Silky Vanilla Mascarpone Pastry Cream Filling
JojoM
Rich vanilla pastry cream set with gelatin, cocoa butter and mascarpone—silky, pipeable filling for tarts, choux, layer cakes and entremets.
Silky, Spoonable & Perfectly Pipeable ✨
This silky vanilla mascarpone pastry cream is everything you want in a luxurious filling—rich vanilla flavour, a smooth custard base, and a perfectly stable structure thanks to gelatin and cocoa butter. The addition of mascarpone gives it a light tang and velvet-soft finish, making it ideal for tarts, choux buns, layer cakes, and elegant entremets.
If you’re looking for a sturdy yet silky cream that slices cleanly, pipes beautifully, and holds its shape even in warm kitchens, this is the filling you’ll come back to again and again. 🌟
What Makes This Pastry Cream Extra Silky? 🥄
This recipe elevates classic crème pâtissière using a few pastry-chef techniques:
- Gelatin sets the cream lightly for structure—perfect for piping into choux or spreading inside cakes.
- Cocoa butter adds stability and a glossy, supple finish.
- Mascarpone softens the texture while keeping it rich and creamy.
- Vanilla bean infusion builds deep, aromatic flavour with visible specks that look stunning in any dessert.
Together, these ingredients create a cream that’s beautifully smooth, luxurious, and reliably stable.
A Filling for Every Dessert 💛
This versatile cream works across many pastry applications:
- Choux pastries (éclairs, profiteroles, religieuses)
- Tart shells and fresh fruit tarts
- Layer cakes that need clean slicing
- Entremet layers requiring a pipeable, set cream
- Verrines and plated desserts
Its balanced richness and natural vanilla profile make it an elegant base that never overwhelms.
Tips for the Silkiest Pastry Cream 😌
- Chill in a shallow dish so it cools quickly and stays smooth.
- Use high-quality vanilla beans and infuse the pods for maximum flavour.
- Whisk constantly during cooking to avoid lumps.
- Press cling film directly on the surface to prevent a skin from forming.
These small steps make a big difference in achieving that perfectly glossy finish.
Ingredients: Vanilla Mascarpone Pastry Cream
(See ingredient lists from your frontmatter)
How to Make It
Follow the detailed steps from your recipe to soak the gelatin, infuse the vanilla milk, temper the yolks, cook the custard, and blend in the butter, cocoa butter, and mascarpone until silky smooth.
Once chilled, whisk briefly and enjoy a pastry-chef-worthy cream ready for piping, filling, and layering.
Why This Cream Works So Well in Modern Pastry 💡
Unlike traditional pastry cream, which softens quickly and isn’t ideal for tall cakes or intricate desserts, this version is:
- More stable
- Less sweet
- Silkier and lighter
- Better for clean slicing
- Easier to pipe beautifully
The combination of cocoa butter and mascarpone gives it a refined finish, while gelatin ensures perfect structure without stiffness.
Serving & Storage 🧊
This cream is best used within 48 hours. Keep refrigerated with cling film pressed directly onto the surface.
Because it’s set with gelatin, avoid freezing, which can create a grainy texture.
Perfect for assembling desserts ahead of time—just whisk before piping for a smooth finish.
FAQ
Can I make this vanilla mascarpone pastry cream ahead of time?
Absolutely—up to 2 days in advance. Store in the fridge with cling film touching the surface. Whisk before using to restore smoothness. Avoid freezing due to the gelatin.
Enjoy using this luxurious cream in all your pastry creations! 🍮✨
Silky Vanilla Mascarpone Pastry Cream Filling
JojoMRich vanilla pastry cream set with gelatin, cocoa butter and mascarpone—silky, pipeable filling for tarts, choux, layer cakes and entremets.
Chef's Tips
Chill the pastry cream quickly in a shallow dish to keep the texture smooth and prevent overthickening.
Use good-quality vanilla beans; scrape the seeds well and infuse the pods for a deeper flavour.
Whisk constantly when cooking the custard to avoid lumps and scrambled eggs.
Press cling film directly on the surface while cooling to prevent a skin forming.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Vanilla Mascarpone Pastry Cream
Instructions
Vanilla Mascarpone Pastry Cream
- 1
Soak gelatin in cold water until softened. If using powdered gelatin, bloom in cold water.
- 2
Heat milk and cream in a saucepan. Split vanilla beans, scrape seeds, and add both seeds and pods. Infuse 20 minutes off the heat.
- 3
Whisk sugar, custard powder, flour, and egg yolks in a bowl until smooth and pale.
- 4
Strain warm vanilla milk into the yolk mixture while whisking to temper.
- 5
Cook the mixture over medium heat, whisking constantly, until thickened (about 2 minutes).
- 6
Remove from heat, add cocoa butter and whisk to melt.
- 7
Add squeezed gelatin sheets (or bloomed powdered gelatin) and mix until dissolved.
- 8
Add softened butter and mascarpone, blending with an immersion blender until smooth and glossy.
- 9
Transfer to a shallow dish, press cling film on the surface, and chill for 30 minutes until set.
Comments & Reviews
Sara
9/8/2025
Perfect for fruit tarts. Sets cleanly and slices like a dream!
Marc
7/19/2025
Stable and silky. Added a splash of rum—amazing with chocolate desserts.
Amelia
5/2/2025
Used this in cream puffs—held beautifully overnight. Mascarpone takes it to another level.
Save, Plan & Shop Smarter
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Nutrition Facts
Serving Size: 60 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Create your own recipe
Add your personal creations and build your own recipe collection.
