic custard cake

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A vanilla custard cake filling, pastry cream cake filling, or Crème pâtissière cake filling as known in French can be an absolute treat hidden between two layers of cake. That creamy sweet goodness is made from eggs, milk, and sugar. Try it as a cake filling, in layered trifles, or alongside a delicious warm brownie. It"s a luxury in all forms. This is my no-fail recipe that works every single time.

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Vanilla Custard, Pastry Cream, Cake Filling,Table of Content

As a kid, I would get confused when mom would sometimes say vanilla custard, và other times she would say pastry cream? They both look the same. Well, honestly they are almost the same.

I remember my mom"s custard was thick and creamy goodness. She made it by thickening milk with eggs và sugar. I"d sit patiently when she"d pour the custard so I could lick the pot clean. Oh, that pot didn"t need any cleaning because we did a great job of licking every bit of cream in there.

Why make this filling?

If you look at my classic vanilla pastry cream recipe it is slightly different from this one. The main difference is pastry cream has more sugar, less starch, và no whipping cream.

I make this vanilla custard a bit more durable so it has more toàn thân to stay in between layers. But, I also make it more creamy và rich so every slice of cake just melts in the mouth. Using less sugar works great because most cakes are frosted with more sugar syrups and frosting anyway.

Today, I have shared with you the classic method of making this custard or pastry cream. But, I vị have a one-pot, no-fuss method with video. Both methods will produce smooth, creamy, and velvety custard cake filling.

Vanilla Custard, Pastry Cream, Cake Filling,

Ingredients and substitutes

Milk - Use regular full-fat milk, not low-fat milk. The milk is one of the main ingredients here, so make sure you use at least 3% fat. Low fat will just not thicken enough.Egg yolks - We bởi need good quality, large egg yolks here. It"s what gives the pastry cream its richness. The egg yolks also contribute lớn the color of the final product. So, I prefer khổng lồ use organic eggs with a light orange color. Again this is optional, the regular egg yolks work just fine.Vanilla - You also must use good unique vanilla for this pastry cream. It does make a huge difference. I use a vanilla bean but you can also use 1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract.Cornstarch/cornflour - In addition khổng lồ the egg, this cornstarch will help thicken the pastry cream even more. You can showroom more or less depending on the consistency of pastry cream you need. You can also use custard powder instead of corn starch.
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Vanilla Custard, Pastry Cream, Cake Filling,

Vanilla custard cake filling

Once the milk has reached an almost boiling point. Carefully pour some of the hot milk mixture into the egg mixture a little at a time.Pro tip - This has khổng lồ be done gradually. Start with ¼ cup of the milk to lớn eggs - mix thoroughly. Followed by another ¼ cup - mix thoroughly.Once almost half the mixture has been added, the eggs should have been tempered. Now, pour the egg mixture back into the saucepan with the remaining milk khổng lồ continue cooking.
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Vanilla Custard, Pastry Cream, Cake Filling,

Stovetop

Place the saucepan back on low heat and continue to cook stirring constantly. The mixture will slowly start to lớn thicken. Continue to cook on low until the custard is thick and coats the back of your spoon.Pro tip- This has lớn be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to lớn disappear as the mixture thickens.

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When done - strain thru a sieve. Finally, địa chỉ cửa hàng the butter & give it a good mix.Pro tip- Straining the mixture will remove any curdled eggs & the butter will give it a nice velvety texture.
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Vanilla Custard, Pastry Cream, Cake Filling,

Cool

If not using immediately continue to lớn chill in the fridge. Once chilled your custard is ready lớn be used as the cake filling, trifles, tarts, or any dessert that calls for pastry cream. It is delicious on its own tooVanilla Custard, Pastry Cream, Cake Filling,

The right method khổng lồ fill cakes

If you are a cake decorator then by now you know what I mean when I say you need khổng lồ have a buttercream or frosting dam around the edge of your cake layer before you địa chỉ any soft filling be it this vanilla custard cake filling, strawberry, blueberry or any of those exotic cake filling recipes I have on this blog.

The frosting dam has to have a thick consistency in order to lớn keep the filling from oozing out of the cake. Once you have a dam securing the filling you can vị all kinds of decorations. Whether you just make a simple dessert cake or whether you want lớn cover it with fondant and showroom more accessories. See my video clip tutorial on how to lớn level, torte, fill and frost a cake lượt thích a pro

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Vanilla Custard, Pastry Cream, Cake Filling,

What is pastry cream (creme patisserie) used for?

Spread creme patisserie evenly in a pre-baked tart shell topped with your favorite fruits và you have a fruit tart.
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Vanilla Custard, Pastry Cream, Cake Filling,

More custard based recipes


What eggs are best for creme patisserie?

You want to lớn use fresh eggs as aged eggs sometimes địa chỉ cửa hàng an egg smell to lớn the pastry cream. I use large eggs that weigh about 60 lớn 70 grams. Organic eggs usually have a wonderful bright orange yolk which gives the pastry cream that rich golden yellow color.


Can I make this a dairy-free pastry cream?

You can make a dairy-free custard by simply substituting the milk in the recipe with almond milk, coconut milk, or soy milk. Coconut milk is my favorite & I often use it when I make coconut mousse.


Can I Make an eggless custard?

Sure you can! I know that sounds weird because I just told you vanilla custard is made with egg yolks. But over the years we have found that we can make a version that"s eggless. I have already shared with you my Eggless Vanilla Pastry Cream recipe và you can use that if you thicken it lớn the right consistency. So it"s thick & delicious. This is my eggless recipe for the BEST Eggless Vanilla Cake Recipe. It"s soft moist & delicious.


What"s the difference between vanilla custard and vanilla pastry cream?

A custard is typically any mixture that is thickened with eggs. It does not have lớn be milk and cream it could be chicken stock too. So, custard actually refers lớn the thickening of that liquid with the perfect tempering of eggs. As a result, you get a sauce that can be used as a base for various recipes.Vanilla pastry cream is actually a single recipe - with the basic ingredients being eggs, milk, and sugar. It is then thickened khổng lồ give a thick creamy base khổng lồ filling pastries & all kinda desserts. Many of the desserts in French cuisine use it.Custards are more creamy & light because of the delicate eggs. It can be made without any starch too, though the starch does help balance it & keep it from curdling. In comparison, pastry cream has more starch so it"s much thicker và works better as a pastry filling.

Troubleshooting

Why is my pastry cream curdled? Pastry cream needs to lớn be cooked slowly on medium lớn low heat. Too high heat can cause the eggs lớn scramble & curdle which results in a lumpy pastry creamWhy is my pastry cream lumpy? I prefer to use a whisk and cook pastry cream on medium-low heat lớn keep things moving & homogenous. If the heat is high and the mixing is not even, the custard can get lumpy. Remove it off the heat - give it a good whisk and place it back on low to continue cooking. Adjust heat accordingly.Why is my pastry cream is too thin? Crème pâtissière needs lớn be cooked until it is thick enough khổng lồ coat the back of a spoon. If you take it off too quickly it will be thin & often undercooked.Why is my pastry cream is too thick? Too much starch can cause the custard khổng lồ be too thick or sometimes doughy. So, always measure the ingredients well và use only the amount stated in the recipe. You can thin down a thick creme patisserie by adding a little whipped cream.

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