Dulce De Leche Pastry Cream

You will love Dule de Leche Pastry Cream!! Pastry Cream (Creme Patissiere) is a delicious creamy filling for napoleons, profiteroles, tarts, cakes and more! This easy recipe for dulce de leche pastry cream has step-by-step photos so you can succeed in cooking pastry cream!

I was always scared of pastry cream, the thought of making it made me stay away. Now you can’t get me to stop making it.

What is pastry cream?

Pastry cream is just a thick creamy custard. Made by cooking egg yolks and milk. It is commonly used to fill cakes, tarts, and French pastries such profiteroles, eclairs, napoleons.

What ingredients do you need to make dulce de leche pastry cream?

• Large Egg, yolks only save the egg whites for meringue cookies
• Granulated Sugar or Caster Sugar
• Cornstarch/ Cornflour
• Whole Milk
• Salt
• Butter, cold
• Pure Vanilla Extract 
• Dulce de Leche 

How do you make Dulce de Leche Pastry Cream?

In a medium bowl add the egg yolks, corn starch and 3 tablespoons of sugar. Whisk for two minutes, the mixture should be much lighter in color.

If you want a thicker/ sturdier pastry cream use the full 3 tablespoons of cornstarch/ cornflour. If you prefer a looser/ runnier pastry cream use 1 1/2 Tablespoons.

Over low-medium heat cook whole milk, salt, and remaining 1 Tablespoon of sugar in a medium saucepan. Let the mixture cook for a couple of minutes to warm it up – do not boil the milk.

Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. This is tempering the eggs, which prevents them from scrambling! Once the eggs have been warmed by the small addition of milk add all of the milk slowly and whisk to combine.

Add the whole mixture back to the pot. Whisking constantly cook over low-medium heat for another couple of minutes. The mixture will slowly, then quickly thicken up. Watch for the mixture to “burp” bubbles- they will pop on the surface. Once this happens take the pot off the heat immediately.

Add the cold cubed butter to help cool the mixture and stop the cooking process. Next, add the vanilla extract and dulce de leche, whisk vigorously to combine.

Let the mixture cool then pour into an air-tight container and place plastic wrap on top and push directly on top of the cream- this helps prevent a thick skin from forming. Place the container in the fridge to chill for at least two hours or up to three days.

Craving more Dulce de Leche? Try my:

• Banoffee Pie
• Dulce de Leche Napoleon

Please let me know if you make this Dulce de Leche Pastry Cream Recipe by leaving a rating and review below!

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Dulce De Leche Pastry Cream

★★★★★ 5 from 1 reviews

• Author: Elizabeth Waterson I Confessions of a Baking Queen
• Prep Time: 10
• Cook Time: 10
• Total Time: 2 Hours 20 Minutes
• Yield: 10oz (1 1/4 Cups) 1x
• Category: Dessert
• Method: Cook
• Cuisine: French

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Description

You will love Dule de Leche Pastry Cream!! Pastry Cream (Creme Patissiere) is a delicious creamy filling for napoleons, profiteroles, tarts, cakes and more! This easy recipe for dulce de leche pastry cream has step-by-step photos so you can succeed in cooking pastry cream!

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Scale 1x2x3x

Ingredients

• 3 Large Egg yolks 
• 3 Tablespoons Granulated Sugar + 1 Tablespoon Granulated Sugar 
• 3 Tablespoon Cornstarch/ Cornflour 
• 8oz (1 Cup) Whole Milk
• 1/4 Teaspoon Salt
• 2 Tablespoons Butter, cold and diced
• 1 Teaspoon Pure Vanilla Extract 
• 2oz Dulce de Leche, store-bought is fine

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Instructions

1. In a medium bowl whisk together the egg yolks, corn starch and 3 tablespoons of sugar. Whisk for two minutes, the mixture should be much lighter in color. 
2. In a medium saucepan over low-medium heat add the whole milk, salt, and remaining 1 Tablespoon of sugar. Let cook for a couple of minutes to warm it up – do not boil the milk. 
3. Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine. 
4. Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will “burp” bubbles will pop on the surface- this shows it is done.
5. Take off the heat and immediately add the cold butter to help cool the mixture and stop cooking. Add vanilla extract and dulce de leche. Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days. 

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Notes

If you want a thicker/ sturdier pastry cream use the full 3 tablespoons of cornstarch/ cornflour. If you prefer a looser/ runnier pastry cream use 1 1/2 Tablespoons.

Keywords: Pastry cream, dulce de leche,

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