Pastry Cream is that swoon-worthy, silky-smooth custard filling you find tucked into French pastries and glossy fruit tarts—the kind of secret weapon every home baker should have in their repertoire. With its delicate vanilla aroma, buttery finish, and luxuriously thick texture, it transforms even simple bakes into bakery-quality treats. Best of all, this classic Pastry Cream recipe is straightforward to master and endlessly versatile for desserts galore!
Ingredients You’ll Need
What sets Pastry Cream apart is how it relies on just a handful of humble ingredients, each one pulling its weight for unbeatable flavor and texture. Treat yourself to quality basics, and you’ll be amazed how this custard comes alive—rich, creamy, and deeply satisfying.
- Whole milk: The foundation for creamy richness—a must for authentic Pastry Cream, so don’t swap for skim!
- Granulated sugar: A half-cup brings perfect sweetness and helps keep the texture smooth and glossy.
- Large egg yolks: Four yolks give the cream its signature yellow hue and luscious, velvety body.
- Cornstarch: This is the magic thickener, ensuring the cream sets to that dreamy spoonable consistency without clumping.
- Unsalted butter: Just two tablespoons for added silkiness and a gentle sheen when stirred in at the end.
- Vanilla extract: A teaspoon infuses the cream with elegant warmth and classic bakery flavor—don’t be shy about using the good stuff!
- Pinch of salt: Just a touch balances the sweetness and rounds out every bite beautifully.
How to Make Pastry Cream
Step 1: Warm the Milk
Pour your whole milk into a medium saucepan and set it over medium heat, keeping a close eye as it begins to steam. The goal is for it to be hot—steaming, just shy of a simmer—but not at a full rolling boil. This gentle heating helps the Pastry Cream come together smoothly in the next steps.
Step 2: Whisk the Egg Mixture
While the milk warms up, grab a mixing bowl and whisk together the granulated sugar, egg yolks, cornstarch, and a pinch of salt. Keep whisking until the mixture looks smooth, pale, and slightly thickened. This ensures your Pastry Cream will cook up creamy and lump-free.
Step 3: Temper the Eggs
Scoop out about 1/2 cup of the hot milk and, little by little, whisk it into your egg mixture. This “tempering” step gradually raises the temperature of the eggs, preventing them from scrambling—crucial for getting that classic Pastry Cream texture. Patience here is well rewarded!
Step 4: Combine and Cook
Now, whisk the tempered egg mixture back into the saucepan with the rest of your warm milk. Return everything to medium heat, and whisk constantly (no breaks!) as it begins to thicken. After a few minutes, you’ll see the cream turn glossy and lush, bubbling gently. That means it’s ready!
Step 5: Finish with Butter and Vanilla
Take the saucepan off the heat and stir in the unsalted butter and vanilla extract until fully melted and incorporated. This final flourish makes the Pastry Cream unbelievably silky and aromatic.
Step 6: Chill and Set
Pour the freshly made Pastry Cream into a clean bowl, then press plastic wrap directly onto the surface to prevent a skin from forming. Pop it into the refrigerator for at least two hours, allowing it to chill and firm up perfectly before you scoop or pipe it into your desserts.
How to Serve Pastry Cream
Garnishes
Pastry Cream loves a little flourish! Top it with lightly sweetened whipped cream, fresh berries for a burst of brightness, or a dash of grated chocolate. Even a sprinkle of toasted nuts adds a welcome crunch and earthy note to each bite.
Side Dishes
Since Pastry Cream is quite rich, pair it with crisp butter cookies, a simple shortbread biscuit, or delicate ladyfinger wafers. On a dessert platter, spoon it alongside poached fruit or set it in a cup for dipping ripe strawberries.
Creative Ways to Present
Put your Pastry Cream in tart shells and top with fruit for a jewel-like finish, or pipe it into éclairs and cream puffs for that irresistible bakery touch. Glass jars or mini cups make for adorable single-serve presentations—just add a swirl of whipped cream and a fresh berry on top!
Make Ahead and Storage
Storing Leftovers
Got extra Pastry Cream? Lucky you! Just keep it in an airtight container in the fridge, where it will stay fresh for up to 2 days. Press plastic wrap directly onto the surface to fend off any unwanted skin.
Freezing
While you can technically freeze Pastry Cream, its texture can become a bit grainy or separated once thawed. If you must freeze it, use a freezer-safe container and thaw overnight in the refrigerator, giving it a good whisk before serving to smooth things out.
Reheating
If your Pastry Cream seems a touch too firm after chilling, you can gently rewarm it. Transfer to a saucepan and stir constantly over low heat, just until it loosens up and is creamy again. Don’t overheat—gentle is the name of the game here.
FAQs
Can I use something besides cornstarch?
Yes, you can substitute with the same amount of all-purpose flour, but expect a slightly thicker and less glossy Pastry Cream. Cornstarch really gives the best texture for this classic custard.
Is it possible to make it dairy-free?
Absolutely! Try using a creamy non-dairy milk like oat or almond. The final flavor and thickness may vary slightly, but you’ll still get a delicious, workable Pastry Cream.
How do I keep my Pastry Cream lump-free?
Constant whisking is the secret! Temper the eggs slowly and whisk the mixture as it cooks; if you notice any lumps, you can always strain the finished Pastry Cream through a fine mesh sieve.
Can I flavor Pastry Cream with other extracts?
Of course! Swap vanilla for almond, orange, or even a splash of coffee or liqueur. Just add the extract at the end with the butter for the most vivid flavor.
My Pastry Cream is too thin—what did I do wrong?
This usually means it wasn’t fully cooked. Be patient and keep whisking on the stove until it reaches a gentle boil and thickens, then chill completely. If it’s still thin, try returning it to low heat until it firms up.
Final Thoughts
I can’t wait for you to try this Pastry Cream—so simple, so elegant, and so transformative for any dessert. Once you’ve tasted your own homemade batch, you might find yourself adding it to everything, from tarts and cakes to fresh fruit cups. Give it a try, and let the magic of classic French pastry-making fill your kitchen!
Print
Pastry Cream Recipe
- Total Time: 20 minutes plus chilling
- Yield: About 2 cups 1x
- Diet: Vegetarian
Description
Learn how to make a classic pastry cream, also known as crème pâtissière, a rich and creamy custard filling perfect for cakes, cream puffs, éclairs, and tarts.
Ingredients
Main Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Heat the milk: In a medium saucepan, heat the milk until steaming but not boiling.
- Prepare egg mixture: Whisk sugar, egg yolks, cornstarch, and salt until smooth.
- Temper eggs: Slowly add hot milk to egg mixture, then return to saucepan.
- Cook: Whisk and cook until thickened and boiling. Remove from heat.
- Finish: Stir in butter and vanilla. Chill covered in the refrigerator for 2 hours before using.
Notes
- Pastry cream can be made up to 2 days ahead.
- Use in various desserts like cakes, cream puffs, éclairs, or tarts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 12g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 105mg
