Name: Vanilla Pastry
Cook time: 18 min
Total time: 18 min
Yield: 10 pieces
Ingredients: 250 g all-purpose flour, sifted (about 2 cups); 1 tsp active dry yeast; 40 g sugar (about 3 tbsp); 1 pinch of salt; 1 egg (size M); 110 ml lukewarm milk (about ½ cup); 60 g soft unsalted butter (about ¼ cup); 1 tsp vanilla extract; 250 ml milk (about 1 cup); 1 tsp vanilla extract or 1 vanilla bean; 2 egg yolks; 50 g sugar (about ¼ cup); 25 g cornstarch (about 2½ tbsp); 1 egg yolk; 1 tbsp milk; Blueberries (for the center); Powdered sugar

Food with Style Baking Club

Bake it step by step on video

Baking course with 9 modules and 34 video lessons
1:1 chat with the Food with Style Baking Chef
Community chat and E-Book with 100 recipes

Discover the Baking Club

From 8,33 € a month (99,90 € billed yearly)

1 year included with the Baking Set + Baking Course & E-Book

FAQ

Vanilla Pastry Questions

Can I make the vanilla cream and the dough ahead of time?

The vanilla cream is ideal for making ahead, since it has to cool completely anyway before it can be whisked smooth and piped. Cook it a day in advance, cover it directly on the surface so no skin forms, and chill it. The yeast dough is best shaped and baked the same day, but you can slow the 60-90 minute rise by letting it proof in the fridge and bringing it back to room temperature before dividing.

My yeast never got foamy in the first step - can I still use it?

No, if nothing happens within the 8-10 minutes the yeast is either dead or the milk was too hot. The milk should be lukewarm, not hot, because heat above body temperature kills active dry yeast. Start that step again with fresh yeast and properly lukewarm milk, otherwise the dough will never double.

Can I substitute the butter or the milk to make these dairy-free?

Yes, the 60 g soft butter can be swapped for a firm plant-based block butter, and both the 110 ml dough milk and the 250 ml milk for the cream can be replaced with a neutral, full-fat plant milk such as oat or soy. Keep the substitute butter genuinely soft, since it has to be kneaded into the already-smooth dough. The pastry cream still sets, because the thickening comes from the 25 g cornstarch and the 2 egg yolks, not the milk fat.

Why did my vanilla cream turn out lumpy or runny?

Lumps usually mean the hot milk went into the yolk mixture too fast, or the cream was not stirred constantly while cooking - pour the hot milk in gradually while whisking, and keep stirring the whole time in the saucepan. A runny cream means it did not cook long enough; the cornstarch needs to come up to a boil to thicken fully into a pudding-like consistency. If lumps appear anyway, pass the finished cream through a sieve before covering and cooling it.

How should I store the finished pastries, and how long do they keep?

Because they contain an egg-yolk-based cream, store them covered in the fridge rather than at room temperature. They taste best on the day they are baked, when the yeast dough is still soft. Let them sit out briefly before serving so the dough loses its chill, and dust with the powdered sugar only just before serving so it does not dissolve.