Pastry cream, or crème pâtissière, is a rich, silky custard used as a filling for classic desserts like éclairs, cream puffs, fruit tarts, and layered cakes. The secret to achieving the perfect pastry cream lies in the technique—proper tempering, continuous whisking, and precise ingredient ratios.
This luscious cream is made with simple ingredients, but mastering the method ensures a smooth, velvety texture without lumps. Whether you’re making a traditional French dessert or adding a creamy touch to your pastries, this recipe will elevate your baking skills.
Ingredients
- 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
- Infuse the Milk
- In a medium saucepan, combine whole milk and the seeds from the vanilla bean along with the scraped pod.
- Heat over medium heat until it just starts to simmer. Remove from heat and let it sit to allow the vanilla to infuse the milk.
- Prepare the Egg Mixture
- In a medium bowl, whisk together egg yolks and half of the granulated sugar (¼ cup) until pale and thick.
- Add cornstarch and whisk until smooth.
- 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, preventing curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the Pastry Cream
- Return the saucepan to the stove and cook over medium heat, whisking constantly.
- As the mixture heats up, it will thicken. Continue whisking until it reaches a pudding-like consistency (about 2-3 minutes after bubbling).
- Remove from heat and immediately whisk in butter until fully incorporated.
- Cool the Pastry Cream
- Transfer 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 to cool to room temperature, then refrigerate for at least 2 hours, or until well chilled.
- Use the Pastry Cream
- Once chilled, the pastry cream is ready to be used as a filling for éclairs, cream puffs, fruit tarts, or any dessert requiring a rich custard.
Tips & Variations
- Vanilla Bean vs. Extract: If using vanilla extract, add it after cooking, once removed from heat.
- Smooth Consistency: Whisk continuously while cooking to prevent lumps.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir before using to restore its smooth texture.
- Flavor Enhancements: Add cocoa powder, espresso, or citrus zest for unique variations.
Final Thoughts
Mastering pastry cream opens up a world of delicious possibilities in baking. Whether you’re filling éclairs or layering it in a cake, this silky, flavorful custard will elevate your desserts. Try different flavors and techniques to make it uniquely yours!
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