Delicious thick and creamy this easy recipe for pastry cream is the perfect filling for pastries and cakes! Vanilla beans make this Creme Patissiere extra special and beautiful!
Pastry cream or Creme Patissiere has got to be one of my most favorite things to make. It's basically a custard that is so smooth, creamy, and perfectly sweet. I prefer to use fresh vanilla beans or vanilla bean paste to ensure the beautiful vanilla bean flecks, I feel like it gives it that something extra that makes it so special!
This custard is perfect as a cake filling, in tarts, choux pastry, eclairs or cream puffs, or napoleons. Check out my chocolate pastry cream recipe.
If you love vanilla then check out my vanilla bean creme brulee recipe and classic vanilla cheesecake.
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✏️What are the ingredients?
- Large Egg Yolks, save the egg whites for meringue cookies
- Granulated Sugar or Caster Sugar
- Cornstarch/ Cornflour. This acts as the thickener along with the egg yolks.
- Whole Milk
- Salt
- Butter, cold
- Vanilla Bean Paste or Pure Vanilla Extract or a scraped Vanilla Bean Pod
📖How do you make Pastry Cream?
Over low-medium heat cook whole milk in a medium saucepan. Let the mixture cook for a couple of minutes to warm it up - do not boil the milk.
In a medium bowl add the egg yolks, corn starch, salt, and sugar. Whisk for two minutes, the mixture should be much lighter in color.
If you want a thicker/ sturdier pastry cream use the 4 tablespoons of cornstarch/ cornflour. This will give you more of a thicker texture pudding consistency instead of the looser Crème Pâtissière.
Once the milk mixture is warmed slowly stir in a little bit to the egg mixture and whisk to combine. This is tempering the eggs, which prevents the eggs from scrambling! Once the eggs have been warmed by the small addition of milk add all of the milk slowly and whisk to combine.
Add the whole mixture back to the pot you cooked the milk in. Whisking constantly cook over low-medium cook for another couple of minutes. Do not stop whisking or walk away the mixture will slowly, then quickly thicken up. Watch for the mixture to "burp" bubbles- they will pop on the surface. Once this happens take the pot off the heat immediately.
Add the cold cubed butter and vanilla to help cool the mixture and stop the cooking process. Whisk vigorously to combine.
Let the mixture cool for 2 minutes then pour into an air-tight container and place plastic wrap on top and push directly on top of the cream- this helps prevent a thick skin from forming. Place the container in the fridge to chill for at least three hours or up to three days.
Optional- you could pour the pastry cream through a fine mesh sieve to strain out any clumps to create a super smooth Creme Patissiere . I do not normally do this step.
When ready to serve the pastry cream re-whisk to make sure there are no lumps.
⏲️ Can you make pastry cream ahead of time?
Totally, I actually will usually make the Creme Patissiere a day or two before I plan to use it. You can prepare it up to 3 days ahead of time, just make sure it is stored in an airtight container in the refrigerator.
Pastry cream does not freeze well, I do not recommend it.
More pastry cream recipes
One of my favorite flavors of pastry cream is this dulce de leche pastry cream that I used in my dulce de leche napoleon!
Make sure to try my chocolate pastry cream recipe or my coffee pastry cream recipe too!
I love using pastry cream in my mini fruit tarts recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
How to Make Pastry Cream
Delicious thick and creamy this easy recipe for pastry cream is the perfect filling for pastries and cakes! Vanilla beans make this Creme Patissiere extra special and beautiful!
- Total Time: 3 Hours 15 Minutes
- Yield: 2 ½-3 Cups 1x
Ingredients
- 5 Large Egg Yolks
- ½ cup Granulated Sugar/ Caster Sugar
- 3 Tablespoon Cornstarch/ Cornflour
- 2 cups Whole Milk
- ¼ Teaspoon Salt
- 4 Tablespoons Butter, cold and diced
- 2 Teaspoons Vanilla Bean Paste or Pure Vanilla Extract
Instructions
- In a medium saucepan over low-medium heat add the whole milk. Let cook for a couple of minutes to warm it up - do not boil the milk.
- While milk 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 milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
- Add 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 off the heat and immediately add the cold butter and vanilla bean paste or extract. 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 two hours or up to three days. Rewhisk the pastry cream before serving.
Equipment
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Notes
If you want a thicker/ sturdier pastry cream use the 4 tablespoons of cornstarch/ cornflour.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Cook
- Cuisine: French
Keywords: pastry cream, cream, creme patisserie
Chasity says
At what point do we add the 1/4 tsp salt??
Elizabeth Waterson says
Hi, Chasity sorry for the confusion, add the salt when you mix the sugar and cornstarch together, I have updated the steps in the recipe card to reflect this. Thank you for letting me know, please let me know if you try the recipe and what you think.
Daughn says
Thank you so much for this recipe. This will be my go to recipe from now on.It came out perfect!
Elizabeth Waterson says
Hi Daughn, thank you so much for coming back to let me know! So glad you enjoyed the pastry cream, I could eat this stuff with a spoon, so so good! XX Liz
Kathy says
This pastry cream was so delicious and easy. It will definitely be my go-to filling. Thank you so much for the recipe
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Kathy! XX Liz
Kathy says
Best pastry cream ever, and easy to make. I filled puff pastry with the cream and fresh strawberries. Then dusted with powdered sugar and drizzled with chocolate. So pretty and delicious. Thanks
★★★★★
Fernanda says
Can you cut this recipe in half?
Elizabeth Waterson says
You could definitely try, I personally have not before, I would just think it would cook quicker. Please let me know if you try Fernanda! XX Liz
Alice says
Great custard my 8yr old daughter and I made it together. It was delicious
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Alic, so pleased you thought it was delicious! XX Liz
Mattie says
Worked very well!
★★★★★
Elizabeth Waterson says
Thank you very much for the lovely review Mattie! XX Liz
Sue Moseley says
This recipe looks wonderful and I was wondering if this custard could be used as a pie filling? Would it slice like a regular pie filling recipe? Thank you doe you wonderful
recipes.
Elizabeth Waterson says
Hi Sue! Thanks for reaching out, this isnt super super thick for a pie slice, but you could try doing 4 tablespoons of cornstarch to really thicken it up and I think that should work, but I have never done it myself. Sorry I couldn't be more helpful. Please do let me know if you have any further questions or if you try it, I would love to know what you think. XX Liz
Emma says
This recipe is delicious & so easy to make! This pastry cream was perfect to fill Boston Cream cupcakes. Thanks Elizabeth!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Emma, I appreciate you coming back to review the recipe so much!! Thank you!! XX Liz
Barbara says
Hi Elisabeth, can I use this recipe as a cake filling? Do you think I could take the rest and create an icing for the cake by mixing with fresh whipped cream or butter? Thank you
Elizabeth Waterson says
Hi Barbara, a cake filling sounds great! I know many people who use pastry cream for a cake filling so I don't see why not. If you used the rest for the frosting I would google a recipe for German Buttercream frosting that should be your best bet!! Please let me know if you have any other questions or if you try it!! Thanks for reaching out! XX Liz
Natalie says
Hi! Cornstarch isn't really easy to get because of covid but I have shortening. Can I use that instead?
Elizabeth Waterson says
Hi Natalie, thanks for reaching out. I would not substitute with shortening. You could try all-purpose flour or plain flour. Please let me know if you have any further questions or if you try the recipe. XX Liz
Michael Ryan says
I made this recipe today for a filling for cream puffs. How awesome can you get! It came out so delicious, and so easy to make!
Elizabeth Waterson says
Hi Michael, thanks so much for coming back to review the recipe! I am so pleased you enjoyed the cream, it such a versatile recipe, using it for cream puffs is one of the best!!! Take care. XX Liz
Kori says
This pastry cream was heavenly! Perfect level of sweetness and great texture. I used a vanilla bean to impart those beautiful flecks. I plan on saving and using this recipe next time.
★★★★★
Elizabeth Waterson says
Hi Kori, thanks so much for coming back to star rate and review the recipe. The vanilla beans really do make the cream look so goood!! Take care. XX Liz
Val says
The recipe was so easy to follow! I couldn’t believe I did it! I allowed mine to sit in the refrigerator overnight. However, mine was very liquidity. What could I have done wrong?
★★★★★
Elizabeth Waterson says
Hi Val, thanks so much for reaching out! I am sorry your pastry cream came out liquidity. I would make sure you measured the ingredients correctly and then also you may have not cooked the pastry cream long enough for it to fully thicken up. Please let me know if you have any other questions! 🙂 Thanks! XX Liz
Mari says
This was SO GOOD! Perfect amount, perfect sweetness. I’m definitely trying the chocolate one next!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely comment Mari! I am so pleased you enjoyed the recipe. I look forward to hearing how you like the chocolate version! Take care. XX Liz
Mary says
Can unused cream be frozen?
Elizabeth Waterson says
Hi Mary, thanks for reaching out. Leftover pastry cream does not freeze well, unfortunately. Please let me know if you try the recipe I would love to know what you think! XX Liz
Trish says
Can this filling used for a poptart
Elizabeth Waterson says
Hi Trish, I have never done that, I assume you are baking the pop tart with the filling so I am not quite sure how it would hold up being cooked twice. I'm sorry I don't have a better answer for you. Please let me know if you try how you get on. XX Liz
Crystal Sol Matsu says
Is there any way to make this into a strawberry pastry cream?
Elizabeth Waterson says
Hi Crystal, I have never made it but I would try using finely ground up freeze-dried strawberries. Please let me know if you try the recipe! XX Liz
Cindy says
I make this recipe all the time. I love it and it so easy to follow. Thank you!
★★★★★
Elizabeth Waterson says
Hi Cindy, thank you so much for the 5-star review, I really appreciate it!! Take care. XX Liz