Silky smooth, rich, and utterly delicious, this pastry cream with warm vanilla flavor is a custard base cream that is easy to make at home. Perfect for filling pastries, cakes, and more.
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What is pastry cream
Pastry cream, also known as crème pâtissière, is an essential cream in the world of baking. This silky, custard-like filling serves as the backbone for various pastries. Typically made with a simple combination of milk, eggs (either egg yolks or whole eggs can be used), sugar, cornstarch, vanilla, and butter, pastry cream creates a smooth texture and a rich flavor profile. Its role extends beyond sweetness; it provides structure and creaminess to pastries as well as cakes and tarts.
Ways to use it
This vanilla cream can be used in a variety of desserts. Fill delicate pastries like éclairs, Cream puffs, or Boston cream donuts with pastry cream filling, or layer it between cake sheets in creations like Napoleon cake or Karpatka. Use it as a filling for Profiteroles, or add a generous dollop to your favorite pie. Pastry cream also serves as an accompaniment to fruit tarts.
Why you should try this pastry cream recipes
It is versatile. Whether you're filling up your favorite pastries, making cute little profiteroles, or stacking up a fantastic cake, this recipe has got your back – versatile and ready for any baking project!
No special equipment is required. Forget about needing a fancy kitchen setup. This recipe keeps things simple. No need for high-tech gadgets – just grab a bowl a metal whisk and a saucepan, and you're all set to create your pastry masterpiece.
It is not overly sweet. Tired of excessively sugary desserts? This pastry cream strikes the perfect balance. Its subtle sweetness enhances the overall flavor without overwhelming your taste buds.
If you're looking for more frosting and filling recipes, I've got you covered! Check out this Salted Caramel recipe, Chocolate ganache, Lemon Curd, or this Raspberry Coulis.
Ingredients you will need
Eggs – Creme patissiere can be made with whole eggs, with egg yolks, or with a mix of whole eggs and egg yolks. I give preference to pastry cream that is made with egg yolks. If you don’t know what to do with the egg whites leftovers, you can try to make these Coconut macaroons, Meringue cookies, this Mini pavlova, or Chocolate pavlova.
Sugar – You will need white sugar to make this pastry cream recipe.
Salt
Cornstarch – To stabilize creme patissiere and make it thicker you will need cornstarch. Some recipes use all-purpose flour or a mix of cornstarch and flour instead, but I think that cornstarch creates a better texture with a very smooth mouthfeel.
Vanilla extract – If you want to step up your pastry game, you can use one vanilla bean instead of vanilla extract to make this cream.
Milk – Use whole milk for this custard filling recipe.
Butter – Adding unsalted butter makes the texture of the cream extra smooth and the cream more stable after chilling.
Cooking tips
Temper the eggs. Gradually introduce the hot milk mixture to the beaten eggs while whisking continuously to temper them effectively. This process ensures a smooth and lump-free custard.
Don’t stop whisking. Keep whisking while cooking the custard to prevent the formation of lumps.
Don’t overcook your vanilla custard cream. Overcooking can lead to a curdled or lumpy texture. Once the custard thickens and coats the back of a spoon, promptly remove it from the heat.
How to make Crème Pâtissière
Pour the milk into a saucepan and add half of the sugar. Heat until it starts to simmer. Remove from the heat.
In a heat-safe bowl, add the rest of the sugar, egg yolks, salt, cornstarch, and vanilla. Whisk well.
Pour the hot milk into the egg yolk mixture whisking vigorously.
Pour everything back into the saucepan. Heat over medium heat, stirring continuously.
Once the mixture starts boiling, cook for 1-2 minutes or until the mixture becomes pudding-like in consistency, and has no raw starchy taste.
Remove from the heat and add the butter. Whisk until fully incorporated.
Pour the mixture into a clean bowl and cover it with plastic wrap so it touches the surface of the pastry cream. Refrigerate until cold.
Once you’re ready to use it, whisk well with a metal whisk to make it smooth again.
Troubleshooting
The cream is too thin
This can happen if you undercooked the custard, added too little cornstarch, or didn’t allow your pastry cream to cool down completely. Use a digital kitchen scale to weigh your ingredients correctly and cook the custard for 1-2 minutes once it starts boiling to avoid these mistakes.
The cream is too thick
Adding too much cornstarch (which can occur if you measure ingredients with cups instead of a kitchen scale) will make your custard cream too thick during cooking. To fix that, follow the instructions for cooking your custard to cook off the cornstarch. Remove the saucepan from the heat. Add one tablespoon of whole milk to your overly thick custard at a time, whisking well until it’s still thick but pourable.
The cream is lumpy
Small lumps in pastry cream can be frustrating, but removing them is easy. Strain the cream through a fine-mesh sieve to eliminate any lumps and achieve a silky-smooth texture, or use an immersion blender to break up those lumps. To prevent lumps in the future, ensure thorough and consistent stirring during the cooking process. Incorporating ingredients gradually and patiently whisking will contribute to a lump-free pastry cream. However, overcooking the custard will make your cream lumpy beyond repair, so once you see the custard start bubbling, set a timer and cook for 1 minute. Then, taste-test your cream! If it has no raw starchy flavor, it’s ready. If not, cook for 30 more seconds and taste again.
Flavor variations
Chocolate – To make chocolate pastry cream you will need to add 100g of melted semi-sweet chocolate to still warm custard. Whisk well to emulsify and place in the fridge to cool down.
Citrus flavor – Add lemon, lime, or orange zest to the milk and heat it until starts simmering. Then pour everything into the egg mixture and cook the custard. If you would like your cream to be as smooth as possible, pass the custard through a fine-mesh sieve before refrigerating it to remove zest.
Coffee – Adding instant coffee to milk is an easy way to make coffee-flavored pastry cream.
Nuts – To make pastry cream with peanut butter, hazelnut, or pistachio flavor, add 100g (for this particular recipe) of nut paste to still warm cream. Make sure you choose unsweetened, 100% natural nut paste or make praline paste at home.
FAQ
Store it covered with plastic wrap in the fridge for up to 4 days.
Unfortunately, this cream is not suitable for freezing.
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Recipe card
Pastry cream (Crème Pâtissière)
Equipment
- Digital kitchen scale
- Saucepan
- Metal whisk
- 2 Mixing bowl
- Plastic wrap
Ingredients
- 300 ml whole milk
- 90 g egg yolks 5 egg yolks of large eggs, or you can use 2 whole medium eggs instead
- 75 g white granulated sugar
- 24 g cornstarch
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 20 g unsalted butter
Instructions
- Pour the milk into a saucepan and add half of the sugar. Heat until it starts to simmer. Remove from the heat.
- In a heat-safe bowl, add the rest of the sugar, egg yolks, salt, cornstarch, and vanilla. Whisk well, until the mixture is pale and smooth.
- Slowly pour the hot milk into the egg yolk mixture whisking vigorously to prevent egg yolks from curdling.
- Pour everything back into the saucepan. Heat over medium heat, stirring continuously.
- Once the mixture starts boiling, cook for 1-2 minutes or until the mixture becomes pudding-like in consistency, and has no raw starchy taste.
- Remove from the heat and add the butter. Whisk until the butter has fully melted and combined with the pastry cream.
- Pour the mixture into a clean bowl and cover it with plastic wrap so it touches the surface of the pastry cream. Refrigerate until cold.
- Once you’re ready to use it, whisk well with a metal whisk to make it smooth again.
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