Pastry cream, or crème pâtissière, is the smooth, rich custard that forms the base of countless French desserts. Whether you’re filling éclairs, layering cakes, or topping fruit tarts, this versatile cream adds an irresistible touch of sweetness and luxury. With this simple, step-by-step recipe, you’ll learn how to create flawless pastry cream every single time — smooth, velvety, and full of authentic vanilla flavor.
Who Is This Recipe For?
This recipe is ideal for:
- Beginner bakers who want to level up their skills with a professional pastry base.
- Dessert lovers eager to create bakery-style treats at home.
- Fans of classic French desserts, from éclairs to mille-feuille.
- Home cooks who value homemade, from-scratch flavor over store-bought fillings.
Why It’s Great
- Incredibly Versatile: Use it in éclairs, fruit tarts, cakes, or cream puffs.
- Rich and Authentic: Made with real vanilla, milk, and butter for a genuine French taste.
- Easy to Customize: Turn it into chocolate, coffee, or fruit-infused pastry cream effortlessly.
- Simple Ingredients: Uses everyday pantry staples for a luxurious result.
Kitchen Equipment Needed
To make perfect pastry cream, you’ll need:
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Mixing bowls
- Plastic wrap
- Measuring cups and spoons
Ingredients
- 480 ml (2 cups) whole milk
- ½ cup (100 g) granulated sugar, divided
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 30 g (¼ cup) cornstarch
- 2 tbsp (30 g) unsalted butter, finely chopped
Step-by-Step Instructions
Step 1: Heat the Milk Mixture
In a medium saucepan, combine the milk, half the sugar (¼ cup), and the seeds of a vanilla bean.
If you’re using vanilla extract, save it for later.
Warm the mixture over medium heat until it just begins to simmer, stirring occasionally to dissolve the sugar.
Step 2: Prepare the Egg Mixture
In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch.
Continue whisking until the mixture becomes pale and creamy, about 2–3 minutes.
Step 3: Temper the Eggs
Gradually pour one-third of the hot milk mixture into the egg mixture while whisking constantly to prevent curdling.
Then, pour the tempered egg mixture back into the saucepan with the rest of the milk.
Step 4: Cook Until Thickened
Cook the mixture over medium heat, whisking continuously until it thickens and starts bubbling — about 2–3 minutes.
Continue cooking for another minute to fully cook the cornstarch.
Step 5: Add Butter and Vanilla
Remove the saucepan from heat.
Whisk in the butter and vanilla extract (if not using a vanilla bean) until smooth and glossy.
Step 6: Strain and Cool
Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Let it cool to room temperature, then refrigerate for at least 2 hours before use.
Tips for Perfect Pastry Cream
- Use Fresh Ingredients: Fresh milk, eggs, and butter make a noticeable difference.
- Whisk Constantly: Prevents lumps and keeps the texture silky.
- Always Strain: Guarantees a smooth, professional finish.
- Cover Properly: Prevents a skin from forming on top during cooling.
Delicious Variations
- Chocolate Pastry Cream: Stir in 4 oz (113 g) chopped dark chocolate after removing from heat. Mix until melted and smooth.
- Coffee Pastry Cream: Dissolve 2 tbsp instant coffee granules into the hot milk mixture before tempering the eggs.
- Fruit-Infused Pastry Cream: Add fruit purée or zest after cooking for a refreshing twist.
How to Use Pastry Cream
- Fill éclairs or cream puffs for a bakery-style treat.
- Layer between cakes for a decadent texture contrast.
- Spoon into tart shells and top with berries or fresh fruit.
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Whisk gently before using to restore creaminess.
- Freezer: Not recommended — freezing can cause the texture to separate.
FAQ
1. Can I make pastry cream ahead of time?
Absolutely! You can prepare it up to 2 days in advance and store it in the fridge.
2. What should I do if my pastry cream becomes lumpy?
Simply strain it through a fine-mesh sieve while it’s still warm — it’ll turn silky again.
3. Can I make a dairy-free version?
Yes. Substitute the whole milk with almond, soy, or coconut milk and use vegan butter.
4. Why did my pastry cream turn watery?
This usually happens if it wasn’t cooked long enough. Always cook until it thickens and bubbles.
Conclusion
Mastering crème pâtissière is a true baker’s milestone. With its smooth texture, rich vanilla flavor, and endless versatility, this pastry cream will elevate your homemade desserts to professional quality. Whether you’re baking for family, friends, or special occasions, this foolproof recipe guarantees sweet success every time.
