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.
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
- 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
- Whisk constantly to prevent lumps and burnt patches!
- Don’t rush the boil, thickness comes after bubbling.
- Vanilla paste gives visible specks- choose that if you want to see the vanilla flecks.
- Chill fully before piping for clean, defined lines.
Tried this recipe?Let us know how it was!