The Key to the Ideal Pastry Cream
Creamy, velvety, rich yet light — this pastry cream is the perfect base for tarts, éclairs, mille-feuille, cream puffs, and more. Let’s unlock the secret to making the perfect crème pâtissière like a pro!
Ingredients:
- 2 cups (500 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tablespoons (30 g) unsalted butter
- Pinch of salt
Directions:
Step 1: Infuse the Milk
In a medium saucepan, pour the milk and split the vanilla bean lengthwise. Scrape out the seeds and add both seeds and pod to the milk. Bring just to a simmer over medium heat (do not boil). Once hot, remove from heat, cover, and let it steep for 10–15 minutes to intensify the vanilla flavor.
Tip: If using vanilla extract instead of a bean, don’t add it until the very end to preserve its flavor.
Step 2: Whisk the Egg Mixture
In a separate mixing bowl, whisk together the egg yolks, sugar, salt, and cornstarch until thick, pale, and ribbon-like. This step ensures your cream is lump-free and silky.
Step 3: Temper the Eggs
Remove the vanilla pod from the warm milk. Slowly pour about 1/3 of the hot milk into the egg yolk mixture while whisking constantly to avoid curdling. Then pour the tempered egg mixture back into the remaining milk in the saucepan.
Step 4: Cook the Pastry Cream
Place the pan back over medium heat and cook while whisking constantly until it thickens. It should take about 3–5 minutes. Once it begins to bubble, continue to cook for 1 minute to eliminate any starchy taste.
Step 5: Finish with Butter and Chill
Remove from heat. Stir in the butter until fully melted and the cream is smooth. If you’re using vanilla extract, add it now.
Pour the pastry cream into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours before using.
Variations:
- Chocolate Pastry Cream: Add 100g of chopped dark chocolate right after cooking while it’s still hot. Stir until fully melted.
- Coffee Pastry Cream: Dissolve 1 tbsp instant espresso in the milk before heating.
- Fruit-Infused Cream: Replace part of the milk with fruit puree (like raspberry or mango), added after thickening.
Storage Tips:
- Keeps in the fridge for up to 3 days.
- Do not freeze — it can separate or become grainy after thawing.
Pro Tips for Perfect Results:
- Use a heavy-bottom saucepan to avoid burning.
- Whisk constantly during cooking to ensure even thickening.
- Strain the cream through a fine mesh sieve if you want it extra smooth.
- Cool it quickly by placing the bowl in an ice bath if you’re in a hurry.
- Uses for Pastry Cream:
- Fillings for éclairs, cream puffs, and profiteroles
- Base for fruit tarts
- Layer in napoleons or mille-feuille
- Spread between cake layers
- Serve as a dessert on its own with berries or a brûléed sugar top
- Conclusion:
Pastry cream (crème pâtissière) is the soul of countless desserts. When made properly, it’s luxurious and full of flavor. Stick to the right ratio of egg yolks, milk, and starch, and you’ll never go wrong. Let this be your master recipe for building endless dessert creations.