Smooth, rich, and utterly irresistible, pastry cream (or crème pâtissière) is the secret weapon behind countless desserts. Whether you’re filling éclairs, layering mille-feuille, or simply spooning it straight from the bowl (no judgment here), this creamy custard is a must-have in any baker’s repertoire. Trust me—once you master this, you’ll want to use it in everything!
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Why You’ll Love Pastry Cream
Velvety Smooth Texture: Silky, luscious, and perfectly thickened, this cream elevates any dessert.
Versatile: Use it in tarts, cakes, pastries, and more—it’s a foundational recipe with endless possibilities.
Rich and Flavorful: Infused with vanilla, it delivers an indulgent taste that pairs beautifully with other ingredients.
Make-Ahead Friendly: Stores well, so you can prep in advance for stress-free baking.
Easy to Customize: Add flavors like chocolate, coffee, or citrus to match different desserts.
Ingredients in Pastry Cream
Here’s what makes this pastry cream so luxurious:
Milk: The base of the cream—whole milk gives the best richness.
Egg Yolks: Provide structure and a creamy consistency.
Sugar: Adds sweetness and balances the flavors.
Cornstarch: Helps thicken the cream for the perfect texture.
Butter: Adds a silky finish and enhances flavor.
Vanilla Extract or Bean: Infuses the cream with a deep, aromatic vanilla taste.
How to Make Pastry Cream
Heat the Milk: In a saucepan, heat the milk until warm but not boiling. If using a vanilla bean, split it and let it steep in the milk.
Whisk the Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Add Cornstarch: Whisk in the cornstarch until smooth and lump-free.
Temper the Eggs: Slowly pour some of the warm milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
Cook Until Thickened: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard.
Finish with Butter: Remove from heat and stir in butter until fully melted and incorporated.
Cool and Store: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill before using.
How to Use Pastry Cream
Filling for Pastries: Perfect for éclairs, cream puffs, and tarts.
Cake Layers: Adds richness to layer cakes like Boston cream pie.
Fruit Tarts: Pairs beautifully with fresh berries and a crisp tart shell.
Danish Pastries: Spread inside croissants or Danish pastries for an indulgent touch.
As a Dessert on Its Own: Enjoy it with a spoon—seriously, it’s that good!
Additional Tips
Use High-Quality Vanilla: The better the vanilla, the more flavorful your pastry cream will be.
Whisk Constantly: This prevents lumps and ensures a silky-smooth texture.
Chill Thoroughly: Let it cool completely in the fridge before using.
Avoid Overcooking: Once thickened, remove from heat to prevent the eggs from curdling.
Customize Flavors: Stir in melted chocolate, espresso powder, or citrus zest for variations.
FAQ Section
Q1: Can I make pastry cream ahead of time? A1: Yes! Store it in the fridge for up to 3 days.
Q2: Can I freeze pastry cream? A2: Freezing isn’t recommended as it can alter the texture.
Q3: Why is my pastry cream lumpy? A3: It likely wasn’t whisked continuously or was overcooked. Strain it through a fine-mesh sieve to smooth it out.
Q4: Can I use pastry cream as a cake frosting? A4: It’s too soft for frosting but works great as a filling between cake layers.
Q5: How do I make chocolate pastry cream? A5: Stir in melted dark chocolate at the end for a rich twist.
Q6: What’s the difference between pastry cream and custard? A6: Pastry cream is thickened with cornstarch or flour, making it more stable than traditional custard.
Q7: Can I use almond or coconut milk instead of dairy milk? A7: Yes, but the texture may be slightly different.
Q8: How do I prevent a skin from forming on pastry cream? A8: Press plastic wrap directly onto the surface while cooling.
Q9: Can I make a dairy-free version? A9: Yes! Use plant-based milk and dairy-free butter.
Q10: What’s the best way to reheat pastry cream? A10: Gently warm it over low heat, whisking constantly to restore its smooth texture.
Final Thoughts
Mastering pastry cream opens up a world of dessert possibilities. Whether you’re filling pastries, layering cakes, or simply indulging in a spoonful straight from the fridge, this silky custard is sure to impress. Try it out and let me know how you use it!
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Pastry Cream
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
- Total Time: 0 hours
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: FRENCH
- Diet: Vegetarian
Description
This Pastry Cream (Crème Pâtissière) is a rich, velvety custard that’s perfect for eclairs, fruit tarts, cream puffs, and Bavarian cream donuts. Made in just 10 minutes with simple pantry staples, this French classic is thicker than vanilla pudding, making it ideal for piping and filling desserts.
Ingredients
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4 large egg yolks
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1/2 cup granulated sugar
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1/4 cup brown sugar, packed (or substitute granulated sugar)
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1/2 tsp kosher salt
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1/4 cup cornstarch
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2 cups whole milk, divided
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2 tbsp butter
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1 vanilla bean (or 1 tbsp vanilla extract)
Instructions
Step 1: Prepare the Egg Mixture
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In a medium saucepan (off heat), whisk together egg yolks, granulated sugar, brown sugar, salt, and cornstarch.
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Add 1 cup milk and beat with a hand mixer for 1 minute until smooth.
Step 2: Heat the Milk
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In a separate microwave-safe bowl, heat the remaining 1 cup milk until bubbling at the edges (about 2-3 minutes).
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If using a vanilla bean, slice it open, scrape out the seeds, and stir them into the warm milk.
Step 3: Combine and Cook
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While whisking continuously, slowly pour the hot milk into the egg mixture.
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Place the saucepan over medium heat and whisk constantly until the mixture thickens and bubbles (about 2-3 minutes).
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Continue whisking for 15-45 seconds until the custard is thick. The temperature should reach 200°F.
Step 4: Finish and Chill
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Remove from heat and stir in butter and vanilla extract (if not using a vanilla bean).
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Strain the custard through a fine sieve into a bowl.
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Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
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Refrigerate for at least 2 hours before using.
Notes
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Storage: Keep in the fridge, covered with plastic wrap, for 5-7 days.
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Quick Chill Tip: Place in the freezer for 30 minutes, then transfer to the fridge.
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Best Uses: Fill eclairs, tarts, cream puffs, or donuts. Mix with whipped cream for a lighter texture.
Nutrition
- Serving Size: ¼ cup
- Calories: 130
- Sugar: 14g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg