Pastry Cream Recipe (Crème Pâtissière)

Pastry cream is one of those classic bakery staples that sounds fancy but is actually very easy once you know how to make it. This classic Pastry Cream Recipe (Crème Pâtissière) is smooth, rich, and perfectly thick with that timeless vanilla flavor, making it ideal for piping into donuts, layering into cakes, or filling pastries without worrying about running, leaking, or collapsing. It’s my go-to crème pâtissière when I want something reliable and delicious, and I have a feeling it will be yours too.

Tools You’ll Need:

1. Medium saucepan- For gently heating the milk and cooking the pastry cream evenly without scorching.
2. Whisk- Essential for keeping the custard smooth and lump-free as it thickens.
3. Heat-safe bowl– For tempering the egg yolks and catching the finished pastry cream. I love these mixing bowls linked here that have lids too!
4. Kitchen scale (optional)– for accurate measuring, especially helpful with baking linked here.
5. Measuring cups and spoons- if not using a scale and for smaller ingredients.
6. Rubber spatula- Great for scraping the pan and making sure none of that creamy goodness goes to waste.
7. Plastic wrap- Pressed directly onto the surface to prevent a skin from forming while it chills.
8. Digital cooking thermometer (optional)- helps for accuracy when cooking. I use this one linked here.

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Gather Your Ingredients:

1. Whole milk- The classic base for pastry cream, giving it that smooth, creamy foundation without being too heavy.
2. Heavy cream- Adds extra richness and body, helping the pastry cream feel luxurious and smooth.
3. Granulated sugar- Sweetens just enough without overpowering the vanilla or making the cream taste cloying.
4. Egg yolks- Brings richness and helps create structure so the pastry cream sets up thick and silky.
5. Cornstarch- the key thickener that stabilizes the cream and gives it that pipeable texture.
6. Unsalted Butter- Stirred in at the end for a smooth finish and added shine.
7. Vanilla extract or paste- The signature flavor here; vanilla paste adds those pretty specks, but extract works just fine. I linked a vanilla paste here that I love!
8. Salt- Just a pinch to balance the sweetness and make the vanilla flavor pop.

Step-By-Step Instructions

In a medium saucepan, add the milk and cream and heat over low heat until steaming (avoid boiling you just want this very hot). I heat my milk and cream to about 120 F.

In a heat-safe bowl, separate your eggs and add the egg yolks. Add the sugar, cornstarch, and salt to the egg yolks, and whisk until pale.

Slowly stream the hot milk mixture into the egg mixture while whisking constantly. This tempers the egg yolks so you don’t end up with cooked egg yolk lumps! Once you’ve whisked the hot ingredients into the egg mixture, pour the combined mixture back into your pot.

Return the pot back to the stove over medium heat, whisking constantly. This mixture will start to thicken, and then you’ll see large bubbles. Continue to whisk all of the edges to avoid any burning, and cook for about 4-5 minutes until the pastry cream becomes very thick.

Remove the pastry cream from heat at this point, and add in the butter and vanilla bean paste or extract. Whisk until smooth. Allow the pastry cream to cool a few minutes, then transfer the pastry cream to a heat-safe bowl.

Cover the top of the pastry cream with plastic wrap pressed directly onto the surface to avoid a skin forming. Transfer the bowl to the refrigerator, and chill completely until fully set and cooled.

Yields 3 cups (725g)

How to Store:

Refrigerator– Refrigerate, tightly covered, for up to 3 days. Keep plastic wrap directly on the surface to avoid a skin forming. Stir briefly before piping if needed.

Tips for success

1. Whisk constantly to prevent lumps and burnt patches!
2. Don’t rush the boil, thickness comes after bubbling.
3. Vanilla paste gives visible specks- choose that if you want to see the vanilla flecks.
4. Chill fully before piping for clean, defined lines.

Troubleshooting Common Problems with Pastry Cream

• My pastry cream is too thin- This usually means it wasn’t cooked long enough. Pastry cream must fully bubble for the cornstarch to activate. Keep whisking and let it gently boil for 30–60 seconds until noticeably thick.
• My pastry cream has lumps- Lumps happen when the heat is too high or whisking stops. To fix it: 1. Whisk vigorously while cooking, or 2. blend briefly with an immersion blender until smooth.
• My pastry cream tastes eggy- This happens when the eggs overheated too quickly. Make sure your milk cream mixture doesn’t exceed 120 F, and cook over medium heat.
• My pastry cream formed a skin- A skin forms when the surface is exposed to air. Press plastic wrap directly onto the surface while chilling, this prevents moisture loss and keeps it silky.
• My pastry cream is too thick or stiff– If it sets firmer than expected, whisk gently to loosen and add 1–2 tablespoons cold milk or cream if needed and stir in well.
• My pastry cream won’t pipe smoothly– If it’s tearing or dragging, let it sit at room temperature for 5–10 minutes and stir gently before transferring to a piping bag.
• My pastry cream is grainy– This usually means it overheated or cooked too fast. Lower the heat next time, and whisk constantly and avoid rapid boiling.

FAQ’S

Drop a comment and leave a review if you loved this recipe, and don’t forget to try this pastry cream recipe in my Sourdough Boston Cream Donuts!

Pastry Cream Recipe (Crème Pâtissière)

This classic Pastry Cream Recipe (Crème Pâtissière) is smooth, rich, and perfectly thick with that timeless vanilla flavor, making it ideal for piping into donuts, layering into cakes, or filling pastries without worrying about running, leaking, or collapsing.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Servings 3 cups

Equipment

• medium saucepan – For gently heating the milk and cooking the pastry cream evenly without scorching.
• Whisk – Essential for keeping the custard smooth and lump-free as it thickens.
• Heat-safe bowl – For tempering the egg yolks and catching the finished pastry cream. I love these mixing bowls linked here that have lids too!
• Kitchen scale (optional) – for accurate measuring, especially helpful with baking linked here.
• Measuring cups and spoons – if not using a scale and for smaller ingredients.
• Rubber Spatula – Great for scraping the pan and making sure none of that creamy goodness goes to waste.
• Plastic wrap – Pressed directly onto the surface to prevent a skin from forming while it chills.
• Digital cooking thermometer (optional) – helps for accuracy when cooking. I use this one linked here.

Ingredients

  

1x2x3x

• 2 (480g) cups whole milk
• ½ (120g) cup heavy cream
• ½ (100g) cup granulated white sugar
• 4 large egg yolks
• 3 (24g) tbsp cornstarch
• 2 (28g) tbsp unsalted butter
• 2 tsp vanilla extract or 1 tsp vanilla paste
• ¼ tsp salt

Instructions

 

• In a medium saucepan, add the milk and cream and heat over low heat until steaming (avoid boiling you just want this very hot). I heat my milk and cream to about 120 F.
  2 (480g) cups whole milk, ½ (120g) cup heavy cream
• In a heat-safe bowl, separate your eggs and add the egg yolks. Add the sugar, cornstarch, and salt to the egg yolks, and whisk until pale.
  ½ (100g) cup granulated white sugar, 4 large egg yolks, 3 (24g) tbsp cornstarch, ¼ tsp salt
• Slowly stream the hot milk mixture into the egg mixture while whisking constantly. This tempers the egg yolks so you don’t end up with cooked egg yolk lumps! Once you’ve whisked the hot ingredients into the egg mixture, pour the combined mixture back into your pot.
• Return the pot back to the stove over medium heat, whisking constantly. This mixture will start to thicken, and then you’ll see large bubbles. Continue to whisk all of the edges to avoid any burning, and cook for about 4-5 minutes until the pastry cream becomes very thick.
• Remove the pastry cream from heat at this point, and add in the butter and vanilla bean paste or extract. Whisk until smooth. Allow the pastry cream to cool a few minutes, then transfer the pastry cream to a heat-safe bowl.
  2 (28g) tbsp unsalted butter, 2 tsp vanilla extract
• Cover the top of the pastry cream with plastic wrap pressed directly onto the surface to avoid a skin forming. Transfer the bowl to the refrigerator, and chill completely until fully set and cooled.

Notes

How to Store:

Refrigerator– Refrigerate, tightly covered, for up to 3 days. Keep plastic wrap directly on the surface to avoid a skin forming. Stir briefly before piping if needed.

Tips for success

1. Whisk constantly to prevent lumps and burnt patches!
2. Don’t rush the boil, thickness comes after bubbling.
3. Vanilla paste gives visible specks- choose that if you want to see the vanilla flecks.
4. Chill fully before piping for clean, defined lines.

Course Pastries

Cuisine American

Tried this recipe?Let us know how it was!