Vanilla Pudding Pastry Filling Fast Recipes

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VANILLA PASTRY CREAM



Vanilla Pastry Cream image

The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.

Provided by Kevin Ryan

Categories     Desserts     Frostings and Icings

Yield 12

Number Of Ingredients 7

2 cups milk
½ cup white sugar
1 vanilla bean, halved lengthwise
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt

Steps:

  • Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  • Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  • When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  • Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.7 g, Cholesterol 115.9 mg, Fat 6.9 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 34.1 mg, Sugar 11.4 g

VANILLA PUDDING PASTRY FILLING FAST



Vanilla Pudding Pastry Filling Fast image

Great for Cream Puffs, Eclairs, Fruit Crepes, Trifles, Doughnuts, Anything that uses a cream filling....

Provided by The Miserable Gourm

Categories     Dessert

Time 10m

Yield 18 creampuffs

Number Of Ingredients 3

1 (4 1/2 ounce) box vanilla instant pudding mix
1 cup milk
2 cups heavy cream, whipped

Steps:

  • Whisk milk and instant pudding and let sit till thickened, about 5 minutes.
  • Fold into Whipped Heavy Cream.
  • Fill pastry bag and pipe into desired shell, or spoon into trifle, etc.
  • Now, I use this in my cream puffs and top with drizzled chocolate. I use these with a hint of cinnamon inside dessert crepes and top with berry sauce (see recipe for mixed berry sauce). I use this as a frosting for cupcakes, and brownies. The possibilities are endless.
  • This is enough for one cream puff recipe. Feel free to double or triple according to your needs.

HOMEMADE VANILLA PUDDING



Homemade Vanilla Pudding image

A delectable dessert. There is no substitute for the butter.

Provided by Rosemary

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 5

Number Of Ingredients 6

2 cups milk
½ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Steps:

  • In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g

VANILLA PUDDING



Vanilla Pudding image

Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 4

Number Of Ingredients 7

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla

Steps:

  • In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
  • Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g

BEST EVER CREAM PUFFS WITH VANILLA FILLING



Best Ever Cream Puffs With Vanilla Filling image

These cream puffs are simple and the filling is to die for. I hope you enjoy my grandma's famous cream puffs. The serving size is probably a little off it's easy to eat a whole batch with 2 people. You can make these any size you want so the yield could be a little different for you.

Provided by ashleyvonrock

Categories     Dessert

Time 55m

Yield 24 cream puffs, 4-6 serving(s)

Number Of Ingredients 8

1 cup water
1/2 cup butter or 1/2 cup margarine
1/4 teaspoon salt
1 cup flour
4 eggs
5 ounces instant pudding mix (1 large box, flavor of your choice, I use vanilla)
8 ounces milk (1 cup)
8 ounces Cool Whip (1 regular container)

Steps:

  • preheat oven to 450 degrees.
  • bring butter/margarine and water to a boil in medium saucepan.
  • take off heat
  • stir in all flour and salt until it balls up.
  • let cool 10 minutes
  • beat in eggs, one at a time.
  • drop by spoonfuls onto greased cookie sheet.
  • bake for 15 minutes.
  • reduce heat to 325 degrees.
  • bake for 25 minutes.
  • Do Not Open The Oven during this time.
  • Start the cream filling during cooking.
  • mix instant pudding with milk.
  • add cool whip
  • blend until smooth.
  • slice open shells and fill with filling.
  • sprinkle with powdered sugar.

FRENCH VANILLA CREAM PUFFS



French Vanilla Cream Puffs image

French vanilla filling dotted with mini chocolate chips is sandwiched in puffy pastry for this elegantly sweet dessert. You could substitute white chocolate or chocolate pudding for the vanilla if you like.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
FILLING:
1-1/2 cups cold milk
1 package (3.4 ounces) instant French vanilla pudding mix
1 cup whipped topping
1 package (10 ounces) miniature semisweet chocolate chips
Confectioners' sugar

Steps:

  • In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough., For filling, in a bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping and chips. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.

Nutrition Facts : Calories 132 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 111mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

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