This coffee pastry cream is a rich, silky custard flavored with espresso powder, perfect for filling cakes, tarts, cream puffs, and more. Made with egg yolks, half-and-half, and a touch of butter, it cooks quickly on the stovetop before chilling into a smooth, pipeable cream. After testing, I found the espresso powder gives the cleanest, most balanced coffee flavor without making the custard bitter. If you love coffee desserts, this is one of those components that instantly makes anything feel bakery-level.
I grew up with my mom hosting dinner parties, one of the signature desserts she served was coffee creme puffs. Most of the time she would make a coffee icing to drizzle on top of cream-filled choux pastry. I wanted to try making a coffee pastry cream, I am so glad I did. This stuff is so good!
Try it in cream puffs, napoleons, thicken it a bit more and pour it into an Oreo crust! Yum! Or in a donut, the options!
Be sure to check out my chocolate pastry cream recipe or my vanilla bean pastry cream recipe.
Behind the Cream: Ingredient Roles
- Espresso Powder. I love to use the Dellalo Instant Espresso powder but you could use instant coffee granules too.
- Egg Yolks. The egg yolks provide richness and structure to the cream. Be careful you don't want egg whites in the cream, save those for some Swiss Meringue Buttercream!
- Vanilla Bean Paste. You could use vanilla extract but I love the flecks added to the cream.
- Unsalted Butter. Make sure it's cold this helps cool the pastry cream down as soon as it's done cooking. Adding butter to the custard makes the custard more silky smooth.
If coffee desserst are your favorite then don't miss this extra creamy and perfectly coffeey creme brulee recipe.
Featured Review
"I used this recently in a coffee pavlova and it was just perfect! Didn't change a thing, thank you!!"
Julia
Make & Chill: The Method Behind This Espresso Filling
If you want a thicker/ sturdier pastry cream use the full 3 tablespoons of cornstarch/ cornflour. If you prefer a looser/ runnier pastry cream use 1 ½ Tablespoons.
This would be delicious piped inside a cream puff or in a chocolate layer cake.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Velvety Espresso Pastry Cream for Tarts, Profiteroles & More
This coffee pastry cream is a rich, silky custard flavored with espresso powder, perfect for filling cakes, tarts, cream puffs, and more. Made with egg yolks, half-and-half, and a touch of butter, it cooks quickly on the stovetop before chilling into a smooth, pipeable cream. After testing, I found the espresso powder gives the cleanest, most balanced coffee flavor without making the custard bitter. If you love coffee desserts, this is one of those components that instantly makes anything feel bakery-level.
- Total Time: 3 Hours 15 Minutes
- Yield: Roughly 2 Cups 1x
Ingredients
- 12oz (1 ½ Cups) Half and Half
- 1 ½ Teaspoons- 3 Teaspoons* Espresso Powder or Instant Coffee Granuales
- 75 grams (Scant ⅓ Cup) Granulated Sugar
- Pinch of Salt
- 3 Large Egg Yolks
- 2.5 Tablespoons Cornstarch**
- 1 Teaspoon Vanilla Bean Paste
- 2 Tablespoons Unsalted Butter, cold and cubed
Instructions
- In a medium saucepan over low-medium heat add the half and half and espresso powder. Let cook for a couple of minutes to warm it up - do not boil the cream.
- While half and half is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and sugar. Whisk for two minutes, the mixture should be much lighter in color.
- Once the liquid mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the cream slowly and whisk to combine. (If you do this all at once, fast, you will scramble the eggs)
- Add all of the mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
- Take the pot off the heat and immediately add the cold butter and vanilla bean paste whisking vigorously to combine. Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least three hours or up to three days. Rewhisk the pastry cream before serving.
Equipment
Buy Now → Notes
*Depending on how strong you like the coffee flavor you can use up to 3 teaspoons. In the photos I used 1 ½ teaspoons.
**If you want a thicker pastry cream increase the cornstarch to 3 tablespoons
- Prep Time: 15
- Category: Dessert
- Method: Cook
- Cuisine: French
Hayle says
It was so easy to make it came out perfectly. Would highly recommend
Elizabeth Waterson says
Thanks for coming back to review the recipe, Hayley! I am so pleased you liked it! Take care!! X Liz
Jia Qi says
I made this X2 recipe to fill my 6inches 3 layer cake! YUM~
Elizabeth Waterson says
Yum Jia! This as a cake filling sounds delicious! Thank you so much for coming back to leave a review I really appreciate it. XX Liz
Ana says
Did you have to use more cornstarch to make the cream sturdy for the cake? I'm thinking of making some thick layers for a cake and I'm not sure if I should follow the note at the bottom.
Elizabeth Waterson says
Hi Ana, if you are piping a thick frosting or ganache dam to hold the pastry cream in you should be okay, if this is a chilled cold cake. Or you could add just a little more cornstarch if you want. Please let me know if you have any other questions or if you try the recipe would love to know what you think! XX Liz
Ana says
Hi Elizabeth, I noticed the recipe says 2.5 tbsp of corn starch and the note says "If you want a thicker pastry cream increase the cornstarch to 2 ½ tablespoons" That's the same amount, so I ended up adding 3 tbsp just in case and it turned out to be the perfect consistency for leaving the cake out of the fridge for a few hours. The custard is delightful and it was hard to not eat it all by spoonfuls. I will definitely be using this recipe again!
Elizabeth Waterson says
Thank you so much for pointing that out to me Ana, it should have said 3 tablespoons so I have updated it, appreciate you letting me know! And I Am so happy you enjoyed the recipe. Sounds delicious as a cake filling! Yum! Take care. XX Liz
Kim Kelly says
Hi
Would this make enough to cover an 8” cake? I want to use it as the filling for an 8” Boston crème pie?
Thanks
Kim
Elizabeth Waterson says
Yes, but I would also add more cornstarch so it is a thicker consistency. Goodluck! XX Liz
Riri says
Hi, can I use freshly brewed espresso? And how many shots will I need? Thanks
Elizabeth Waterson says
Hi Riri, I have personally never made the recipe with fresh espresso. I would worry the flavor will not be strong enough but you could totally try it I would use 1-2 tablespoons. Please let me know if you have any other questions or if you try the recipe! XX Liz
Denise says
Sounds delicious! Could you use heavy cream instead of half and half?
Elizabeth Waterson says
Hi Denise, thanks for reaching out. Since the heavy cream is so much thicker than half and half it will slightly alter the texture but I think you should be just fine! Please report back and let us know how it goes!! Thanks! XX Liz
Anita says
thank you for this recipe and great step by step help! Cream was fantastic with my poppy seed cake.
Elizabeth Waterson says
Thank you so much for coming back to leave a star rating and review Anita, I really appreciate it! So glad to hear it went well with your cake! XX Liz
Allison says
Can I sub vanilla extract for the vanilla bean paste? Thank you!
Elizabeth Waterson says
Hi Allison, yes you most definitely can. Please let me know if you try the recipe I would love to know what you think! XX Liz
julia barbee says
I used this recently in a coffee pavlova and it was just perfect! Didn’t change a thing, thank you!!
Elizabeth Waterson says
Aww, thank you so much for the 5-star review, Julia! A coffee pavlova sounds absolutely scrumptious, I want to try it!! Happy New Year! XX Liz
Nk says
This sounds like a wonderful recipe and I can’t wait to try it. Can it be frozen? Thanks
Elizabeth Waterson says
Hi NK! This is such a delicious pastry cream but due to its custard-style texture of this, I would not recommend freezing it. When you thaw it, the cream can separate and ruin. So sorry! Please let me know if you try it anyways! XX Liz
NK says
Oh My God! This is an amazing recipe. I used this to fill a cake and added some toasted hazelnuts for crunch. I didn’t use the entire amount of cornstarch but think I should have for a sturdier layer. Definitely a keeper!!!
Elizabeth Waterson says
Yay!! Thank you so much for the lovely review. The toasted hazelnuts sound like a delicious addition!! I need to try that! XX Liz
Elaina says
Hi! I made some tonight and x2 the recipe so I’d have enough for a 2 tiered cake. I didn’t see the part to add extra corn starch if I wanted a thinker consistency till now. It has been sitting in the fridge for about 4 hours now and doesn’t seem to be thickening to how I thought it should be. Could I have done something wrong? What can I do to fix it?
Elizabeth Waterson says
Hi Elaina, thanks for reaching out. If you followed the recipe exactly it should have thickened up, it needs to cook on the stove for a few minutes until it burps bubbles and is thickened. I have never tried thickening it after made, I found this article about thickening after- you could try this https://oureverydaylife.com/fix-runny-boston-cream-filling-28432.html Please do report back how you get on, hope your cake is delicious! XX Liz
sarah says
Recipe looks amazing! Would this work dairy free, like with soy milk and margarine?
Elizabeth Waterson says
Hi Sarah, I am so sorry but I have never tested it with either of those ingredients so I am not totally sure. Please let me know if you try and how you get on, I would love to know what you think! XX Liz
Kim says
Oh wow!!! Thank you for such a wonderful recipe. It is absolutely delicious and came out perfectly. I will be making this often. Thank you
Elizabeth Waterson says
Yay!! SO so glad you enjoyed this pastry cream Kim! Take care. XX Liz
April says
Do you think I could add this to my diplomat cream?
Elizabeth Waterson says
Hi April, I would think you would be just fine mixing this with some stabilized whipped cream to make a coffee diplomat cream. Please let me know if you try it and how you get on! XX Liz
tom says
hi I love he recipe, used it before and it was perfect. second time I took it off too early before it thickened up, can I reheat it in an attempt to save it or is it no good and I should start again?
Elizabeth Waterson says
Hi Tom, thanks for reaching out. You could try saving it by mixing one tablespoon of cornstarch with a splash of milk to make as slurry then mix it together then place it back on the heat for a couple of minutes to warm it up and thicken it. Please let me know if it works! XX Liz
Shelby says
Hi! I’ve tried to make this a couple times and it never thickens up for me and stays super foamy. Any ideas as to what I’m doing wrong? Thank you!
Elizabeth Waterson says
Hi Shelby! I am so sorry to hear you are having trouble with the pastry cream. I would guess that you aren't cooking it long enough, make sure you are stirring it constantly and look for the burping of the cream to show its thickened. I find the foam goes away after I have whisked and cooked it. I hope that helps! Feel free to DM me on Instagram and its easier to go back and fourth and share photos! Or email me [email protected]! Goodluck! XX Liz
Lexi says
So excited to make this for some cream puffs. I was hoping to make a dirty chai pastry cream and was wondering if you think I should add in chai spices in the beginning of the recipe or when hearing the cream with the coffee? Thanks!
Elizabeth Waterson says
Hi! That sounds SOOO good Lexi! I would warm it with the cream so it infuses the flavor! Please report back- good luck!! XX Liz
Anonymous says
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Nicola Bechelet says
Hi your measurements are confusing me a little! Each recipe is a mixture of ounces and grammes, imperial and metric. Are these UK measurements? In the coffee pastry cream recipe it states 12oz of Half and Half. I know I can use whole milk instead but is this 12 fluid ounces or 12 ounces in weight?
Elizabeth Waterson says
Hi Nicola, I generally measure liquid in ounces and dry in grams and I use a scale that does both I just swap between the two.The 12oz is in weight. Hope that helps! Please reach out with any questions. XX Liz
Phetolo says
It is amazing , can easily adjust the coffee flavour to your taste.
Elizabeth Waterson says
Hi Phetolo, thank you so much for the lovely review, I really appreciate it!! So pleased you enjoyed the cream!! Take care!! XX Liz
Vikki says
Could this be used to fill home made chocolates?x
Kim Kelly says
Thanks for reply about using in a Boston crème pie. You mentioned adding extra cornstarch, would you suggest more than the 3TBS?