Pastry Cream, Easy - Master Cookbook Recipe # 145

Name: Pastry Cream, Easy - Master Cookbook Recipe # 145
Prep time: 5 min
Total time: 5 min
Yield: 3 cups
Cuisine: Southern
Ingredients: 1 box (3.4 oz) Instant Vanilla Pudding mix; 1 cup whole milk; 2 cups heavy whipping cream; 1/4 tsp ground cinnamon (optional, if not topping with chocolate)

This "Easy Pastry Cream" is a clever shortcut that combines the stability of instant pudding with the rich mouthfeel of real whipped cream. It creates a filling that is sturdy enough to be piped into pastries without making them soggy, yet light enough to melt in your mouth.

This is recipe #145 in Tammy’s Master Cookbook.

Prep time: 5 minTotal time: 5 min

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Ingredients

1 box (3.4 oz) Instant Vanilla Pudding mix
1 cup whole milk
2 cups heavy whipping cream
1/4 tsp ground cinnamon (optional, if not topping with chocolate)

Instructions

Combine Pudding & Milk: In a medium mixing bowl, whisk together the instant vanilla pudding mix and the 1 cup of milk. Stir until the powder is dissolved and the mixture begins to thicken slightly.
Add Cream: Pour in the 2 cups of heavy whipping cream.
Whip: Using a hand mixer or a stand mixer, whisk the mixture on medium-high speed until it becomes thick and forms stiff peaks. Be careful not to over-whip into butter, but make sure it’s firm enough to hold its shape inside a pastry.
Flavor (Optional): If you are not plan on dipping your finished pastries in chocolate, you can fold in 1/4 tsp of cinnamon for a lovely warm flavor.
Fill: Use immediately to fill your cooled cream puffs or refrigerate until ready to use.

Notes

Tammy’s Tip: "Make sure you use instant pudding for this, not the kind you have to cook! The whipping cream is what makes this so much better than just plain pudding,it gives it that professional, airy texture. If you're filling cream puffs, just poke a little hole in the side or bottom and pipe it in until they feel heavy. They are just heavenly!"