Puff Pastry Cream Recipe

This recipe for puff pastry cream can be used in puff pastries, eclairs, or is also delicious as a layer in a fruit trifle.


3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
1 1/2 cups heavy cream


Combine sugar, flour and salt in a 2 quart saucepan and stir in the milk. Cook over medium heat while stirring until the mixture boils and starts to thicken.

Slightly beat the egg yolks in a small bowl.

Use a small amount of the heated milk mixture and fold into the yolks.

Slowly pour egg mixture back into milk mixture while stirring.

Reduce heat to medium-low and cook for about 8 minutes or until the mixture thickens and covers the spoon evenly. Be sure not to boil.

Remove from heat and stir in vanilla.

Run the custard through a strainer to remove any over-cooked egg pieces.

Cover with plastic wrap and chill for about 2 hours.

Once the custard is cooled, use a mixer on medium speed and beat the heavy whipping cream until peaks form.

Gently fold the whipped cream into the custard.