pastry-cream-filling.jpg|1
pastry-cream-filling.jpg|1

Pastry Cream Filling

Pastry Cream Filling
Our versatile Pastry Cream Filling works as well for éclairs and tortes as it does for cupcakes.
  • AmountAbout 1 1/3 cups of filling.
Print Recipe

Ingredients

  • 3 tablespoons all-purpose flour

  • 1/8 teaspoon salt

  • 6 tablespoons sugar

  • 1 cup half & half

  • 4 egg yolks

  • 1 teaspoon Pure Vanilla Extract, 4 Oz.

  • Tools

  • Round Tip 230

  • Disposable Decorating Bags

Instructions

Click to mark complete

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

Notes

How To

Reviews

Enjoyed this recipe?Why not try one of these!

VIEW ALL RECIPES
!