Name: Vanilla Mascarpone Pastry Cream Filling
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 8
Ingredients: 13 g gelatin (4 sheets or powdered; soak sheets in cold water before using); 450 ml whole milk; 50 ml whipping cream (around 30–35% fat); 2 piece vanilla beans (split and seeds scraped; pods used for infusing); 90 g superfine sugar; 25 g custard powder; 25 g all-purpose flour; 90 g egg yolks (about 5 large yolks, at room temperature); 30 g cocoa butter (finely chopped); 50 g unsalted butter (softened); 30 g mascarpone cheese (room temperature)

Rich vanilla pastry cream set with gelatin, cocoa butter and mascarpone—silky, pipeable filling for tarts, choux, layer cakes and entremets.

Vanilla Mascarpone Pastry Cream Filling

This pastry cream combines a vanilla custard base with gelatin, cocoa butter, and mascarpone for a filling that sets more firmly than a standard creme patissiere. It works well for choux, tart shells, cakes, and layered desserts where you want a cream that holds its shape after chilling.

Main Components

Gelatin gives the cream structure, cocoa butter supports the texture, and mascarpone adds body without making the filling too dense. Vanilla beans provide the main flavour, so proper infusion matters here.

Mixing Notes

Infuse the milk and cream with the vanilla seeds and pods before cooking.
Whisk the custard continuously to avoid lumps.
Add the gelatin, cocoa butter, butter, and mascarpone while the base is still warm.
Blend until smooth, then chill with film directly on the surface.

Uses

Fill cream puffs and eclairs
Spread into tart shells
Layer in cakes
Pipe into plated dessert components

Storage Notes

Make the pastry cream up to 2 days ahead and store it chilled with film touching the surface. Whisk briefly before using if it has tightened in the refrigerator.