This smooth, luxurious pastry cream recipe is one of those essential recipes every baker should have up their sleeve. This pastry cream recipe (also known as crème pâtissière) is a classic French vanilla custard used to fill éclairs, cream puffs, and fruit tarts. With a rich vanilla flavour and a silky, pudding-like texture, it’s the kind of filling that transforms simple bakes into something truly special.
Whether you’re planning to fill tarts, éclairs, or cream puffs, this recipe gives you a reliable, beautifully smooth result every time.
The best part, it’s completely make-ahead friendly. You can prepare it the day before, chill it overnight, and have it ready when you need it. That means more time for decorating, plating, or simply enjoying a quiet moment with your coffee before your guests arrive. And when you finally serve it? Expect compliments.
Why You’ll Love This Pastry Cream Recipe
- First off, it’s got that dreamy vanilla flavour, sweet, smooth, and oh-so-classic.
- Then, there’s the texture: thick, silky, and completely free of lumps.
- Bonus? You can make it ahead, so you’re not whisking under pressure when guests are at the door.
- And best of all, it’s a total multitasker. Fill éclairs or cream puffs, pipe into cupcakes or layer in a trifle.
How to Slowly Add Hot Milk to Egg Yolks (Without Scrambling Them)
Slowly pour the hot milk into the egg yolk mixture while whisking constantly, don’t rush this step, as it prevents the yolks from scrambling.
For better control, it’s best to transfer the hot milk from the pot into a jug first. This makes it much easier to pour in a steady stream while whisking.
If you’re on your own, I find it much easier to use a stand mixer. Simply whisk the egg yolks and cornstarch in the bowl, then slowly pour in the hot milk while the mixer runs on low. It keeps everything smooth and makes the whole process far less stressful.
Pastry Cream (Crème Pâtissière)
Ingredients
- 4 large egg yolks, room temperature
- 23 g cornstarch 3 level tbsp / 0.8 oz
- 500 ml full cream milk 2 cups / 17.6 oz
- 100 g white sugar ½ cup / 3.5 oz
- 14 g salted butter, room temperature 1 tbsp / 0.5 oz
- 2 tsp homemade vanilla sugar
- Seeds scraped from ½ vanilla bean
Instructions
- Whisk the egg mixture: In a separate heatproof bowl, whisk the egg yolks and cornstarch until smooth.
- Heat the milk: In a medium saucepan, combine the milk and sugar. Heat over medium until steaming and small bubbles form around the edges. Do not boil.
- Temper the eggs: Slowly pour the hot milk into the egg mixture in a thin stream, whisking constantly.
- Strain and cook: Pour the mixture through a fine mesh sieve back into the saucepan (this removes any bits of cooked egg). Cook over medium heat, whisking constantly.It will go from frothy to thick in about 1–2 minutes. Once large bubbles form and begin to burst, remove from heat.
- Add butter and vanilla sugar: Remove from heat and stir in the butter until fully melted and incorporated. Add the vanilla sugar and vanilla seeds. Allow to cool for 10 min.
- Chill: Press plastic wrap directly onto the surface. Chill for at least 3 hours or overnight.
Notes
- If working alone, use a stand mixer to whisk the egg yolks while slowly adding the hot milk.
- Pastry cream thickens more as it cools, perfect for piping into baked goods or layering in desserts.
Tools you need to make the Pastry Cream
These are the basics I always reach for when making pastry cream:
Here are the tools I use whenever I make this pastry cream recipe – they truly make the process smoother:
- Pyrex Essentials Glass Measuring Cups Set – Perfect for measuring liquids accurately.
- Pyrex Simply Store 3-Pack – Ideal for storing pastry cream or prepping elements in advance. The glass is fridge and microwave safe.
- KitchenAid Whisk, 10.5 Inch, Black – Essential for whisking together egg yolks and cornstarch until smooth. Also great for tempering the hot milk mixture.
- KitchenAid Artisan Stand Mixer, Dried Rose – Helpful if you prefer to whisk the egg yolk and cornstarch mixture using the stand mixer while pouring in the hot milk slowly. A beautiful and practical investment.
- KitchenAid Classic Strainer, 7-Inch, Black – Strain the mixture back into the saucepan to remove any lumps or curdled bits.
- KitchenAid Stainless Steel Saucepan 2 Quart, Brushed Stainless Steel– Excellent for heating the milk mixture evenly.
- Glad Cling Wrap Clear Plastic Wrap, 200 Sq Ft (Pack of 3)– Essential for covering the pastry cream directly on the surface to prevent a skin from forming while it cools.
This post may contain affiliate links. If you make a purchase through one of these links, I may earn a small commission, at no additional cost to you.
A Recipe Worth Saving
Party Host Tips
- Make ahead: Prep the night before and check it off your list early.
- Use a piping bag for neat tart or éclair filling.
- Match the flavour: Add lemon, a touch of rum, chocolate, coffee or fruit purees to suit your dessert.
Uses for Pastry Cream Filling
Once you’ve made a batch of this silky-smooth pastry cream, the possibilities are endless. Here are just a few delicious ways to put it to good use:
- Fill classic homemade éclairs with smooth vanilla pastry cream for a bakery-style treat that’s always impressive.
- Start from scratch with light and airy choux pastry, the perfect base for éclairs, cream puffs, and more.
- Next, try it as a decadent layer in fruit tarts or rolled up inside a Swiss roll for a crowd-pleasing finish.
- You could also spoon it generously into a trifle, where it brings creamy richness between layers of sponge, fruit, and jelly.
- And finally, it works beautifully as a cupcake filling, adding a hidden surprise beneath the frosting.
Frequently Asked Questions
Crème pâtissière (often called pastry cream) is a classic French custard made from milk, egg yolks, sugar, and a thickener such as cornstarch. It’s cooked on the stove until thick and smooth, then chilled before using.
It’s most commonly used as a filling for éclairs, cream puffs, fruit tarts, and layered desserts. The texture is thicker and more stable than a regular custard, which makes it ideal for piping and holding its shape.
While pastry cream and custard are made from similar ingredients, the key difference is in the texture and how they’re used.
Pastry cream is:
Thicker and more stable
Made with a starch (like cornstarch)
Used as a filling for pastries and cakes
Custard is:
Softer and more fluid
Served as a sauce or dessert on its own
In short, pastry cream is a type of custard but not all custards are thick enough to be used as pastry cream.
If You Feel Like Baking Something Else…
I always find once I’ve made one recipe, I’m already thinking about the next. These are a few I come back to often:
- My Pflaumenkuchen (German plum cake) is one I love for its soft, buttery base, juicy plums, and that lightly crisp cinnamon topping.
- This oats and apple breakfast cake is one of my go-to bakes. Easy to make, full of good ingredients, and perfect to have ready for the week.
- A batch of South African bran rusks is always worth it. Simple, satisfying, and perfect with your morning coffee.
Credit
This recipe is adapted from Sally’s Baking Addiction , a fantastic resource for reliable and easy-to-follow baking recipe.