This Vanilla Pastry Cream has a smooth and velvety texture, making it a wonderful filling for a multitude of pastries. Also known as crème pâtissière, it is a versatile and delicious custard-like filling.
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I've used this recipe for years at the bakery and it has yet to fail me. I use it for cake fillings, assembling parfaits, bases for fruit tarts, filling cream puffs, Napoleons, etc...
Ingredients
You need the following six ingredient to make this recipe:
- Whole milk
- Granulated sugar
- Vanilla extract: don't use imitation vanilla - it won't have the same vanilla taste
- Cornstarch
- Unsalted butter: cut into cubes
- An egg and egg yolks: save the whites to add to your next omelet or make meringue cookies
See recipe card for quantities.
Instructions
Place cornstarch in a medium-sized bowl. Add ½ cup of the milk (measure #1) and whisk until cornstarch is dissolved.
Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
Combine remaining milk (measure #2) and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.
Slowly pour ½ cup of the hot milk mixture into the egg mixture; whisking constantly. This process will temper the eggs.
Return the milk mixture to a simmer over medium-low heat. Slowly begin pouring the tempered eggs into the pan while whisking constantly. Continue to whisk vigorously until the mixture is quite thick (continuous whisking is important else the eggs will curdle resulting in a lumpy pastry cream).
Remove the pan from the heat source. Add the butter and vanilla to the hot mixture. Whisk well until the butter is fully melted and vanilla is evenly distributed.
Pour the pastry cream into a heat-proof bowl. Press plastic wrap directly over the pastry cream to prevent a skin from forming. Place in the refrigerator until cool.
Optional to lighten pastry cream: whip 1 cup of heavy cream to medium peaks. Gently fold into cooled pastry cream until no streaks remain.
Variations
Pastry cream is incredibly versatile and can be flavored in various ways to suit different tastes. Consider the following:
- Chocolate - add ¼ cup (2 fluid ounces) of boiling water to a bowl with ¾ cup (4 ounces) of chopped chocolate. Wait 5 minutes for chocolate to soften and stir until fully melted. Add the chocolate sauce to the pastry cream immediately after the butter and vanilla.
- Strawberry or Raspberry - add ¾ cup of fruit preserves to the pastry cream while it is still warm. Stir until well combined.
- Mango - eliminate the vanilla from the recipe and add ½ cup of mango puree to the pastry cream after stirring in the butter. Check out the recipe below to use the mango pastry cream in a delicious tart:
Storage
This vanilla pastry cream requires refrigeration. Place in an airtight container, press a piece of plastic wrap on top of the cream and store for up to 5 days. Alternatively, wrap well and store for up to 1 month. Defrost by removing from freezer and placing in refrigerator for a few hours.
Top tip
Whisk the pastry cream constantly while pouring the tempered eggs into the saucepan. Continue to whisk vigorously until the cream thickens. This will prevent the mixture from curdling. Strain the cream through a sieve if any lumps form.
📋 Recipe
Vanilla Pastry Cream
Equipment
- 1 3-Quart Saucepan
- 1 Whisk
- Bowls, measuring cups and spoons
Ingredients
- ½ Cup Whole Milk (measure #1)
- 1½ Cup Whole Milk (measure #2)
- ½ Cup Granulated Sugar
- ½ Cup Cornstarch
- 1 Large Egg
- 4 Large Egg Yolks
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Pure Vanilla Extract
Instructions
- Place cornstarch in a medium-sized bowl. Add ½ cup of the milk and whisk until cornstarch is dissolved.½ Cup Cornstarch, ½ Cup Whole Milk (measure #1)
- Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.1 Large Egg, 4 Large Egg Yolks
- Combine 1½ cup milk (measure #2) and granulated sugar in a saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.1½ Cup Whole Milk (measure #2), ½ Cup Granulated Sugar
- Gradually pour ½ cup of the hot mixture into the egg mixture while whisking constantly. This steady whisking is crucial - it helps gently raise the temperature of the eggs without scrambling them.
- Return the remaining milk/sugar mixture to a simmer over medium-low heat. Slowly pour the egg mixture into the saucepan, whisking constantly.
- Continue whisking vigorously until the mixture becomes thick and forms ribbons when lifted with the whisk, about 3 to 5 minutes. Consistent whisking ensures the eggs are evenly heated and prevents them from curdling. If the eggs cook too quickly you’ll end up with a lumpy texture instead of a smooth pastry cream.
- Remove saucepan from heat. Add the butter and vanilla. Whisk until all the butter is melted.4 Tablespoons Unsalted Butter, 1 Tablespoon Pure Vanilla Extract
- Transfer the pastry cream to a heatproof bowl, then press a sheet of plastic wrap directly onto the surface of the cream. This prevents a skin from forming as it cools by blocking air exposure.
- Store in refrigerator until cooled.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Beth says
I made this and used it for sugar cookie sandwich cookies. I must confess, I ate quite a bit of it with a spoon, too!