Fillings

Vanilla Cream for Pastries

Name: Vanilla Cream for Pastries
Prep time: 10 min
Total time: 10 min
Yield: 1521 g
Cuisine: French
Ingredients: 750 g Whole milk; 300 g Heavy cream 35%; 200 g Caster sugar; 120 g Cornstarch; 150 g Unsalted butter 82%; 1 piece Vanilla pods

Ingredients

Target weight (g)g

Edit the total weight or any ingredient weight to recalculate the whole recipe

IngredientsWeightUnit costCost

Whole milk

g€/kg

Heavy cream 35%

g€/kg

Caster sugar

g€/kg

Cornstarch

g€/kg

Unsalted butter 82%

g€/kg

Vanilla pods

€/piece

Your total cost comes straight from your invoices

Entering every purchase price by hand gets tedious fast. In LogiBake, a photo of your invoices is enough: the total cost is calculated automatically — materials and labor.

Explore invoice management

Preparation steps

1
Heat milk with split vanilla bean.
2
Whisk yolks, sugar and cornstarch.
3
Pour hot milk over yolks. Return to heat, cook until thick.
4
Add butter. Cover surface with cling film.
5
Cool completely. Load into piping bag for filling.

Take a photo of your recipe: LogiBake extracts it in seconds. And from the ingredients alone, the AI also generates the professional production process — temperatures, times, technical steps.

See recipe recognition

Nutritional values

Per 100g

Calories

251.4 kcal

Protein

2.1 g

Carbs

23.0 g

Sugars

16.2 g

Fat

16.7 g

Saturated fat

11.1 g

Fiber

0.1 g

Salt

0.1 g

Allergens

Milk

Allergens, composition, use-by date, weight, price, nutrition facts: LogiBake brings it all together on a compliant label. Both the content and the design are up to you.

Learn more about labeling

Other recipes in the same category

Whipped Salted Butter Caramel Lemon Chantilly Cream Vanilla Chantilly Cream Crème Caramel Chiboust Cream Almond Cream

LogiBake does not replace your expertise.

It gives you the tools to make the most of it.

Start for free See the features Frequently asked questions