Here’s a perfect pastry cream (crème pâtissière) recipe — rich, smooth, and ideal for filling tarts, éclairs, cream puffs, and more.
🍮 Perfect Pastry Cream (Crème Pâtissière)
🕒 Prep Time: 10 min | 👩🍳 Cook Time: 10 min | ❄️ Chill Time: 2 hrs
🔢 Yield: About 2 cups (enough for one 9-inch tart or ~12 éclairs)
Ingredients
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2 cups (500 ml) whole milk
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½ cup (100 g) granulated sugar
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1 vanilla bean (or 1½ tsp vanilla extract)
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4 large egg yolks
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¼ cup (30 g) cornstarch
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2 tbsp (30 g) unsalted butter, cut into pieces
Instructions
1. Infuse the Milk (Optional but Recommended)
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Split the vanilla bean lengthwise and scrape the seeds.
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In a saucepan, combine milk, half the sugar (¼ cup), vanilla seeds and pod.
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Heat over medium until just starting to steam (not boiling).
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Remove from heat, cover, and let it steep for 10–15 minutes.
(If using vanilla extract, skip this and add it later in Step 5.)
2. Whisk the Egg Mixture
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In a separate bowl, whisk:
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Egg yolks
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Remaining ¼ cup sugar
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Cornstarch
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Whisk until smooth and pale yellow.
3. Temper the Eggs
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Slowly pour a bit of the warm milk into the egg mixture while whisking constantly.
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Then, pour the egg mixture back into the saucepan with the rest of the milk.
4. Cook the Pastry Cream
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Cook over medium heat, whisking constantly, until it thickens (2–4 minutes).
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Once it bubbles, cook 1 more minute to fully cook the starch.
5. Finish the Cream
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Remove from heat.
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Stir in butter (and vanilla extract if using).
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Whisk until smooth and glossy.
6. Cool Properly
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Strain through a fine mesh sieve into a clean bowl (optional but ensures smoothness).
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Press plastic wrap directly onto the surface to prevent a skin.
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Chill in the refrigerator for at least 2 hours, or until cold.
✅ Tips for Success
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Don’t stop whisking while cooking — it prevents lumps.
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For extra richness, replace part of the milk with cream.
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If it thickens too much in the fridge, whisk vigorously before using.