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While pastry cream can seem intimidating given it’s used in many French patisserie desserts, this recipe uses a fairly simple tempering technique.

What Is Pastry Cream?

Pastry cream is a custard with a smooth texture and rich flavor. You may have heard it by it’s French name, crème pâtissière. It’s said that the recipe originated in France and is a large component in French baking.

This delicious rich cream filling is made by heating a combination of eggs, sugar, milk, cornstarch and vanilla over the stove.

You’ll find it in chocolate éclairs, fruit tarts, cream puffs, Napoléons, donuts, and more! Yum!

Tips For Making Pastry Cream

The recipe itself is pretty simple and you probably have most of the ingredients already in the pantry. Before you begin, here’s a few tips that will help make sure it turns out delicious.

1. Do not turn the heat higher than medium to speed up the process. This can turn the eggs into scrambled eggs!
2. Tempering the egg and milk mixture is the hardest part. If you keep whisking and slowly pour the hot milk into the egg mixture, you’ll avoid scrambled eggs.
3. Strain the mixture while it’s hot for a silky texture.
4. Chill for 2 or more hours before using.

Ingredients & Substitutes

Whole Milk – creates a richer, creamer flavor. The high fat content will also help create a thick texture. I don’t recommend using low fat milk because it will create a runny pastry cream. You can substitute with heavy whipping cream or a dairy-free milk like almond or soy.

Egg yolks – add a rich flavor and binds liquids and fats together.

Granulated sugar – adds some sweetness! Without sugar, the pastry cream has a flat flavor so don’t omit it.

Cornstarch – acts as a thickener. When added, it won’t change the pastry creams flavor.

Vanilla extract – adds flavor. You can substitute with vanilla bean paste or a vanilla pod.

Unsalted butter – adds that rich buttery taste and gives the pastry cream a nice shine.

Ways To Use Crème Pâtissière

Pastry cream can be versatile! Here are some ways to use it:

• Cake filling
• Cupcake filling
• Chocolate éclairs
• Fruit tarts
• Cream puffs
• Donuts
• Custard desserts

You can also make crème légère which is made by mixing whipping cream and pastry cream together to create a delicious and light textured filling. This is what I use in my fresh homemade fruit tart recipe.

How To Make Pastry Cream

Read the instructions once before starting. It’s a lot easier than you may think!

In a large heatproof mixing bowl whisk together the sugar, egg, egg yolks, and cornstarch and then set aside.

In a heavy-bottom saucepan over medium heat, bring whole milk to a simmer. Continuously whisk the milk to avoid burning.

Carefully pour in 1/4 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs. Keep whisking until the mixture looks smooth.

Slowly pour in the rest of the milk mixture while still whisking. Carefully pour the hot milk and egg mixture back into the saucepan through a mesh sieve. Bring to a simmer over medium-high heat.

Once it starts simmering, about 6-8 minutes, turn the heat to medium-low and keep whisking. You’ll notice that it’ll become harder to whisk as the mixture thickens.

After about 3 minutes, remove from heat (I placed the saucepan on a pot holder as shown above.). Cut the butter into 3 tbsp sized pieces and place it over the hot pastry cream. Let the butter melt. Once it’s melted, add vanilla extract and stir everything together.

Cover the pastry cream with plastic wrap and push the plastic onto the surface to avoid a skin from forming.

Once the pastry cream has cooled, keep covered with plastic wrap and refrigerate for up to 3 days.

FAQ’s

Can It Be Made In Advance?

Yes! It tastes best when prepared one day in advance, but you can keep it covered in the refrigerator for 3 days. Give it a stir before using.

Can It Be Frozen?

I don’t recommend freezing pastry cream because as it thaws it can separate.

How Long Is It Good For?

3 days covered in a refrigerator.

What Are The Difference Between Custard/Pastry Cream/Pudding?

Custard – Uses eggs as a thickening agent. Can be milk, cheese, or cream based.

Pastry cream – A type of custard that uses eggs and cornstarch to thicken it.

Bavarian cream – A type of custard that is mixed with gelatin to thicken.

Vanilla pudding – Does not use eggs. Uses cornstarch or flour as a thickener. It’s a milk based mixture thats sweetened.

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