Vanilla Cream Filling

Vanilla Cream Filling

It might seem like it's just a simple vanilla cream filling recipe (or creme patissiere, crema pasticcera), but, if you don't follow certain rules along the way, you may not get exactly what you want. I've been cooking it for many years now, when I'm in a rush I do the quicker microwave version, and each time it's been a success. Now it's time to turn it into a proper vanilla cream recipe, I doubled the amounts and I'm going to show you how to easily cook it over heat. What I like about it is that the process is very quick and I can asure you this is the tastiest vanilla cream you've ever tried - with the perfect texture, taste and colour, suitable for any dessert you want to use it for. I use it as a filling for eclairs, puddings, cakes, donuts etc.

And here is another plus - people keep asking me what to do with the egg yolks left unused from other dishes - so, use them to cook, cool and freeze this cream and you'll be able to use it whenever you need. The texture and taste will be perfectly preserved and it will prove itself useful when you least expect :)


Egg yolks
4 pieces
800 ml
White flour
6 tbsp
150 g
100 g
Vanilla Extract
0.5 tsp
extract, sticks or ground natural vanilla (that's what I used)

Step by step


For this recipe I usually pick a casserole dish or a heavy-bottomed pan - the cream comes to a boil quicker and so I speed up the process. 

If you don't have one of these, it's better to use any pot or bowl and put it in bain-marie, it will take longer, but, at least, it won't burn. 

So, mix 4 egg yolks with sugar and whisk.


I must use a whisk, so here is Tupperware, both a whisk and a spoon, very convenient and resistant. I used it a lot, as you can tell from the picture :) 


So, mix the egg yolks with sugar.

Pour in about 100ml cold milk, mix. 


Add flour to the mixture.


Now it's very important to whip thoroughly to make the mixture blend perfectly - so that there won't be any lumps. 

Keep whipping until the mixture is smooth and consistent, if the whisk doesn't help, use a vertical blender.


Then pour in the cold milk left, little at a time and whisk every time.


Now we cook the cream over heat, practically, the job is done - all we need to do now is stir from time to time and wait until it comes to a boil.


Notice it gets thicker and thicker as it gets hot.


And when it comes to a boil, it gets even denser and it's just perfect to be used in the recipes - enough thick and not too runny. 

Now remove the pan from the heat.


Add vanilla and butter to the hot cream and stir well until completely dissolved. 

Let me tell you a little secret - in order to reduce the number of calories, I often use less butter, or even at all. But this is about preferencies and taste, I am showing you the classic recipe and then you can decide.


Once the butter is incorporated, tip the cream into a deep bowl.


Cover with plastic foil, making sure it's perfectly fitted over the whole surface to prevent the cream from forming a skin when it's cooled.


It should look like this. 

Let cool completely and use it for what you need or freeze in a hermetic container. 

In this case, don't forget to thaw in advance before using it. 


It's my favourite filling for the Eclairs Recipe, Berliner Donuts, Napoleon Cake etc. - any recipe that needs firm vanilla cream. 


Quantity: 1 kg
Prep time: 60 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Sauces, Sauces, doughs...

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