Hi sweet readers 
I love vanilla cream! In Norway, we often use it between cake layers or when making cream puffs.
Below are two options for making vanilla cream; you can make either a plain vanilla cream or a diplomat cream. Diplomat cream is blended with heavy cream and some powdered sugar resulting in a fluffier and lighter texture than vanilla cream.

 

VANILLA CREAM
  • 2 CUPS (500 ML) WHOLE MILK
  • 2 TEASPOONS VANILLA BEAN PASTE
  • ⅜ CUP (85 G) SUPERFINE OR GRANULATED SUGAR
  • 4 TABLESPOONS CORNSTARCH
  • ¼ TEASPOON SALT
  • 6 LARGE EGG YOLKS
  • 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES

 

DIPLOMAT CREAM
  • ONE RECIPE VANILLA CREAM
  • 1 CUP HEAVY CREAM
  • ½ CUP (60 G) CONFECTIONERS’ SUGAR

 

PREPARATION; VANILLA CREAM

  1. In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling!
  2. Meanwhile, in a medium bowl, combine the superfine sugar, cornstarch, and salt. Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
  3. As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
  4. Whisk in remaining milk into yolks and return entire mixture to saucepan.
  5. Place over medium heat and whisk frequently until the mixture begins to boil.
  6. Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
  7. Remove the pan from the heat, whisk in the butter in small increments.
  8. Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
  9. With a silicon spatula spread the vanilla cream to a thin layer on a small baking sheet.
  10. Lay a sheet of plastic wrap directly over the vanilla cream. Allow it to cool to room temperature, then refrigerate for a few hours.
  11. When ready to use, loosen the cream with a spatula or whisk.
  12. Pastry cream should be refrigerated and used within 3 days of making.

 

DIPLOMAT CREAM

  1. Place the cold heavy cream and confectioners’ sugar in the bowl of a standing mixer fitted with the whisk attachment.
  2. Whisk on low-medium speed until stiff peaks form. Add the vanilla cream, and mix with a spatula until just combined.
  3. Refrigerate until ready to use.

 

ENJOY ♥

Logo2 Manuela (2)

Comments

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10 Comments

  1. Hey, this looks great! I’ll definitely be giving it a go. How much does this recipe make? And would it freeze OK if I made extra for another time? Thank you 🙂  I love the blog.

  2. Sara Ingebrigtsen Reply

    Hei! 🙂
    Hvor mange gram blir oppskriften ca. når det er ferdig?

  3. Hvor mye blir dette? Tenkte å prøve meg på pure platinum blondies, og der trenger man 150 g. Hvis det blir mye til overs, hva kan jeg bruke resten til?

    Super side forresten 🙂

  4. Har laget min første batch nå, til min første runde Pure Platinum Blondes. Hadde litt små eggeplommer og tilsatte én ekstra. Fikk i gjengjeld en litt mer gyllen og mer classic custard farge og tykkelse. Er det en fordel å holde lavere varme og beholde den litt tynne, bleke konsistensen? Uansett, det blir “blondies” i morgen. Blir spennende!

  5. Hı I’ve been looking at your recipes and your website for awhile now and all of your recipes and photos look delicious. Your photos speak perfectly for your passion. I absolutely adore cooks that make everything from scratch and this always has been my first priority in recipes. There’s tons of recipes I would love to try out and I certainly will be trying them out sooner or later but for now I’d like to make this recipe, I just got one question, how much does this recipe make?

    • Team Passion4Baking Reply

      Hi Hatice, and thank you for your kind words.
      This recipe makes about 500-600 ml crème pâtissière,

      -Team Passion4Baking

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