The Basics: Vanilla Pastry Cream

Cooking Classics: Clarified Butter By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand Editorial Director Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingCooking & Baking Essentials

The Technique

Vanilla Pastry Cream

Vanilla Pastry Cream is a key component in many dessert applications such as trifle & cream pies. It is the foundation to sweet mousseline creme that can be used to fill a number of pate a choux & puff pastry based confections from eclairs & cream puffs to mille-feuille, more commonly known as a Napoleon. When a cook wants to focus on the seasons current fruit selections, Vanilla Pastry Cream is often times used to fill tart shells. When doing so, it’s important to create a barrier between the crust & the cream in order to keep the shell crisp. Preserves with a mellow flavor can be warmed & brushed over the bottom of the crust before adding the pastry cream & the fruit. Once a solid base recipe has been established, pastry cream can be flavored a number of ways by adding chocolate or preparing with a little coffee, fruit or citrus juice. Learn how to make this valuable bakeshop staple & get ready to apply it in some of your favorite sweet confection favorites.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickVanilla Pastry Cream
makes 3 cups

3/4 cup sugar
1/3 cup cornstarch
1/4 tsp kosher salt
2 1/2 cups whole milk
4 egg yolks
1 Tbsp pure vanilla extract
2 Tbsp butter

Whisk together the sugar, the cornstarch & the salt in a 3 1/2-quart saucepan. Whisk in the whole milk. Add the egg yolks & blend well. Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low & cook an additional 1 minute. Remove from the heat. Add the vanilla & the butter allow it to melt. Whisk the mixture until smooth & pass through a chinois or fine wire mesh sieve set over a bowl. Discard the solids. Spread the pastry cream over a 13 x 9-inch quarter sheet pan & place plastic wrap directly over the surface. Chill 1 hour. Use as directed in specific recipe applications.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 

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Strawberry Trifle By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining BrandHow To Make Vanilla Pastry Cream

There are several methods for making Vanilla Pastry Cream. This particular recipe has been streamlined for the home cook as it does not require the need to steep a vanilla bean pod in the milk nor temper the eggs. However, a fine wire mesh sieve or chinois will prove to be invaluable in achieving a velvety smooth texture.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern EntertainingNo. 1

The Blending Method

How the dry ingredients are blended when condensing classical recipe applications can mean the difference between success & failure. Since this method foregoes tempering the eggs, a process of bringing the temperature of the eggs up to the temperature of hot milk or cream, blending the dry ingredients properly & adding the liquids into it needs to happen in a particular order. Although blending egg yolks & sugar is a pretty common occurrence in the bakeshop, if the yolks stand too long over the sugar without blending them right away, they will become lumpy. To avoid this, begin by adding the dry ingredients to the saucepan first.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining1a

Whisk together the sugar, the cornstarch & the salt to a 3 1/2-quart saucepan.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining1b

Whisk in the whole milk. This will disperse dry ingredients throughout the mixture.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining1c

Now you can focus on adding the eggs. Whisk them through the mixture right away which will ensure even distribution throughout as well as a smooth consistency before any cooking begins.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern EntertainingNo. 2

The Cooking

Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low & cook an additional 1 minute. Remove from the heat. 

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining2a

Add the vanilla & the butter allow it to melt. Whisk the mixture until smooth. 

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining2b

Passing the pastry cream through a chinois or sieve is a crucial step that should not be overlooked as it will ensure a smooth texture every single time. Place it over a bowl, add the pastry cream & work the mixture through using a rubber spatula or a plastic bowl scraper. It should only take about 3 or 4 minutes & it is a step that is well worth the extra attention. Discard the solids once complete.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern EntertainingNo. 3

The Chilling

When hot items need to cool quickly for use in another recipe step such as in the case for rice, farro, pasta or pastry cream, they may be spread over a shallow surface & placed in the refrigerator for a shorter amount of chilling time. Spread the pastry cream over a 13 x 9-inch quarter sheet pan & place plastic wrap directly over the surface. Chill 1 hour. 

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern Entertaining3a

Once the pastry cream has properly chilled, remove the plastic wrap from the surface. The texture will be firm & you will notice the imprint of the wrap over the surface. Use a rubber spatula to transfer the mixture to a bowl. Run a whisk through it before using in specific recipe applications.

Cooking & Baking Classics. Vanilla Pastry Cream By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Writer Food Stylist Photographer Game Day Tailgating Modern Southern Socials Birmingham Alabama Southern Hostess Southern EntertainingNo. 4

 The Vanilla Pastry Cream

Vanilla Pastry Cream can be embellished with berries for a refreshing simple dessert or layered in glasses with Buttermilk Pound Cake. For more classic bakeshop creations, fill a pastry bag & pipe it into a variety of handcrafted shells. 

The Tune
“There’s Something On Your Mind” Etta James & BB King

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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