Here’s a classic pastry cream (crème pâtissière) recipe—rich, silky, and perfect for filling tarts, eclairs, cakes, or cream puffs 🍮✨
Classic Pastry Cream
Ingredients (makes about 2 cups)
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar, divided
- 4 large egg yolks
- ¼ cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
- 1 tsp vanilla extract (or 1 vanilla bean, split and scraped)
Instructions
1. Heat the milk
- In a medium saucepan, heat the milk with half the sugar over medium heat until hot but not boiling.
- If using a vanilla bean, add seeds and pod now.
2. Whisk eggs and cornstarch
- In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth and pale.
3. Temper the eggs
- Slowly pour about ¼ of the hot milk into the egg mixture, whisking constantly.
- Then pour the egg mixture back into the saucepan with the remaining milk.
4. Cook the cream
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Let boil 30–60 seconds to fully cook the cornstarch.
- Remove from heat.
5. Finish
- Stir in butter and vanilla extract.
- Strain through a fine-mesh sieve for extra silky cream (optional).
6. Chill
- Transfer to a bowl and cover with plastic wrap pressed directly on the surface to prevent a skin from forming.
- Chill at least 2 hours before using.
Tips for Perfect Pastry Cream
- Constant whisking prevents lumps and curdling.
- Cornstarch ensures thick, stable cream for filling.
- Straining creates a perfectly smooth texture.
- Use whole milk for the richest flavor; half-and-half or cream can be used for extra richness.
- Can be flavored with coffee, chocolate, citrus zest, or liqueur.
Variations
- Chocolate pastry cream: Whisk in 2–3 oz (50–85 g) melted dark chocolate at the end.
- Coffee pastry cream: Dissolve 1 tsp instant espresso powder in the milk before heating.
- Citrus pastry cream: Add 1 tsp finely grated lemon or orange zest.
If you want, I can also give you a no-lumps, super-easy stovetop pastry cream or a pastry cream that’s perfect for piping into éclairs or cream puffs.
Do you want me to do that version?
