Pastry cream, also called crème pâtissière, is a classic French custard that is rich, velvety, and incredibly versatile. It’s thicker and more stable than regular custard, which makes it perfect for filling tarts, éclairs, cream puffs, cakes, and other pastries. This homemade pastry cream combines simple ingredients that you probably already have in your kitchen, and with careful cooking, you’ll get a smooth and delicious result every time.
What Is Pastry Cream?
Pastry cream is a cooked custard made from milk, egg yolks, sugar, and a thickener such as cornstarch. The egg yolks and cornstarch work together to create a thick, creamy texture that holds its shape. Unlike regular custard, pastry cream is cool and firm enough to be piped into pastries or spread between cake layers.
This recipe makes enough pastry cream for filling tarts, eclairs, or a small cake, and it keeps well in the refrigerator for several days.
Ingredients
You will need:
- 4 large egg yolks – the yolks give richness and color.
- 1⅔ cups whole milk – whole milk makes the cream smooth and rich.
- ½ cup granulated sugar – sweetens the cream.
- 3 tablespoons cornstarch – thickens the custard so it’s stable.
- 2 teaspoons pure vanilla extract – for flavor.
- (Optional) 1 tablespoon unsalted butter – adds extra silkiness if you like.
Step-by-Step Instructions
1. Prepare Your Ingredients
Measure all your ingredients before you begin. Separate the egg yolks from the whites and place the yolks in a medium bowl. Set the milk and sugar close to your cooking area so everything is ready.
2. Warm the Milk
In a medium saucepan, pour in the whole milk. Heat it over medium heat until it becomes warm and steamy but not boiling. You should see tiny bubbles around the edges. Stir occasionally to prevent a skin from forming.
3. Mix the Egg Yolks, Sugar, and Cornstarch
While the milk is warming, add the sugar and cornstarch to the bowl with the egg yolks. Whisk them together until the mixture is pale and smooth. Make sure there are no lumps — a smooth base makes a smooth custard.
4. Temper the Eggs
To prevent the egg yolks from cooking too quickly, you need to temper them. Slowly pour about one-third of the warm milk into the egg mixture while whisking constantly. This slowly raises the temperature of the eggs.
Once combined, pour the egg mixture back into the saucepan with the remaining warm milk. Whisk well so everything is evenly mixed.
5. Cook the Custard
Return the saucepan to medium-low heat. Stir constantly with a whisk or spatula. After a few minutes, the mixture will begin to thicken. Keep stirring until it becomes thick and creamy — this usually happens when it starts to bubble gently.
At this point, remove the pan from the heat. If you are using butter, stir it in now until fully melted. Then add the vanilla extract and mix it in.
6. Cool the Pastry Cream
Pour the hot pastry cream into a clean bowl. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the cream. This keeps it smooth on top.
Let it cool at room temperature for a short while, then place it in the refrigerator. Chill for at least two hours before using. Chilled pastry cream becomes firmer and easier to pipe or spread.
Uses for Pastry Cream
Once your pastry cream is ready, you can use it in many delicious ways:
- Fill éclairs or cream puffs by piping it inside.
- Layer it between cake layers for rich and creamy texture.
- Fill fruit tarts topped with fresh berries.
- Serve it with fresh fruit as a dessert on its own.
You can also flavor pastry cream by adding cocoa powder for chocolate pastry cream, or lemon zest for a citrus twist.
Tips for Success
- Stir constantly while cooking so the cream doesn’t stick or burn.
- Temper the eggs slowly — rushing this step can scramble the yolks.
- Chill completely before using; warm cream won’t hold its shape.
- Use whole milk for the best texture — low-fat milk makes a thinner cream.
This homemade custard pastry cream is a staple in professional bakeries, yet easy enough to make at home. With practice, you’ll be able to use it in many creative desserts! 🍰