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Nut butter pastry cream flavored with vanilla and a mix of hazelnut and almond butter, delicious!

For this recipe, you need two preparations, the nut butter that can be made a few days ahead, and a vanilla pastry cream. Here, I added some whipped cream to lighten it.

For the nut butter, you can find my recipe here

You can use this nut butter pastry cream to fill choux pastries, pies, etc.

I have used this recipe to fill my Christmas Eclairs, recipe can be found here

  • 6 servings
  • Easy
  • 1 h 30

Recipe :


1 1/4 cups (300 ml) milk

1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste

3 egg yolks

1/4 cup (50 grams) granulated white sugar

4 tbsp. (40 grams) cornstarch (corn flour)

1/2 cup (120 ml) heavy cream, very cold

About 4 tbsp. Nut butter find my recipe here


Into a small saucepan, add the milk, vanilla pod and seeds and bring just to boil

Meanwhile, in a medium-sized bowl, whisk the sugar and egg yolks together

Add the cornstarch to the egg mixture and whisk until smooth

Once the milk boils, remove from heat and add about half to egg mixture, whisking constantly to prevent curdling

Then pour the egg mixture back into the saucepan with the milk and cook over medium heat until custard thickens, whisking constantly

Remove from heat, pour into a clean bowl and immediately cover on contact with plastic wrap (lay the plastic wrap right onto the surface of custard) to prevent a skin from forming

Let cool at room temperature, then chill in fridge a few hours so the custard thickens

Once cooled and thickened, add the custard to the bowl of your stand mixer with the whisk attachment, whisk at high speed until custard is smooth

Continue whisking at high speed, while drizzling in the heavy cream, whisk until custard is firm and cream whipped

Then add about 4 tbsp. of nut butter, or more according to taste, again whisk at high speed until fully incorporated

This custard can be stored in the refrigerator up to 3 days


I don’t like to use pure vanilla extract in pastry cream, because I find that it “stains” the cream, instead of being pale yellow, it becomes “brownish”

Whisk vigorously before using to get rid of any lumps that may have formed

If there are pieces of eggs into your custard, pour it through a strainer

For lighter pastry cream, fold in 1/2 cup (120 ml) softly whipped cream to cooled pastry cream

For chocolate pastry cream, please check my recipe here

For coffee pastry cream, add 1/2 - 1 tbsp. instant espresso or coffee powder to the hot milk

For raspberry pastry cream, add 1/4 cup (60 ml) (or to taste) raspberry sauce to pastry cream


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