Black Raspberry Pastry Cream Filling
A silky, fruit-forward pastry cream that adds a touch of elegance to cakes and French desserts.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings10
This black raspberry pastry cream is a versatile, refined filling that pairs beautifully with vanilla cakes, cream puffs, or tarts. The combination of smooth custard and tart berry puree creates a vibrant, naturally colored cream.
Quick to prepare, it comes together in just 15 minutes and benefits from a brief chill before using. A splash of Chambord adds a subtle berry liqueur note that deepens the flavor without overpowering.
Ingredients
Servings
Converted amounts are rounded.
Advertisement
Method
- In a small saucepan, warm the milk over low heat until it just begins to steam. Do not let it boil.
- Meanwhile, in a bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth and pale.
- Slowly pour half of the hot milk into the egg mixture, whisking constantly to temper the yolks.
- Pour the egg-milk mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, for 1–2 minutes, until the custard thickens and reaches 170°F on a digital thermometer.
- Remove from heat. Stir in the black raspberry puree, vanilla extract, and Chambord until fully incorporated.
- Transfer the cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until thoroughly chilled before using.
💡 Tips
- For a seed-free puree, strain the black raspberry pulp through a fine-mesh sieve.
- Chill the cream for at least 2 hours to set properly before piping or spreading.
- If Chambord is unavailable, substitute an equal amount of black raspberry syrup or another berry liqueur.
Inspired by a recipe from The Spruce Eats