Pastry cream, or crème pâtissière, is a classic French custard made from milk, egg yolks, sugar, and cornstarch. It’s thick, creamy, and infused with vanilla, making it the perfect filling for countless pastries. While the ingredients are simple, the secret to perfect pastry cream lies in the technique: tempering the eggs, constant whisking, and careful heat control. This recipe delivers a smooth, lump-free, and deeply flavorful cream that elevates any dessert it touches.
Ingredients:
- 2 cups (480ml) whole milk
- 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
- ½ cup (100g) granulated sugar, divided
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 2 tablespoons (28g) unsalted butter
Instructions:
1. Infuse the Milk
- In a medium saucepan, combine the milk and the seeds from the vanilla bean along with the scraped pod.
- Heat over medium heat until it just begins to simmer. Do not boil.
- Remove from heat and let it sit for 10 minutes to allow the vanilla to infuse.
- If using vanilla extract instead of a bean, add it later after cooking.
2. Prepare the Egg Mixture
- In a medium bowl, whisk together the egg yolks and ¼ cup of the sugar until pale and thick.
- Add the cornstarch and whisk until smooth and fully incorporated.
3. Temper the Eggs
- Remove the vanilla pod from the warm milk.
- Slowly pour about half of the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook the Pastry Cream
- Return the saucepan to medium heat.
- Whisk constantly as the mixture heats and thickens. This takes about 2–3 minutes after it starts to bubble.
- Once it reaches a thick, pudding-like consistency, remove from heat.
5. Finish the Cream
- Immediately whisk in the butter until fully melted and the cream is smooth.
- If using vanilla extract, stir it in now.
6. Cool the Pastry Cream
- Transfer the pastry cream to a clean bowl.
- 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 or until fully chilled.
Tips for Perfect Pastry Cream:
- Whisk constantly: This prevents lumps and ensures even cooking.
- Use whole milk: It provides the best texture and richness.
- Strain if needed: For extra smoothness, strain the cream through a fine mesh sieve before chilling.
- Storage: Keep refrigerated in an airtight container for up to 3 days. Stir before using.
How to Use It:
- Fill éclairs or cream puffs
- Layer in trifles or parfaits
- Spread in fruit tarts
- Swirl into cakes or cupcakes
- Serve with fresh berries and whipped cream
This Pastry Cream Secret Recipe is your gateway to mastering French-style desserts at home. Once you’ve made it from scratch, you’ll never go back to store-bought fillings. Want to take it further? Try flavoring it with espresso, citrus zest, or even melted chocolate for a custom twist.