Crème pâtissière is a rich, thick, and creamy custard that is very easy to make. Keep it on hand to fill tarts, danishes, cakes, and more. Our thickened vanilla custard comes together in just 25 minutes, the hardest part is waiting for it to chill.
The first time I thought about making crème pâtissière recipes I was so intimidated, just because it sounded so fancy. Once I made it through the first recipe, I have been hooked ever since. Like a creamy lemon curd or indulgent pineapple curd is very versatile so if I know I’m going to make raspberry cream cheese danish or cream horns, I will go ahead and whip up a batch.
This vanilla pastry cream would taste delicious in a lemon layer cakes, but always remember to pipe a buttercream border around the edges so the cream doesn’t seep out. Don’t forget to use the leftover egg whites to make easy meringue cookies.
Jump to:
🍨 Ingredients:
- whole milk – we do not recommend using any other milk. Skim milk doesn’t have the same richness or fat content.
- large eggs – by using only the egg yolks, it adds more flavor and a deeper color. We also get our thickening of the cream through the eggs.
- sugar – adds sweetness and also helps to give the eggs texture.
- corn starch – helps to thicken the creamy custard, it is critical to mix it in cold so that it whisks up smoothly and doesn’t form lumps
- pure vanilla extract – avoid using imitation vanilla.
- butter – we used salted, which adds creaminess and just a touch of salt as we finish the cream.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Use this pastry cream recipe to fill boston cream pie crepes, cream puffs, chocolate eclairs, or to fill fruit tarts. You can also serve it like it is with fresh fruit and whipped cream. Try our simple recipe for No Bake Eclair Cake for a quicker delicious dessert or use this pastry cream as filling in that one instead of the pudding mixture.
Substitutions and Variations
- Lemon pastry cream – omit the vanilla. Add 1.5 teaspoons of lemon zest when adding the milk. Before serving, whisk in 1 tablespoon of fresh lemon juice.
- Chocolate pastry cream – Once you remove the mixture from the heat, whisk in 2 ounces of dark or bittersweet chocolate. Some also like to add a tablespoon of cocoa powder to the warm milk at the start of the cooking process.
- Vanilla bean paste – we chose to use vanilla extract for ease, but the paste can be used as well. You can also scrape out your own vanilla pod like we do with creme brulee.
- All-purpose flour – can replace the cornstarch using the same measurement. Flour gives a heavier taste to the finished pastry cream.
- Richer pastry cream – use ½ whole milk and ½ heavy cream.
🔪 Instructions:
Step 1: Combine the milk, egg yolks, cornstarch, and sugar in a medium-sized saucepan. Whisk constantly over medium-high heat until it comes to a boil.
Step 2: Once the hot milk mixture comes to a gentle boil, set a timer for 3 minutes and continue whisking and cooking. You don’t want the milk to burn on the bottom of the pan.
Step 3: Remove the egg yolk mixture from the heat and whisk in the butter and vanilla.
Step 4: Transfer the hot pastry cream to a large bowl and add a piece of cling film or plastic wrap; press the film down onto the pastry cream so it can’t form a skin.
Pro Tip: Making the plastic wrap touch the top of the thick custard keeps from a skin forming on the surface of the cream.
Step 5: Chill in the refrigerator for at least two hours.
SERVE: Use this delicious custard for cake filling, any dessert that has cream fillings, or between cake layers.
- Stirring constantly keeps the milk and cream from burning to the bottom of the pan.
- If you have lumps, strain through a fine mesh strainer before chilling.
- By mixing the milk, cornstarch, sugar, and egg yolks before heating, then heating slowly, we are able to make the pastry cream silky smooth.
- The vanilla flavor really shines in this recipe. You want good quality, which is why we do not recommend imitation.
- Transfer the cream to a pastry bag to pipe into your favorite desserts.
Fun Fact
Even though it sounds fancy, making creme patisserie is a beginner’s lesson to bakers and pastry chefs.
Recipe FAQs
Crème pâtissière, also known as pastry cream, is a classic French custard that is often used as a filling for pastries, tarts, and cakes. It is a key ingredient of many French desserts and is valued for its smooth, creamy texture and rich flavor.
Keep the leftover cream in an airtight container for up to 5 days in the refrigerator.
Crème Anglaise:
Ingredients: Milk, sugar, egg yolks.
Consistency: Pourable, thin.
Usage: Often used as a sauce for desserts, such as pouring over cakes or fruit.
Crème Brûlée:
Ingredients: Heavy cream, egg yolks, sugar, vanilla.
Consistency: Creamy, silky, and set.
Usage: Typically baked and then chilled, with a crispy caramelized sugar layer on top.
Flan (Caramel Custard):
Ingredients: Whole eggs, sugar, milk.
Consistency: Smooth and firm, often served with a caramel sauce.
Usage: Baked with a caramel layer at the bottom, inverted when served.
Bavarian Cream:
Ingredients: Milk, sugar, egg yolks, gelatin, whipped cream.
Consistency: Light and airy.
Usage: Often molded or used as a filling for cakes, pastries, or as a standalone dessert.
Sabayon (Zabaglione):
Ingredients: Egg yolks, sugar, wine (usually Marsala).
Consistency: Light and frothy.
Usage: Often served warm over fruit or desserts, may also be used as a sauce.
Pot de Crème:
Ingredients: Heavy cream, milk, egg yolks, sugar, chocolate (for chocolate variation).
Consistency: Silky and dense.
Usage: Typically baked in individual pots or ramekins, often flavored with chocolate or other ingredients.
Curds (e.g., Lemon Curd):
Ingredients: Eggs, sugar, citrus juice, butter.
Consistency: Smooth and tangy.
Usage: Often used as a filling for tarts, cakes, or as a spread.
Crème Légère:
Ingredients: Lightly sweetened classic crème pâtissière or pastry cream, combined with whipped cream (aka creme chantilly).
Consistency: Light, airy, and smooth.
Usage: Used as a filling or topping for pastries, cakes, and desserts. It provides a lighter alternative to heavy creams.
Recipes to Use Pastry Cream With
If you tried this Crème Pâtissière Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Crème Pâtissière
Ingredients
- 1 cup whole milk
- 4 large egg yolks
- 3 tablespoons sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons salted butter
Instructions
- In a medium saucepan, combine milk, egg yolks, sugar, and cornstarch. Heat over medium heat, whisking constantly, until mixture comes to a low boil. If you pause while whisking, a few bubbles will break the surface of the mixture.
- Once this slow boil occurs, set the timer for 3 minutes and continue cooking and whisking. Mixture should thicken.
- Remove from heat and whisk in vanilla extract and butter.
- Transfer to a bowl and press a piece of plastic wrap onto the top of the pastry cream so that it doesn’t form a skin.
- Chill for at least 2 hours in the refrigerator.
Notes
Storage:
Keep the leftover cream in an airtight container for up to 5 days in the refrigerator. Stirring constantly keeps the milk and cream from burning to the bottom of the pan. If you have lumps, strain through a sieve before chilling. By mixing the milk, cornstarch, sugar, and egg yolks before heating, then heating slowly is what makes the pastry cream silky smooth. High quality vanilla really shines in this recipe. All-purpose flour – can replace the cornstarch using the same measurement. Richer pastry cream – use ½ whole milk and ½ heavy cream.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Leave A Reply!