Pastry Cream Recipe
If you’ve ever melted at the first bite of a bakery éclair or found yourself repeatedly “tasting just one more spoonful” straight from the mixing bowl, you already know the magic of Pastry Cream. This foolproof recipe gives you that luscious, velvety-smooth vanilla custard you crave, perfect for layering in cakes, filling tarts, or enjoying as a dessert all on its own. Whether you’re a baking newbie or a seasoned pro, making fresh Pastry Cream at home is a rewarding kitchen adventure that unlocks endless dessert possibilities.
Ingredients You’ll Need
Pastry Cream relies on simple pantry staples, but together they deliver incredible richness, flavor, and that signature creamy texture. Each ingredient serves a special purpose, ensuring a classic, swoon-worthy result every time.
- Whole Milk: The foundation of your Pastry Cream, whole milk provides the right balance of richness and creaminess.
- Vanilla Extract or Paste: Adds deep aromatic flavor; vanilla bean paste brings those beautiful specks if you want an extra-special touch.
- Pinch of Salt: Just a touch heightens all the lovely flavors in the cream.
- Egg Yolks: These provide the golden color and signature luxurious texture—don’t skimp here!
- Cornstarch: Responsible for thickening the mixture; adjust the amount for your preferred consistency.
- Granulated Sugar: Balances the richness and delivers gentle sweetness in every bite.
- Unsalted or Salted Butter (optional): A couple tablespoons stirred in at the end make your Pastry Cream even silkier, with a richer flavor profile.
How to Make Pastry Cream
Step 1: Warm the Milk
Pour your whole milk into a medium saucepan, add the vanilla extract or paste, and a sprinkle of salt. Gently bring this mixture to a simmer over medium heat, but keep a watchful eye—don’t allow it to boil! You want it warm and fragrant, not bubbling, for the perfect start to your Pastry Cream.
Step 2: Whisk Egg Yolks, Sugar, and Cornstarch
In a separate bowl, combine the egg yolks, granulated sugar, and cornstarch. Whisk vigorously until the mixture turns pale yellow and looks thick and creamy. This step is key: whisking incorporates air, ensuring your Pastry Cream will be light, as well as smooth.
Step 3: Temper the Egg Mixture
This is where kitchen magic happens! Slowly pour about ½ cup of your hot milk mixture into the bowl with eggs, all the while whisking non-stop. This step (called tempering) gently heats the eggs, so you avoid scrambling and create a perfectly silky custard base.
Step 4: Combine Milk and Eggs
Keeping your whisk in motion, gradually add the remaining milk mixture, about half a cup at a time, to the bowl. You’ll feel the mixture loosen and become more unified with each addition, setting you up for an ultra-smooth Pastry Cream.
Step 5: Thicken on the Stove
Pour everything back into the saucepan and return it to medium-low or medium heat. Stir constantly (use a flexible spatula for the corners of the pot) until the mixture thickens and begins to bubble. Remove from heat as soon as it reaches a low boil—this ensures your Pastry Cream is cooked, but still silky and not grainy.
Step 6: Add Butter (Optional)
If adding butter, do so one tablespoon at a time, stirring to fully incorporate each addition before adding the next. If the mixture looks a little greasy or split, don’t worry—just whisk with energy until everything is glossy and satiny smooth again.
Step 7: Strain for Smoothness
Pour the still-warm Pastry Cream through a fine mesh strainer into a clean bowl. This simple step catches any stray bits for a flawless, bakery-quality finish that truly elevates every dessert you fill.
Step 8: Cover and Chill
Place plastic wrap directly on the surface of the Pastry Cream to keep a skin from forming. Let it cool at room temperature for a little while before chilling for at least two hours, or overnight if you’re planning ahead—a little patience guarantees luxurious results.
How to Serve Pastry Cream
Garnishes
Let your creativity shine! Dust the top of your Pastry Cream with a little cocoa powder, a sprinkle of cinnamon, or freshly grated nutmeg. For something extra special, add a few berries, toasted nuts, or a delicate twist of citrus zest to highlight the custard’s richness and shine.
Side Dishes
This classic is wonderful alongside a crisp almond biscotti, slices of buttery pound cake, or a platter of fresh fruit. Pastry Cream also makes an irresistible dip for ladyfingers or a filling for profiteroles that guarantees you’ll be everyone’s favorite host at dessert time.
Creative Ways to Present
Serve your Pastry Cream layered in parfait glasses with crumbled cookies or tart berries, piped inside éclairs and cream puffs, or as a gorgeous pie or tart filling. Even in small ramekins with a brûléed sugar topping, this custard transforms into an elegant, crowd-pleasing dessert.
Make Ahead and Storage
Storing Leftovers
Transfer your Pastry Cream to an airtight container and refrigerate as soon as it’s cooled. It will keep in the fridge for up to four days—just give it a quick whisk before using to restore that supple creaminess.
Freezing
While freezing Pastry Cream isn’t ideal because the texture can change, you can freeze it for up to a month if needed. Thaw it slowly in the refrigerator, then whisk vigorously to help bring back its luscious texture.
Reheating
For most uses, Pastry Cream is best enjoyed cold or at room temperature. If it becomes too thick, gently stir in a splash of cold milk until smooth. Avoid direct reheating on the stovetop or in the microwave, as too much heat may cause it to curdle.
FAQs
Why did my Pastry Cream turn lumpy?
This usually happens if the heat was too high or you stopped stirring for a moment. Simply strain the finished cream through a sieve to remove lumps and whisk thoroughly—it’ll be smooth and lovely again in no time!
Can I use non-dairy milk for Pastry Cream?
Yes, you can substitute full-fat coconut or almond milk for the whole milk, though the flavor and texture will be a little different. Choose one with rich body for the best results.
How do I know when Pastry Cream is thick enough?
It should coat the back of a spoon and hold its shape when you run a finger through it. Once it bubbles and thickens noticeably on the stove, it’s ready to be taken off the heat.
Why put plastic wrap directly on the cream?
Placing the wrap directly on the Pastry Cream keeps a skin from forming on top, ensuring it stays silky-smooth and ready to use in any dessert.
What desserts can I fill with Pastry Cream?
The possibilities are endless: eclairs, fruit tarts, Boston cream pie, mille-feuille, and doughnuts all become irresistible with a generous swirl of homemade Pastry Cream inside.
Final Thoughts
Once you master this simple, dreamy Pastry Cream, your homemade desserts will always outshine the bakery. Give it a try, and don’t be surprised if you find yourself sneaking spoonfuls before it even cools — it’s just that good!
Print
Pastry Cream Recipe
- Total Time: 2 hours 30 minutes
- Yield: About 2 cups of pastry cream 1x
- Diet: Vegetarian
Description
Learn how to make a delicious pastry cream that can be used to fill tarts, cakes, and pastries. This creamy custard is easy to prepare and versatile in various desserts.
Ingredients
Milk Mixture:
- 2 cups whole milk
- 1 tsp vanilla extract or vanilla bean paste
- pinch of salt
Egg Yolk Mixture:
- 5 large egg yolks
- 3 tbsp cornstarch (2 1/2 tbsp for a looser consistency filling)
- ½ cup granulated sugar
Optional:
- 2 tbsp unsalted or salted butter
Instructions
- Simmer Milk: In a saucepan, bring milk, vanilla, and salt to a simmer over medium heat. Do not boil.
- Prepare Egg Yolk Mixture: Whisk together egg yolks, sugar, and cornstarch until thick and pale.
- Temper Eggs: Slowly add hot milk to egg yolks while whisking to temper.
- Combine Mixtures: Gradually mix in the remaining milk half a cup at a time.
- Cook Mixture: Cook over medium heat until thick and bubbling.
- Add Butter (Optional): Incorporate butter one tablespoon at a time if desired.
- Strain Mixture: Pour mixture through a strainer for a smooth cream.
- Chill: Cover with plastic wrap and chill for at least two hours before using.
Notes
- Ensure the pastry cream is covered directly with plastic wrap to prevent a film from forming on the surface.
- If butter separates, whisk continuously until fully combined and slightly cooled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 7g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 95mg
Keywords: Pastry Cream, Custard, Dessert, French, Baking
