This vanilla pastry cream is smooth, rich, and stable, with a super creamy texture. The addition of gelatin provides structure, and the whipped-in cream ensures a smooth consistency that stays stable after freezing and thawing, making it ideal as a filling or insert in layered cakes and entremets.
Happy baking <
Variation Options:
- I do not recommend altering this recipe.
Recipes Featuring This Element:
Pastry Cream Recipe
- 1.5 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 2 vanilla bean pods
- 250 ml whole milk
