PIERRE HERME VANILLA CREAM

A classic vanilla cream recipe by Pierre Herme, perfect for filling eclairs, cakes, cremes, etc. Adjust the starch quantity for a thinner sauce-like consistency.

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🍦 Ingredients

• 500 ml milk
• 100 g sugar
• 4 egg yolks
• 40 g cornstarch
• 1 vanilla pod (or vanilla extract)

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Instructions

1. Prepare Milk:
   In a pot, combine milk, sugar, and vanilla pod pulp. Heat gently until small bubbles form at the edges. Do not discard the vanilla pod; keep it for infusing vanilla extract later.
   If no vanilla pod, add vanilla extract at the end to preserve aroma.
2. Mix Egg Yolks & Starch:
   While milk heats, whisk egg yolks and starch until smooth.
3. Temper Egg Yolks:
   Gradually add hot milk (about 10 tablespoons) into the yolks, stirring constantly to prevent scrambling.
4. Combine & Thicken:
   Pour tempered yolk mixture back into the pot. Heat over medium while stirring continuously with a whisk. When thickened to a mayonnaise-like consistency (takes about 15–30 seconds), reduce heat and stir for a few more seconds.
5. Cool & Flavor:
   Remove pot from heat and place in cold water bath. Add vanilla extract if using. Stir for 2–3 minutes to cool and blend flavors.
6. Store:
   Pour warm cream into a container, cover surface directly with plastic wrap to prevent skin formation, and refrigerate until use.

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Tips

• Taste and adjust vanilla at the end according to your preference.
• Use quality vanilla pod or extract for best flavor.

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Serving Suggestions

• Fill eclairs, cream puffs, or cakes
• Use as a base for other flavored creams

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