Pastry cream, or Crème Pâtissière, is a rich, silky custard that serves as the perfect filling for eclairs, cream puffs, fruit tarts, and cakes. This classic French custard is made with milk, egg yolks, sugar, and cornstarch, creating a smooth, luscious texture that elevates any dessert. The secret to perfect pastry cream lies in the technique—proper tempering, continuous whisking, and the right balance of ingredients ensure a velvety, lump-free consistency.
This recipe follows traditional pastry techniques while incorporating expert tips to achieve the best results. Whether you’re a home baker or an aspiring pastry chef, mastering this pastry cream recipe will unlock a world of delicious possibilities.
Ingredients:
For the Pastry Cream:
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- ½ cup granulated sugar, divided
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
Instructions:
Step 1: Infuse the Milk
- In a medium saucepan, combine whole milk and the seeds from the vanilla bean along with the scraped pod.
- Heat the milk over medium heat until it just starts to simmer.
- Remove from heat and let it sit to allow the vanilla to infuse the milk.
Step 2: Prepare the Egg Mixture
- In a medium bowl, whisk together egg yolks and half of the granulated sugar (¼ cup) until the mixture is pale and thick.
- Add the cornstarch to the egg mixture and whisk until smooth.
Step 3: Temper the Eggs
- Remove the vanilla bean pod from the milk.
- Gradually whisk about half of the warm milk into the egg mixture to temper the eggs (this prevents curdling).
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
Step 4: Cook the Pastry Cream
- Return the saucepan to the stove and cook the mixture over medium heat, whisking constantly.
- As the mixture heats up, it will thicken. Continue whisking until it reaches a thick, pudding-like consistency (about 2–3 minutes after bubbling).
- Remove the saucepan from the heat and immediately whisk in the butter until fully incorporated.
Step 5: Cool the Pastry Cream
- Transfer the pastry cream to a clean bowl.
- To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pastry cream.
- Allow the pastry cream to cool to room temperature, then refrigerate for at least 2 hours, or until well chilled.
Step 6: Use the Pastry Cream
- Once chilled, the pastry cream is ready to be used as a filling for éclairs, cream puffs, fruit tarts, or layered cakes.
- Stir before using to restore its smooth texture.
Secret Tips for Perfect Pastry Cream
- Vanilla Bean vs. Extract: If using vanilla extract instead of a vanilla bean, add it after the mixture has thickened and been removed from the heat.
- Smooth Consistency: Whisk continuously while cooking to prevent lumps.
- Storage: Pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.
Mastering pastry cream opens up a world of delicious possibilities in your baking repertoire. Let me know if you’d like variations or additional tips! 🍰✨