The Key to the Ideal Pastry Cream – A Foolproof Recipe for Perfect Results
If you’ve ever marveled at the silky filling in an éclair, the luscious layer in a fruit tart, or the creamy center of a mille-feuille, you’ve tasted pastry cream at its finest. Known in French as crème pâtissière, pastry cream is a classic custard filling that brings luxurious texture and rich flavor to countless desserts.
In this guide, you’ll learn step by step how to make perfect pastry cream every time—smooth, thick, and never lumpy. Plus, I’ll share pro tips, variations, and creative uses so you can master this essential recipe with confidence.
Ingredients
Yield: About 2 1/2 cups of pastry cream
2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar, divided in half
1 vanilla bean (split and scraped) OR 1 teaspoon pure vanilla extract
5 large egg yolks
1/4 cup (30 g) cornstarch
2 tablespoons (30 g) unsalted butter, finely chopped
Step-by-Step Instructions
Step 1: Prepare the Milk Mixture
In a medium saucepan, combine:
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2 cups whole milk
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1/4 cup (50 g) granulated sugar
If you’re using a vanilla bean, split it lengthwise and scrape the seeds into the milk. Add the pod as well.
(If you prefer extract, wait to add it later.)
Set the saucepan over medium heat. Stir occasionally until the sugar dissolves and the milk mixture is steaming and just about to simmer.
Step 2: Prepare the Egg Mixture
While the milk heats, whisk in a mixing bowl:
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5 egg yolks
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Remaining 1/4 cup (50 g) granulated sugar
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1/4 cup cornstarch
Whisk 2–3 minutes until the mixture is pale and creamy. This step helps incorporate air and ensures a smooth custard.
Step 3: Temper the Eggs
When the milk is hot, slowly pour about 1/3 of it into the egg mixture, whisking constantly.
This step raises the temperature of the eggs gradually so they don’t curdle.
Step 4: Combine and Cook
Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
Set the pan over medium heat and whisk continuously.
Continue cooking 2–3 minutes, until the pastry cream thickens and starts to bubble.
Once it bubbles, cook for 1–2 more minutes to fully activate the cornstarch and eliminate any starchy taste.
Step 5: Finish with Butter and Vanilla
Remove the saucepan from heat.
If you didn’t use a vanilla bean earlier, add 1 teaspoon vanilla extract now.
Add 2 tablespoons butter and whisk until melted and the cream is smooth and glossy.
Step 6: Strain for Silky Texture
Important: For the smoothest texture, strain the pastry cream through a fine-mesh sieve into a clean bowl.
This removes any lumps or bits of cooked egg.
Step 7: Cool and Chill
Press a piece of plastic wrap directly onto the surface of the cream.
(This prevents a skin from forming.)
Cool at room temperature for about 30 minutes, then refrigerate at least 2 hours, or until very cold and thick.
Success Tips
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Use fresh, high-quality milk, eggs, and butter for the best flavor and texture.
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Whisk constantly during cooking to avoid lumps or scorching.
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Strain the finished cream for a silky consistency.
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Cool with plastic wrap on the surface to prevent skin formation.
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Use cold ingredients like chilled butter for faster cooling.
Variations
Chocolate Pastry Cream:
When you remove the cream from heat, stir in 4 ounces (113 g) finely chopped dark chocolate until melted and smooth.
Coffee Pastry Cream:
Dissolve 2 tablespoons instant coffee granules in the hot milk mixture before tempering the eggs.
Citrus Pastry Cream:
Add 1 tablespoon finely grated orange or lemon zest to the hot milk for a bright flavor.
How to Use Pastry Cream
Fill Eclairs and Cream Puffs:
Pipe chilled pastry cream into baked choux pastry for a classic French treat.
Layer in Cakes:
Use as a rich filling between cake layers, especially in sponge or genoise cakes.
Fill Tarts:
Spread in pre-baked tart shells and top with fresh fruit for a stunning dessert.
Fill Donuts or Danish Pastries:
Spoon or pipe into yeast-raised pastries for bakery-style results.
Frequently Asked Questions
Q: How long can I store pastry cream?
A: Keep in an airtight container in the fridge for up to 3 days. Do not freeze—it will split when thawed.
Q: Why did my pastry cream turn lumpy?
A: It likely cooked too fast or without enough whisking. Next time, use medium heat and stir constantly. You can also smooth it by straining.
Q: Can I make it ahead?
A: Yes! Pastry cream is ideal for preparing 1–2 days in advance. Just chill it well and stir before using.
Why You’ll Love This Recipe
Classic French technique made simple
Perfectly smooth and rich every time
Easy to customize with chocolate, coffee, or citrus
Ideal filling for countless desserts