Easy Sugar Free Pastry Cream (Filled Croissant)

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Pastry Cream is a classic French derived and stirred on the stovetop custard (crème pâtissière).

Easy Vanilla Pastry Cream

Pastry cream is usually used to fill eclairs, cream puffs, tarts, or as a spread between cake layers as well as encased in other dainty and delectable dessert pastries.

I figured I would keep life simple for me being this was my first ever homemade batch of this lightly sweetened, rich and thick cream. So rather than make an eclair, tart or cream puff to fill and showcase it in, I decided to use it for starters on a warm buttery croissant instead. 😉 (see photo below).

Oftentimes, making pastry cream has been thought to be a complicated and complex recipe—when I can promise you it’s not. So read the easy recipe below and give it a try and I think you’ll change your mind.

RECIPE VIDEO

Croissant Pastry filled with Easy Vanilla Pastry Cream
Veiled attempt at stuffing pastry cream in super fragile and flaky Phyllo Dough. 😳

Have napkins and a spoon at hand for this open pastry filled croissant cream sandwich. The croissant was crispy and flaky and combined with this silky smooth vanilla pastry cream inside—boy was it sure delicious and I didn’t even mind a little mess. Neither will you! 😃

RECIPE

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Easy Sugar Free Vanilla Pastry Cream

Course Dessert
Keyword dessert, dessert cream, ecclairs, pastry cream
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 3 hours
Total Time 3 hours 10 minutes
Servings 1 cup

Ingredients

  • 1/2 cup Allulose Sweetener
  • 1/8 cup Cornstarch
  • Pinch Salt
  • 1 cup Milk
  • 3 Egg Yolks
  • 2 tbsp Butter
  • 2 tbsp Vanilla Extract or Vanilla Stevia Drops

Instructions

  1. Hear milk on stove top on low heat just until it comes to a very low boil or steam.

  2. In a bowl, whisk the egg yolks. Then add in sugar, cornstarch, and salt and continue whisking briskly until combined and it is of a creamy yellow and smooth consistency.

  3. Add the tempered egg mixture to the rest of the hot milk on medium heat on stove top and continue brisk whisking until the mixture thickens and becomes creamy and a pale yellow.

  4. Remove from heat and add the butter and vanilla.

  5. Cut warm croissants in half and spread pastry cream. Sandwich with the other half and top with fruit or chocolate shavings (optional).

  6. Transfer custard to a bowl and place over a bowl of ice water to cool for at least 30 to 45 minutes.

  7. Cover the top of custard with Saran Wrap to prevent a skin from forming. Refrigerate custard for several hours before serving. Store in fridge for no more than 2 to 3 days.

Recipe Notes

Whenever possible use organic ingredients.

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