Classic Pastry Cream (Crème Pâtissière)
This classic pastry cream recipe yields a thick, smooth, and glossy custard that's perfect for filling éclairs, cream puffs, tarts, and cakes. Made with simple pantry staples, this versatile French crème pâtissière is surprisingly approachable and delivers bakery-quality results at home.
Equipment
- Heavy-bottomed medium saucepan
- Fine-mesh sieve - Non-negotiable for lump-free result
- Large heatproof mixing bowl
- Whisk
- Wooden spoon - Or heat-resistant silicone spatula
- Measuring cups and spoons
- Plastic wrap - For storage
- Instant-read thermometer - Optional but helpful
- Piping bag with tips - Optional, for filling pastries or éclairs
Ingredients
- 2 cups whole milk - 480ml
- 4 large egg yolks
- ½ cup granulated sugar - 100g
- 3 tablespoons cornstarch - 24g
- ¼ teaspoon fine salt
- 2 tablespoons unsalted butter - 28g, cold, cut into cubes
- 1 vanilla bean - split and scraped, or 2 teaspoons pure vanilla extract
Instructions
- Whisk sugar, cornstarch, and salt in a bowl. Add egg yolks and whisk vigorously for 1-2 minutes until pale and thick.
- Heat milk with vanilla bean seeds and pod over medium heat until steaming with small bubbles around the edges. Remove from heat and discard the pod.
- While whisking the egg mixture constantly, slowly pour in a thin stream of the hot milk. Start with ¼ cup then gradually add half the milk before whisking in the remainder.
- Strain the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon. Cook until it reaches a full bubbling boil and thickens to a pudding consistency, about 3-5 minutes.
- Remove from heat and whisk in cold butter cubes until melted and incorporated. Stir in vanilla extract if using instead of a bean.
- Strain the pastry cream through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and chill for at least 2 hours.
Notes
- Use whole milk for the richest, most stable pastry cream. Low-fat milk will produce a thinner custard that doesn't set as firmly.
- Never stop stirring once the custard hits the stove. Constant stirring prevents scorching on the bottom of the pan and ensures even thickening.
- Pour the hot milk slowly when tempering—a thin, steady stream prevents scrambling the eggs. Rushing this step is the most common cause of lumps.
- Don't skip the sieving step. Even a well-made pastry cream benefits from straining; it's the difference between good and great.
- Cook the pastry cream to a full, rolling boil and hold it there for at least 30-60 seconds. This fully activates the cornstarch and ensures a stable, thick consistency that won't thin out later.
- Use cold butter at the end. It cools the custard rapidly, stops further cooking, and emulsifies smoothly to add shine and richness without making the cream greasy.
- Press plastic wrap directly onto the surface of the hot cream. This eliminates air contact and prevents a tough, rubbery skin from forming as it cools.
- Before using chilled pastry cream, whisk it vigorously to restore its smooth, creamy consistency. If too stiff, whisk in a small splash of milk, 1 tablespoon at a time.
- For a richer result, substitute up to half of the whole milk with heavy cream for an even silkier, more indulgent custard.
- Store pastry cream in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended as the texture becomes grainy when thawed.