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Pastry Cream Filling Recipe


Our versatile Pastry Cream Filling works as well for ├ęclairs and tortes as it does for cupcakes.
Makes: About 1 1/3 cups of filling.
Skill Level: None

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Step 1

In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter. Stir before using.

Step 2

Filling the centers of your cupcakes using the Bismarck Round Decorating Tip 230.

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Ingredients

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$7.99

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all-purpose flour

3 tablespoons all-purpose flour

salt

1/8 teaspoon salt

sugar

6 tablespoons sugar

half & half

1 cup half & half (or 1/2 cup whipping (heavy) cream plus 1/2 cup whole milk)

egg yolks

4 egg yolks

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$2.19

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Disposable Decorating Bags

Disposable Decorating Bags

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Pastry Cream Filling is rated 3.7 out of 5 by 19.
Rated 1 out of 5 by from I am so disappointed with this recipe. I have been using Wilton recipes and taking Wilton classes for years and I must say this is the first time I have been so disappointed with Wilton. I have a Twinkie filling I have been using, but when I ran across your's it looked great. Light and fluffy. First off your picture is white, white and actually it turns out yellow like a custard. It also is very running and I couldn't even use it. So I not only wasted my time, I wasted my money as well. You really need to take this picture down and put up one that shows exactly what this filling will look like.
Date published: 2013-12-19
Rated 3 out of 5 by from Whenever I make the pastry cream, I always do it the classic way. It takes a bit longer to make, but the result is a creamier texture with almost zero chance of scrambling. Whisk eggs and sugar and salt together, use cornstarch instead of flour and mix that in with the eggs as well. Then place over a double boiler (or water bath) ad your milk and mix it in well, remember to constantly stir. I always stir in a figure 8 motion with a whisk and then scrape down the sides. You'll need to keep stirring until it reaches 160-170 degrees Fahrenheit or until it coats the back of the spoon. Then cool it down in a ice bath or in the refrigerator, cover the top with plastic wrap and there you go! Although it takes much longer to make this, if you have time, it will have a nice smooth product. :)
Date published: 2011-04-22
Rated 4 out of 5 by from The instructions are a bit vague for those of us that are new to the baking scene. A friend of mine suggested that I: Simmer the half and half on its own while I mix all other ingredients (except vanilla) with an electric mixer (Kitchenaid with the whisk). Once half and half was simmering, I took it and added it to the mix (slowly so not to cook the eggs). Then I put that mixture back into the pan. Cooked it while stirring constantly - until boiling. The foam disappeared and it thickened up perfectly! I poured it back into a bowl, and stirred in the vanilla - I added a tiny bit more than one teaspoon - about a tsp and a half - made for more vanilla taste. Then put in the refrigerator. Note - dont use the melted butter - no need. Instead, take some plastic wrap and push it down on top of the mixture. Cool it in the refrigerator for a few hours and pull the wrap off and no skin:) Hope this helps some of you. I think it took me a total of 5-7 minutes (10 at the absolute most) to do all this?
Date published: 2011-04-20
Rated 5 out of 5 by from I made this twice. First substituting fat free half and half and Splenda for the sugar. Too much aftertaste. I might fill a couple cupcakes just to see if the sugar in the cake and icing will hide the aftertaste. The second batch, used all sugar. Very yummy! Used microwave other than stove top as I have better luck with creams in the mw (less likely to burn). 50% power, stirred after first 60 secs and then every 15-30 secs thereafter.
Date published: 2011-02-14
Rated 3 out of 5 by from I tried this recipe for my cupcakes. the cream filling was very tasty but was very runny. Your instructions should (at least for begginers like myself)be a little more clearer as to how long it takes for the filling to get to the consistency needed to fill the pastry bag. I am going to try again and leave in the refrigerator at least 5-6 hours if not longer.
Date published: 2011-08-21
Rated 5 out of 5 by from I was making a peach dessert; I had a graham cracker crumb crust with a layer of hot fudge and made this pastry cream to pour on top before adding sliced peaches from the can. Instead of discarding the syrup from the peaches, I added it to the cream filling while it was cooking. It gave it a nice mild peach flavor that went well with the dessert. SOOOOO Yummy!
Date published: 2011-03-23
Rated 1 out of 5 by from I should have read the reviews. it is a Boston sort of cream, yellow and my eggs started to scramble.I really don't like the taste but it is to late to do anything else.It is in the cupcakes,hopefully the frosting will cover up the taste.
Date published: 2013-09-11
Rated 2 out of 5 by from This recipe didnt turn out as a nice cream as you would find in a cream puff. It was more of a Boston Creme consistency which is what I didnt like. Be very careful when heating the ingredients, scrambling the eggs is very easy to do.
Date published: 2011-05-20
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