How to Make Pastry Cream (Crème Pâtissière)

Pastry Cream also known as Crème Pâtissière, is one of the most key ingredient for so many amazing desserts recipes worldwide. It’s pretty easy to make and can be made ahead of time to cut back on the prep-time for future occasions.

I have three delicious recipes that require Crème Pâtissière. They are perfect for occasions and since you are making the pastry cream anyways, you might as well make a bigger batch and try these recipes once weekend to cut back on prep-time. If you like the idea, be sure to try my Pain Aux Raisins and Strawberry French Tart and Raspberry Puff Pastry Tart recipe.

What is Pastry Cream?

Pasty Cream is a vanilla based custard filling similar to pudding, used in a wide variety of French Pastries and worldwide desserts. The main ingredients are milk, egg yolks, granulated sugar, starch (typically cornstarch) and vanilla bean. Vanilla beans can be replaced with vanilla extract, and some other flavorings used can be lemon and orange zest. However using the zests may alter the flavor a little. Some people prefer flavoring it with vanilla only.

Why You’ll Love This Pastry Cream Filling Recipe

• No special kitchen equipment needed – All you need is a saucepan and a whisk.
• Staple Ingredients – All the ingredients needed for this pastry cream are already in your home. You can whip it up at any time!
• Fancy but Easy – the name Crème Pâtissière sound fancy and hard to make but it’s super easy and you get restaurant quality pastry cream made from the convenience of your home.

Vanilla Pastry Cream Ingredients

• Whole milk– It’s important to use full-fat, whole milk for this recipe. This gives the pastry cream it’s rich and creamy texture.
• Vanilla Bean or Pure Vanilla Extract- Use vanilla pods, vanilla bean paste or pure vanilla extract.
• Sugar– adds a little sweetness to the cream. You can increase or decrease the amount of sugar slightly if you prefer your pastry cream more or less sweet.
• Egg yolks– Using egg yolks is the main base ingredient for this recipe. It gives a richer, creamier texture to pastry cream filling.
• Cornstarch-This helps to thicken the pastry cream. I prefer it over flour.
• Unsalted butter- This is used at the end of the cooking process to help perfect the texture of the cream.

How To Make Pastry Cream (Crème Pâtissière)

• Prep the pastry cream filling: Remove 1 tbsp. of milk and set aside then bring the milk to a boil over low-medium heat and add in the vanilla bean stalk if you are using it. If you are using vanilla extract, you can add it to the egg mixture in the next step.

• Make the crème patissiere: While the milk is simmering, in a bowl add the egg yolks, sugar, corn starch, lemon zest (if using) and whisk well. The mixture will be clumpy, and you can now add the 1 tbsp. of milk to help loosen the mixture up. Whisk until smooth and lightly fluffy
• Add the hot milk: Once the milk boils, add it gradually into the egg mixture a little bit at a time, whisking continuously.

• Strain the cream mixture: Using a strainer, return the milk and egg mixture back into the pot and bring to boil until it thickens up. Be sure to keep whisking so the mixture doesn’t clump up.

• Remove from heat: Once the custard cream thickens up, remove from heat. Add the butter and whisk.

• Cool the pastry cream filling: Transfer to a glass bowl and cover with saran wrap. Allow to cool at room temperature before using.

• Once the vanilla pastry cream cools down, I like whipping the custard cream for a minute to obtain a nice creamy texture. As seen in the photo below.
• NOTE: If you are not using the cream for baking pastries, always add 1 cup of whipped cream (measure after whipping it up with some confectioner sugar) and whisk together with the crème pâtissière filling for a fluffy cream you can use for stuffing in cakes, eclairs, donuts, tarts, mille-feuille, etc.

Tips for Making Vanilla Pastry Cream Recipe

• I highly recommend straining the cream mixture before returning it back to the pot to cook. This will eliminate any clumps or pieces from the vanilla pods.
• Use full fat, whole milk. Full fat whole milk will give richness to the crème pâtissière.
• Whisk the egg yolks and sugar together thoroughly until pale and slightly fluffy and smooth.
• Use good quality vanilla. Flavoring making a big difference here because you having eggs involved.
• Add the hot milk to the egg yolk mixture slowly or one cup at a time and whisk continuously for a smooth texture.
• Always whisk the cream filling one more time after it cools to avoid any clumpy texture.
• If you are not using the cream for baking pastries, always add 1 cup of whipped cream (measure after whipping it up with some confectioner/icing sugar) and whisk together with the crème pâtissière for a fluffy cream you can use for stuffing in cakes, eclairs, donuts, tarts, mille-feuille, etc.

More Helpful Tutorials

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• How to Make Chocolate Ganache
• How to Make Garlic Sauce (Toum)

I hope you enjoy all the recipes I share with you, including this delicious homemade Pastry Cream recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!

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