Pastry Cream, also known as Crème Pâtissière, is an essential component in many beloved desserts. It’s straightforward to make, stores well, and can be prepared ahead of time to reduce hands-on work when assembling tarts, éclairs, cakes, or other pastries.
This pastry cream recipe is versatile and reliable. I often make a double batch and use it across several desserts over a weekend. It pairs beautifully with fruit tarts, puff pastry tarts, and rolled pastries. If you enjoy baking, having a tub of homemade pastry cream in the fridge saves time and elevates simple desserts into impressive treats.
What is Pastry Cream?
Pastry cream is a vanilla-flavored custard thickened with starch and egg yolks. Its texture is richer than pudding and firmer than a traditional custard, making it ideal for piping or spreading into pastries. The core ingredients are whole milk, egg yolks, granulated sugar, cornstarch (or another starch), and vanilla. You can use vanilla bean, vanilla paste, or pure vanilla extract. Citrus zests like lemon or orange can be added for a subtle bright note, but they will change the classic vanilla profile.
Why You’ll Love This Pastry Cream
- No special equipment — just a saucepan and a whisk are all you need.
- Common pantry ingredients — most items are staples you likely already have.
- Elegant but easy — Crème Pâtissière sounds fancy, yet this recipe yields professional-quality results with minimal effort.
Vanilla Pastry Cream Ingredients
- Whole milk — full-fat milk gives the cream its rich texture and best flavor.
- Vanilla — use vanilla bean, vanilla paste, or pure vanilla extract.
- Granulated sugar — balances the custard; adjust to taste.
- Egg yolks — provide richness and structure.
- Cornstarch — thickens the cream and gives it a silky, stable texture; preferred here over flour.
- Unsalted butter — added off-heat to smooth and enrich the finished cream.
How to Make Pastry Cream (Crème Pâtissière)
- Prepare the milk: Reserve 1 tablespoon of the milk and set it aside. Heat the remaining milk over low to medium heat until it just reaches a simmer. If using a vanilla bean, split it and add the pod to the milk to infuse.
- Combine yolks and dry ingredients: In a bowl whisk together the egg yolks, granulated sugar, and cornstarch until smooth and slightly pale. If you like, add a small amount of lemon zest for brightness (optional).
- Temper the eggs: Add the reserved tablespoon of milk to the egg mixture to loosen it. Then slowly pour a small amount of the hot milk into the egg mixture while whisking continuously to temper the yolks. Continue adding the hot milk a little at a time, whisking constantly until fully combined.
- Cook and thicken: Strain the milk-and-egg mixture through a fine-mesh sieve back into the saucepan to remove any bits of cooked egg or vanilla pod pieces. Return to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil. Keep stirring to prevent lumps or sticking.
- Finish with butter: Remove from heat as soon as the custard is thick. Stir in the unsalted butter until fully incorporated for a glossy, smooth finish.
- Cool: Transfer the pastry cream to a glass or metal bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled.
- Optional whipping: Once cooled, you can briefly whisk the pastry cream to make it smoother. For a lighter, pastry-style filling suitable for cakes, éclairs, and cream puffs, fold in one cup of softly whipped heavy cream (whipped with a little confectioners’ sugar and vanilla). This yields a crème légère — lighter and pipeable without being runny.
Tips for Success
- Always strain the mixture before returning it to the pot to remove any stray bits and ensure an ultra-smooth texture.
- Use full-fat whole milk for the best mouthfeel and flavor.
- Whisk the egg yolks and sugar until pale and slightly airy for a silkier finished cream.
- Choose a good quality vanilla; it makes a noticeable difference.
- When adding hot milk to the eggs, go slowly and whisk constantly to avoid curdling.
- Cover the surface of the warm cream with plastic wrap to prevent a skin from forming while it cools.
- If using the cream as a filling that will not be baked further, folding in whipped cream creates a lighter texture perfect for piping and layering.
Ingredients (example batch)
- 2 cups whole milk (reserve 1 tbsp)
- 1 tbsp vanilla extract or 1/2 tsp vanilla bean seeds
- 1/3 cup cornstarch
- 1/2 cup granulated sugar
- 3 egg yolks
- 2 tbsp unsalted butter
- 1/4 tsp lemon zest (optional)
Whipped Cream to Fold In (optional)
- 1/2 cup heavy whipping cream (whips to about 1 cup)
- 2 tbsp confectioners’ sugar
- 1 tsp pure vanilla extract
Step-by-step Instructions
- Remove 1 tablespoon of milk and set aside. Heat the remaining milk over low-medium heat with the vanilla pod if using.
- In a bowl whisk the egg yolks, sugar, and cornstarch until smooth. Add reserved 1 tbsp milk to loosen the mixture.
- When the milk reaches a simmer, slowly pour it into the egg mixture while whisking constantly to temper the eggs.
- Strain the combined mixture into the saucepan and cook over medium heat, whisking continuously, until it thickens and bubbles. Continue cooking briefly to fully activate the starch.
- Remove from heat, stir in the butter until melted and incorporated, then transfer the cream to a bowl and press plastic wrap onto the surface to cool.
- Chill in the refrigerator. Before using, whisk briefly to smooth. If desired, fold in whipped cream for a lighter filling.
Notes
- Straining eliminates lumps and any bits of cooked egg or vanilla pod fragments.
- Whole milk and quality vanilla yield the best flavor and texture.
- For a lighter, pipeable filling, fold in whipped cream that has been sweetened to taste.
- Pastry cream keeps well refrigerated for several days when covered. Refrigerate leftover cream promptly.
Nutrition (per 1 cup serving, approximate)
- Calories: 402 kcal
- Carbohydrates: 59 g
- Protein: 6 g
- Fat: 15 g (Saturated Fat: 9 g)
- Sodium: 71 mg
- Cholesterol: 56 mg
This homemade pastry cream is a reliable, delicious base for countless desserts. Once you make it a few times, you’ll find it fast and forgiving. Use it to fill tarts, layer in cakes, or pipe into éclairs and cream puffs for a classic finish.