Wednesday, January 24, 2018


I've tried making pastry cream with peanut butter before, and since it was peanut butter + pastry cream it was delicious, but not perfect. Recently I became a brand ambassador for Better Body Foods, the company that makes PBFit, and I started playing around with using this powdered version of peanut butter in my bakes. It is great in recipes that have finicky textures that might be thrown off by traditional peanut butter. I was super excited with the way it was able to flavor pastry cream without making it greasy or too loose. Yay! After several tests and tweaks, I've decided this one is ready for you!

Serving ideas...
*Fluffernutter tart! This is what I've shown in the picture. It"s a chocolate tart shell filled with the peanut pastry cream, topped with marshmallow fluff, and sprinkled with salted peanuts.
*Peanut butter and jelly tartlets! Spread the base of a mini-tart with some jam or jelly. Top that with some peanut pastry cream, whipped cream, and fresh berries.
*Peanut mille feuille! Puff pastry layers with peanut pastry cream, fresh fruit, and whatever else you like...maybe pipe the top with chocolate ganache. Mmmm. Want.

You need to know...
*This recipe is for thick pastry cream. If you want to use it in a recipe where you would like a lighter mousse-like texture, make some whipped cream and carefully fold it in to the completely chilled pastry cream.
*If the pastry cream is too tight after chilling, break it up by stirring for a couple of minutes. 
*Once chilled, it's thick enough to be piped and to hold a shape.
*This recipe makes enough to fill one 8' tart shell.


480g (2 c) whole milk
1 vanilla bean or 1 tsp vanilla extract
2 eggs, large
2 egg yolks, large
150g (3/4 c) sugar, granulated
30g (1/4 c) corn starch
3/4 tsp table salt
62g (1/2 c) PBFit
28g (2 tbsp) unsalted butter, room temperature

In a sauce pot, heat the milk and vanilla over medium heat until steam begins to rise.

While the milk is heating, whisk to combine the eggs and egg yolks in a large mixing bowl.

In a small mixing bowl, whisk together the sugar, corn starch, salt, and PBFit. Once combined, whisk the dry ingredients in to the egg mixture.

Once the milk has wisps of steam, temper the egg and sugar mixture with the milk. 

Combine all of the ingredients back in the sauce pot over medium-high heat. Whisk constantly until it boils for one minute.

Push the mixture through a fine-mesh sieve in to the bowl of a stand mixer. Add in the butter, and mix for a couple of minutes with a paddle attachment.

Cover the surface with plastic wrap and chill in the refrigerator until cold.

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