Authentic Vanilla Pastry Cream, known in French as Crème Pâtissière, is a delicious, classic custard dessert component. It’s easy to make and can be used in an endless amount of ways.
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Pastry cream, also known as Crème Pâtissière, is one of the first dessert components we had to master in pastry class because it’s a component in so many other desserts.
It’s actually somewhat similar in preparation to other custards that are thickened with eggs, like that of Crème Brûlée, but has added cornstarch to make it even thicker.
Vanilla Pastry Cream is used in a huge variety of desserts such as cream puffs, eclairs, crepes, fruit tarts, and Boston Cream Pie.
Why This Recipe Works
Pastry Cream is a classic staple in the pastry chef’s kitchen.
It’s quick and easy to make. This recipe only requires only 6 ingredients and about 10-15 minutes to prepare. It does need to chill after preparation.
You can use pastry cream in an endless amount of ways. It is extremely versatile.
How To Make Pastry Cream
Ingredients
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 1/2 cups whole milk, divided (heavy cream can be used for a richer, thicker cream)
- 1/4 cup sugar (this amount will result in a lightly sweet vanilla cream. The sugar can be doubled if a sweeter cream is preferred)
- 1 teaspoon vanilla extract (use pure vanilla extract for the best flavor)
- 2 tablespoons butter
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Fill a large bowl halfway with ice and cold water. Be sure the bowl is big enough to fit the bowl your finished pastry cream will be in.
Create!
Whisk together the egg yolks, cornstarch, and 1/2 cup of the milk in a medium bowl and set aside.
Combine the remaining 1 cup of milk, sugar and vanilla extract in a saucepan over medium heat. Bring to a simmer, stirring frequently.
Temper the egg mixture by drizzling a very small amount of the hot milk into the egg mixture while whisking. Very gradually add the remaining milk mixture until all of the milk is whisked into the eggs.
Chef’s Tip: I usually start by adding about 1 teaspoon of the hot milk to the eggs, then increase to about a tablespoon at a time, increasing as I go.
Pour the mixture back into the saucepan and bring to a boil, whisking constantly.
As the mixture begins to thicken, whisk more vigorously. If you start to get lumps, remove the pot from the heat and whisk to break them up.
Bring the mixture to a “boil.” You should have bubbles that rise and pop in the center of the mixture as you are whisking.
Chef’s Tip: be sure to allow the mixture to come to a boil, where bubbles are rising and popping in the center of the cream while you whisk, or it may not fully thicken and set as it should.
Remove the pot from the heat and taste a small amount. If it has a starchy taste or feel to it, return it to the heat for a few more seconds. The final cream should be thick, smooth and taste like vanilla.
Whisk in the butter until melted and well blended.
Strain the pastry cream through a fine sieve into a clean bowl. This will remove any small pieces of cooked egg that may have formed. Place the bowl into the ice bath.
Allow to cool about 5 minutes, then cover with plastic wrap. When wrapping pastry cream, the plastic wrap should touch the top of the cream to prevent a skin from forming.
Chill in an ice bath in the refrigerator. Once chilled, the pastry cream should set.
Present!
Chilled pastry cream can now be used as desired.
If your pastry cream has chilled to the point of coagulation (thick like a jello), allow it to sit at room temperature for about 30 minutes before using. You can also mix pastry cream with whipped heavy cream to thin it out for different uses.
Chef’s Tip: pastry cream should not be allowed to sit out at room temperature for longer than 4 hours. Be sure to store any desserts with pastry cream in them in the refrigerator.
Tips and Techniques
- When tempering the eggs, be sure to add the hot milk very gradually. If added too quickly, you may end up with cooked bits of egg in your pastry cream.
- Be sure to allow the mixture to come to a boil, where bubbles are rising and popping in the center of the cream while you whisk, or it may not fully thicken and set as it should.
- Store pastry cream in the refrigerator for up to 5-7 days. Pastry cream and desserts with pastry cream should not be allowed to sit out at room temperature for longer than 4 hours.
FAQ’s
Why Didn’t My Pastry Cream Set?
In order for pastry cream to set properly, it need to be brought to a high enough temperature. The two signs that it has reached the proper temperature are bubble formations while whisking the cream over the stovetop, and the absence of the starchy taste or mouthfeel when taste-testing the cream.
Can You Freeze Pastry Cream?
Pastry cream made with cornstarch, such as this recipe, should not be frozen. It can be stored in the refrigerator for up to 5-7 days, depending on the freshness of the ingredients used.
Pastry cream can be made with flour. These pastry creams can be frozen, though they tend to not thicken as nicely.
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Vanilla Pastry Cream (Crème Pâtissière)
Ingredients
- 2 egg yolks
- 3 tablespoons cornstarch
- 1 1/2 cups whole milk (divided, can use heavy cream)
- 1/4 cup granulated sugar (can double for sweeter cream)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Fill a large bowl halfway with ice and cold water. Be sure the bowl is big enough to fit the bowl your finished pastry cream will be in. Set aside.
- Whisk together the egg yolks, cornstarch, and 1/2 cup of the milk in a medium bowl and set aside.2 egg yolks, 3 tablespoons cornstarch, 1 1/2 cups whole milk
- Combine the remaining 1 cup of milk, sugar and vanilla extract in a saucepan over medium heat. Bring to a simmer, stirring frequently.1 1/2 cups whole milk, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- Temper the egg mixture by drizzling a very small amount of the hot milk into the egg mixture while whisking. Very gradually add the remaining milk mixture until all of the milk is whisked into the eggs.
- Pour the mixture back into the saucepan and place back on the heat whisking constantly.
- As the mixture begins to thicken, whisk more vigorously. If you start to get lumps, remove the pot from the heat and whisk to break them up.
- Bring the mixture to a “boil.” You should have bubbles that rise and pop in the center of the mixture as you are whisking.
- Remove the pot from the heat and taste a small amount. If it has a starchy taste or feel to it, return it to the heat for a few more seconds. The final cream should be thick, smooth and taste like vanilla.
- Whisk in the butter until melted and well blended.2 tablespoons unsalted butter
- Strain the pastry cream through a fine sieve into a clean bowl. This will remove any small pieces of cooked egg that may have formed. Place the bowl into the ice bath.
- Allow to cool about 5 minutes, then cover with plastic wrap. When wrapping pastry cream, the plastic wrap should touch the top of the cream to prevent a skin from forming.
- Chill in the refrigerator. Once chilled, the pastry cream should set.
- Chilled pastry cream can now be used as desired. If your pastry cream has chilled to the point of coagulation (thick like a jello), allow it to sit at room temperature for about 30 minutes before using.
Notes
Tips and Techniques
- When tempering the eggs, be sure to add the hot milk very gradually. If added too quickly, you may end up with cooked bits of egg in your pastry cream.
- Be sure to allow the mixture to come to a boil, where bubbles are rising and popping in the center of the cream while you whisk, or it may not fully thicken and set as it should.
- Store pastry cream in the refrigerator for up to 5-7 days. Pastry cream and desserts with pastry cream should not be allowed to sit out at room temperature for longer than 4 hours.
