Pastry Cream Recipe Demonstration - Joyofbaking.com 

I made your pastry cream recipe today for a fresh fruit tart and it was WONDERFUL. Glad you suggested a half-cup of softly whipped cream. I added kirsch. I painted apricot glaze on the tart crust and lightly topped the berries. Perfect! Had to share this with neighbors! Thank you! Thank you! (Glad I found you 11 years later!)

I did go to a few week long pastry classes but basically I'm self taught. Glad to hear you like the recipes and to open a bakery is a great goal to work towards.

After all these years I continue to use and follow your recipes. I’ve learned a lot from other chefs but you were my first and best! Thank you.

I tried this recipe way back and I loved it! I use it in everything from tarts to choux puffs to filling cakes. Now that I can find vanilla beans in my area, I'm excited to add them for my strawberry tart cream.

Oh, my word! I just made this. I never made a custard before. With your instructions, it was so easy. It’s also over the top delicious. I made a shortbread crust, and a strawberry and apple compote on top. It’s torture waiting for it to chill. I was amazed with the ease of this recipe, especially because the custard is so amazing. Thank you for sharing it.

This is the perfect recipe for pastry cream, this is the one that I've been looking for. Thank you very much Stephanie.

Your recipes are my always go to and accurate ones. Thank you for your time and patience to explain all the details and the joy of baking!

I have been using this recipe for at least 5 or 6 years for my banana cream pies that my nephews love! ❤️ Have a merry xmas and gracias 😊 ❤️🎄

I watch all your videos, you're absolutely amazing. Thanks, Stephanie.

I searched the internet for the best pastry cream demonstration and yours was by far the most informative and the most delicious recipe. The Vanilla bean just makes it more luxurious! Thank you ☺️

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This Pastry Cream recipe is awesome!! I used it to make a kiwi, strawberry and blueberry tart and it came out wonderfully. I enjoy watching your channel and trying your recipes. Please continue providing these wonderful tutorials and demonstrations. Bless you.

Fabulous recipe! Thank you Mrs. Stephanie Jaworski!

I love this lady, She's so nice in explaining and all her recipe's are simple.

I have to say I am really excited to try my first attempt at making pastry cream.I really appreciate the easy to follow demo~thanks so much!!!

Thanks for sharing this with all of us! Really appreciate the professionalism in the delivery, as opposed to the forced enthusiasm that usually accompanies these types of demonstrations.

Thank you so much, I was looking for a pastry cream recipe for a strawberry tart. Just came at the right time. Really appreciate it.

Thank you. I added mascarpone cheese then served in a cup with a little coffee liquor on the bottom of the cup and whipped cream on the top. I also added a touch of orange pills in the mix.

Haha, what a blast from the past! It looks like you and your hubby had very good video skills way back in 2011. Well done, ma'am!

Thank you so much for this recipe and detailed explanation! I'll be trying this out in a couple of days for my sisters birthday :)

Hi Mrs Stephanie.. love your recipe.. just tried it; my hubby and son love it.... all your recipes worked...apple pie, biscuits, pound cake, cream cheese.... thanks for sharing...

Delicious! So far everything I have made of yours has been so good. Thank you

Just made some. Worked great! The little Swiss Pastries bakery where I used to get fruit flans throughtout my entire childhood closed a years ago. I've been missing those flans. Finally figured I'll just have to make them myself. :)

I can't believe I started watching your videos when I was 8. It doesn't feel like this much time has passed. This one helped me to make my first fruit tart and it came out perfectly. Your videos helped me a lot in baking, they're very well made. c:

made this the other day.didn't add rum but it tasted so good. I made a blueberry tart with this pastry cream. am sure it would taste even better if I had vanilla bean. thank you for this lovely recipe 😋

Wow! So easy to make and so delicious. I love your easy to follow steps.

Hi Mrs Stephanie I love your recipe and thank you

Thank you very much for your lovely recipe i love it this cream

Thank you so much for this. The clearest both in vision and explanation I've found so far.

Nice recipe. You can also use a wooden spoon to stir over the oven. This will prevent the formation of lumps in your cream. Thanks for the recipe I love pastry cream so delicious with fresh berries. I

Yes, sounds like a great idea.

I love your creme. I've experimented with others and always come back to your recipe. The best.

Love watching your videos, made your pecan pie recipe This Thanksgiving (2022) and it was a big hit, Delicious! Looking forward to making your banana cream pie next. Thank you Stephanie you are an Amazing teacher.

Hello Stephanie!!! Your videos are great and easy to follow. You really give the correct measurements and ingredients. I did some of your recipe and they came out great. GOD bless you!!!! Thanks a lot.

Thank you so much for you videos, I am grateful for the way you explain everything ,that is very helpful,

Best Custard Tutorial! Thank you!

thank you! My family and i love the recipe!

I made the cream. It turned out so good. The video really made it easier to do.

Great recipe, can't wait to make it!

Great recipe & video! Thanks for your time!

u r so amazing and so precise with the technique.tthnks :)

You can make them the night before. Although the cream does tend to soften the tart shells, so if you want to keep the shells crisp you may want to fill them the day of serving. You can, however, make the pastry cream the day before. Just bring it to room temperature and give it a good stir to get rid of any lumps.

Hi I’m a new to ur channel and i love everything what you taught in baking. I learned alot. Thank you for sharing your recipes.. 😘

And here I am...looking for this recipe in order to make my Paris-Brest Recipe, because my Chantilly is never good. Love from central Portugal

I cannot wait to try this! Custard intimidates me lol but this looks simple. Thank you. 😁♥️

Thanks for the recipe.looks very good

Great recipe!

Tried this with oat milk and it worked pretty well. Video was very easy to follow. Thank you. Will be making donuts next

Nice and simple recipe!

i made a fresh fruit tart using your recipe for the crust and the filling sooo good

this was super good!! I made this, its amazing omg

Thanks you mam , I follow you before 12 years ,and I still learn more about you ,thanks

baked it and it came out totally but really so good. just became hubbies favorite. baking it for the second time. THANK YOU!

This is a lovely recipe thank you

Thank you so much for the recipe. It's really a fool-proof one. I used it with eclairs and fruit tarts. People went crazy over them. Great recipe!

Who knew that even l can do this. I will be following you a lot . Cheers

Thank you for this recipe, I tried it and it taste soooooooooooo good on my strawberry tart!

You are a god send! Thanks!

I'm gonna make that someday soon. It looks good.

Thanks you was yummy, i did add the liquor it was even yummier !!

made this cream today and it was absolutely divine. i ve put in liqueur d'orange in one half of the portion, was pretty damn fantastic as well! :D

Looks delicious!

thank you for this one, I need it for my cakes.

Love this.

LOVE IT, mine came out delicious

Thank you for the recipe :) I didnt have a whisk like you did just the electric mixer one so I couldnt use in pan while heating. It didnt come out smooth like I thought but tastes.amazing! :)

thank you for recipe. ur a real hero

Great recipe, thanks 😊

I love this recipe 👍

Very good recipe..thank you!

I like your explaining.

Love your videos thanks alot

Hi, just a few tips for your pastry cream : first, you can directly remove the vanilla seeds from the bean and put them in the milk while it's heating up. Then, you can put around half of the sugar in the milk at the beginning, that way it will form a kind of sirup at the bottom of the pan, which will prevent the millk from sticking to it, and your cream will cook way faster ;)

Yes, you can use it as a filling for cakes.

I bought some vanilla beans online and I cant wait until they come so I can make this!

I just want you to know Stefanie Jaworski of Joy of Baking, that you are my personal Jesus. I love everything about you, and your recipes never fail me. I wanted to learn how to make pastry cream, and I knew Stefanie Jaworski was the person to teach me.

Good recipe, thanks for sharing

I have cook it, comes up delicious.

Thanks Stephanie!! My pastry cream came perfect, We will use with waffles 🧇

You are the best .thank you

Thank you so much you creamy that's very good I try

Thank you so much for sharing.

yayy im going to use this for my boston creme cupcakes :D thanx

I liked this recipe. I used whole cream though and I also used five large egg yolks because another recipe called for these but i got lost because that recipe called for gelatin and I got confused so I was looking for someone to show me. Thankfully I found your video here which was very good!! You explained it very well. Only thing is i used a thermometer to 142 degrees to pasteurize the mixture. So I ended up with a mixture of three(!) recipes (yours and the other and then my last idea because of having to compensate but it was the best recipe afterwards. You got me through it! After it set up in the fridge, it was very very thick, probably because of the gelatin AND starch AND flour (haha). It was a much richer, more intense flavor by the two extra egg yolks and the cream and extra thick vanilla. lol So I had an idea to fix it into an even better IMHO Bavarian creme. I just warmed it up a bit with a hand mixer to desolve any lumps. I then made stabilized vanilla whipped cream. Finally, I folded that in to make my vanilla Bavarian cream. It was great on the chocolate Bavarian cream cake. That vanilla paste is a perfect suggestion! I used that and it came out much better than an extract! Everybody (37 people) LOVED it and it was ALL GONE. :D

thank you Stephanie😊

very clear and precise

made my furst fruit tart with your three videos and it came out PERFECTLY! Thank you

Thank you 👍👍well done 🌻

Yes. Although you probably want to let it firm up for a couple of hours in the fridge before using.

Yes, you can use this to fill cream puffs.

Yes. I would let it firm up in the fridge first before using it to fill the donuts.

ur a nice lady .thanks for answering very quickly .

Hmm I just made some, and they turned out really thick, and I added a little milk.. But I was afraid that the cream would taste like milk, so I just added about a tablespoon. However, I was relieved to realise that the thicker cream could hold its texture inside my Eclairs! Great recipe! Cheers. :)

Happy mother's day Great baking

Hi Stephanie! I luv ur videos, I also enjoy making them at home, thank you for that step by step elaborate detail of every recipe..I wanted to ask u can I make the pastry cream without the eggs n instead make like it like a white sauce with butter, flour, milk, sugar n yes vanilla..wanted to know your views...yet again luv ur videos n special thanks to u n who helps you take them ur videos almost feels like I m attending baking class...

I love the video.. I want to make a cake and use the custard as a filling...

If your pastry cream scorched then I would cook it at a lower heat. And try to use a heavy bottomed saucepan as that also prevents scorching. And stir constantly, especially the bottoms and sides of the pan.

great video so easy.... will do taday and let you knwo how it went.

This recipe looks really good! How would I turn it into a chocolate pastry cream?

Thank you 🌹🌹🌹