Vanilla Pastry Cream (Crème Pâtissière)

Vanilla pastry cream is a classic French custard made with milk, egg yolks, sugar, and cornstarch. This recipe yields a smooth, rich filling perfect for cream puffs, éclairs, fruit tarts, and layered cakes. With a velvety texture and deep vanilla flavor, it’s an essential component in many bakery-style desserts. Ideal for both home bakers and professionals looking for a reliable crème pâtissière recipe.

This classic vanilla pastry cream is silky, rich, and perfect for filling tarts, éclairs, cream puffs, or layering in cakes. Made with real vanilla and butter, it’s a bakery essential that’s easy to master at home.

Ingredients

• 2 cups (480ml) whole milk
• ¾ stick (85g) unsalted butter
• 2 teaspoons vanilla bean paste (or vanilla extract)
• ½ cup (100g) white sugar
• 5 large egg yolks
• ¼ cup (30g) cornstarch

Instructions

1. Whisk the yolks
   In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Set aside.
2. Heat the milk
   In a saucepan, heat the milk and vanilla over medium heat until steaming and tiny bubbles form at the edges. Do not allow it to boil.
3. Temper the eggs
   Slowly drizzle a small amount of the hot milk into the egg mixture while whisking continuously. Gradually add more milk, whisking in stages until fully combined.
4. Cook the custard
   Pour the mixture back into the saucepan and return to medium heat. Cook while whisking constantly until it begins to bubble and thicken. Once thickened and bubbling, continue to cook for 1–2 minutes.
5. Strain and finish
   Remove from heat and pass the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps.
6. Add butter
   Add the butter one piece at a time, whisking after each addition until fully melted and incorporated.
7. Chill
   Cover the surface with plastic wrap, pressing it directly against the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight for best results.

Tips

• Use whole milk for the creamiest texture.
• Whisk constantly when heating to avoid lumps or curdling.
• Straining the pastry cream is essential for a smooth result.
• Chill the cream thoroughly before using it in recipes.

Variations and Substitutions

• Flavor twist: Replace vanilla with almond extract or citrus zest for a different profile.
• Dairy-free: Use plant-based milk and dairy-free butter alternatives, though texture may vary.
• Lightened version: Reduce butter slightly or omit for a lighter texture (though it won’t be as rich).

FAQs

Can I make pastry cream ahead of time?
Yes. It can be made up to 3 days in advance. Keep refrigerated and tightly covered.

Can I freeze pastry cream?
Freezing is not recommended, as it can alter the texture upon thawing.

Why is my pastry cream lumpy or runny?
It likely wasn’t cooked long enough. Be sure to boil it for 1–2 minutes until thick bubbles appear.

Serving Suggestions

• Fill choux pastries like éclairs or profiteroles.
• Use in fruit tarts as a base layer.
• Layer in trifles or between sponge cake layers.
• Serve as a filling for doughnuts or mille-feuille.

Why You’ll Love This Recipe

This crème pâtissière is a go-to for countless classic desserts. Its rich flavor, smooth consistency, and versatile use make it an essential recipe for any home baker or pastry enthusiast.

Vanilla Pastry Cream (Crème Pâtissière)

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 2 cups (480ml) whole milk

• ¾ stick (85g) unsalted butter

• 2 teaspoons vanilla bean paste (or vanilla extract)

• ½ cup (100g) white sugar

• 5 large egg yolks

• ¼ cup (30g) cornstarch

Directions

• Whisk the yolks
• In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Set aside.
• Heat the milk
• In a saucepan, heat the milk and vanilla over medium heat until steaming and tiny bubbles form at the edges. Do not allow it to boil.
• Temper the eggs
• Slowly drizzle a small amount of the hot milk into the egg mixture while whisking continuously. Gradually add more milk, whisking in stages until fully combined.
• Cook the custard
• Pour the mixture back into the saucepan and return to medium heat. Cook while whisking constantly until it begins to bubble and thicken. Once thickened and bubbling, continue to cook for 1–2 minutes.
• Strain and finish
• Remove from heat and pass the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps.
• Add butter
• Add the butter one piece at a time, whisking after each addition until fully melted and incorporated.
• Chill
• Cover the surface with plastic wrap, pressing it directly against the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight for best results.