Pastry cream, or crème pâtissière, is the creamy vanilla custard that gives éclairs, cream puffs, and fruit tarts their irresistible texture. Made with milk, eggs, sugar, and butter, this luxurious filling is a must-know recipe for any baker. It’s simple to prepare and endlessly versatile — you can flavor it with chocolate, coffee, or even citrus for a personalized touch.
👩🍳 Who Is This Recipe For?
This recipe is perfect for:
- Beginner bakers learning classic pastry techniques.
- Dessert lovers who enjoy creamy, homemade fillings.
- Fans of French pastries like éclairs and tarts.
- Anyone looking to add a professional touch to their baking.
🌟 Why It’s Great
- Velvety texture: Smooth, rich, and luscious.
- Authentic taste: Real vanilla and butter for bakery-quality flavor.
- Simple ingredients: Everything you need is likely already in your kitchen.
- Customizable: Add chocolate, coffee, or fruit zest to make it your own.
🍽️ Kitchen Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Fine-mesh sieve
- Plastic wrap
- Measuring cups and spoons
Ingredients
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar, divided
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- ¼ cup (30 g) cornstarch
- 2 tablespoons (30 g) unsalted butter, cut into small pieces
🥣 Instructions
Step 1: Heat the Milk
In a medium saucepan, combine the milk, half the sugar (¼ cup), and vanilla bean seeds (if using extract, add later). Heat over medium until it just starts to simmer.
Step 2: Whisk the Egg Mixture
In a mixing bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale.
Step 3: Temper the Eggs
Slowly pour one-third of the hot milk into the egg mixture while whisking constantly. Then return the mixture to the saucepan with the rest of the milk.
Step 4: Cook Until Thick
Whisk continuously over medium heat until the cream thickens and starts to bubble (2–3 minutes). Continue whisking for another minute to cook out the starch.
Step 5: Finish the Cream
Remove from the heat, add butter and vanilla extract (if not using a bean), and whisk until smooth and glossy.
Step 6: Strain and Cool
Strain through a fine sieve into a clean bowl. Press plastic wrap directly on the surface and let it cool at room temperature. Refrigerate for at least 2 hours before using.
💡 Tips for Success
- Whisk constantly to prevent lumps.
- Strain while still warm for a silky texture.
- Use high-quality vanilla for the best flavor.
- Chill thoroughly before piping or spreading.
🍫 Flavor Variations
- Chocolate: Stir in 4 oz (113 g) chopped dark chocolate after cooking.
- Coffee: Add 2 tbsp instant espresso powder to the hot milk.
- Citrus: Mix in 1 tbsp orange or lemon zest for a bright twist.
🧁 Serving Ideas
- Fill éclairs, cream puffs, or doughnuts.
- Layer between cake sponges for a rich filling.
- Spoon into tart shells and top with fresh fruit.
🧊 Storage
- Refrigerator: Store in an airtight container for up to 3 days. Stir before using.
- Freezer: Not recommended — freezing changes the texture.
❓ FAQ
1. Can I make pastry cream in advance?
Yes! Make it up to 2 days ahead and store in the fridge.
2. My cream is lumpy — what went wrong?
No problem! Just pass it through a fine-mesh sieve while warm.
3. Can I make this dairy-free?
Yes — replace milk with almond or coconut milk and use vegan butter.
🍮 Conclusion
Mastering pastry cream is a key skill for any baker. This smooth, flavorful custard transforms your pastries into something truly special. Whether you’re filling éclairs, layering cakes, or topping tarts, this crème pâtissière recipe will become a staple in your dessert repertoire.
✨ Try it once, and it’ll be your go-to filling forever! ✨
