Pastry Cream, or Crème Pâtissière, is the luxurious heart of countless desserts, offering a velvety texture and rich, custard-like flavor. In just 15 minutes of prep and 10 minutes of cooking, you’ll create a silky-smooth filling that’s perfect for eclairs, tarts, or layering in cakes. Its decadent blend of creamy richness and subtle sweetness makes every bite unforgettable.
After a quick chill for 4 hours, this versatile cream transforms into a luscious, spoonable delight that’s both indulgent and comforting. With its buttery undertones and delicate vanilla essence, it’s a treat that elevates any dessert to gourmet status. Whether you’re a baking novice or a seasoned pro, this recipe promises to impress with its simplicity and elegance.
Ingredients for Perfect Pastry Cream
- 1 cup (236 ml) whole milk
- 1 cup (236 ml) heavy cream
- 5 large egg yolks (save the whites for another recipe, like meringues or macarons)
- ⅔ cup (133 g) granulated sugar
- ¼ teaspoon table salt
- 3 Tablespoons cornstarch
- 4 Tablespoons (57 g) unsalted butter, cut into 4 pieces
- 1 ½ teaspoons vanilla extract
Step-by-Step Instructions
- In a large bowl or measuring cup, whisk together the milk, cream, and egg yolks until the yolks are fully broken up and the mixture is smooth.
- In a medium saucepan, combine the sugar, salt, and cornstarch, whisking to blend evenly.
- While whisking constantly, slowly drizzle the egg yolk mixture into the saucepan. Go slowly to avoid lumps and ensure even incorporation.
- Turn the stovetop heat to medium and whisk continuously until the mixture thickens to a pudding-like consistency. You’ll know it’s ready when the whisk leaves trails and the mixture coats the back of a spoon.
- Remove from heat and immediately pour the mixture through a fine mesh strainer into a heatproof bowl to ensure a smooth texture.
- Add the butter, one piece at a time, whisking until each piece is fully melted and incorporated.
- Stir in the vanilla extract until the mixture is smooth and well combined.
- Allow the pastry cream to cool at room temperature for 15-20 minutes, stirring occasionally to prevent a skin from forming.
- Place a piece of wax paper or plastic wrap directly on the surface of the pastry cream to prevent a skin, then transfer to the refrigerator to chill for at least 4 hours or up to 3 days before using.
Perfect Pairings: Serving Suggestions for Pastry Cream
Pastry cream is a versatile filling that shines in many desserts. Use it to fill éclairs, cream puffs, or profiteroles for a classic treat. It’s also perfect for layering in fruit tarts, cakes, or trifles. For a simple indulgence, spoon it over fresh berries or use it as a dip for pound cake or cookies.
Storage Secrets: Keeping Your Pastry Cream Fresh
Store your pastry cream in an airtight container with plastic wrap pressed directly onto the surface to prevent a skin from forming. It will stay fresh in the refrigerator for up to 3 days. If it thickens too much after chilling, whisk in a splash of milk or cream to restore its smooth consistency.
Time-Saving Tips for Busy Bakers
To save time, prepare your pastry cream a day ahead—it needs at least 4 hours to chill, so making it in advance is a smart move. Use a fine mesh strainer to ensure a silky texture without lumps, and whisk constantly while cooking to avoid scorching. These small steps will make the process smoother and faster!
Recipe Variations: Customize Your Pastry Cream
Experiment with flavors by adding citrus zest, almond extract, or a splash of liqueur like rum or Grand Marnier. For a chocolate twist, whisk in 2-3 tablespoons of cocoa powder or melted chocolate. You can also infuse the milk with vanilla bean, cinnamon, or lavender for a unique twist.
Essential Equipment for Perfect Pastry Cream
To make this recipe foolproof, you’ll need a medium-sized saucepan for even heating, a whisk for smooth mixing, and a fine mesh strainer to remove any lumps. A heatproof bowl is also key for straining and cooling the cream. These tools ensure your pastry cream turns out silky and flawless every time.
Pastry Cream (Crème Pâtissière)
Ingredients
- 1 cup whole milk 236 ml
- 1 cup heavy cream 236 ml
- 5 large egg yolks discard whites or see note for ideas on how to use leftover egg whites
- ⅔ cup granulated sugar 133 g
- ¼ teaspoon table salt
- 3 Tablespoons cornstarch
- 4 Tablespoons unsalted butter 57 g, cut into 4 pieces
- 1 ½ teaspoons vanilla extract
Instructions
- In a large bowl or large measuring cup, whisk together milk, cream, and egg yolks until the egg yolks are well-broken up and the mixture is thoroughly combined.
- In a medium-sized saucepan, combine sugar, salt, and cornstarch and whisk together.
- While still whisking, slowly drizzle egg yolk mixture into the saucepan. Go slowly so you have time to evenly incorporate the ingredients and eliminate any lumps that might otherwise form.
- Turn stovetop heat to medium and whisk constantly until it begins to thicken to a pudding-like consistency. How long this takes depends on your particular saucepan and stovetop, but you can tell it’s done when the whisk leaves trails through the mixture and it coats the back of a spoon (see video for visual).
- Remove from heat and pour immediately through a fine mesh strainer into a large, heatproof bowl.
- Add butter, one tablespoon at a time, whisking until completely melted after each addition.
- Stir in vanilla extract. Mixture should be smooth and completely combined.
- Allow pastry cream to cool at room temperature for 15-20 minutes, stirring occasionally to prevent a skin from forming, then place a piece of wax paper or plastic wrap directly against the surface of the pastry cream (to prevent a skin from forming as it chills).
- Transfer to refrigerator and allow to chill for several hours or up to 3 days before using.