xoxoDorie Newsletter

xoxoDorie Newsletter

Share this post

xoxoDorie Newsletter
xoxoDorie Newsletter
How to make vanilla pastry cream

How to make vanilla pastry cream

Great for cream puffs, éclairs, fruit tarts, layer cakes and lots more.

Dorie Greenspan's avatar
Dorie Greenspan
Jun 01, 2022
∙ Paid
1

Share this post

xoxoDorie Newsletter
xoxoDorie Newsletter
How to make vanilla pastry cream
Share

I love the way the contestants on The Great British Bake-Off whip up "crème pat" for just about every other challenge. They do it almost automatically and I like that — it's a workmanlike way of going about making what's really a workhorse in the kitchen. Pastry cream — crème pâtissière — is the go-to filling for cream puffs, êclairs, fruit tarts, beignets (aka doughnuts) and all-American layer cakes (think Boston Cream Pie). Essentially, it's a pudding, an egg custard thickened with cornstarch. I'm giving you a recipe for a vanilla cream, but the flavoring is easily varied.

This post is for paid subscribers

Already a paid subscriber? Sign in
© 2025 Sweet Times, Inc.
Privacy ∙ Terms ∙ Collection notice
Start writingGet the app
Substack is the home for great culture

Share