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    Home » Recipes » Desserts » Pastry Cream

    Pastry Cream

    Published: January 5, 2020 · Modified: Jun 13, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet, not cloying at all. Its the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts.

    A whisk holding up pastry cream.
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    eclair filled with pastry cream sitting on a plate
    bag of pastry cream
    round tart shell being filled with pastry cream
    Pastry cream on a whisk.
    Butter getting added to a pot of pastry cream.
    Pastry cream getting whisked in a copper pot.
    A piping bag filled with vanilla pastry cream.
    Pastry cream getting mixed in a glass bowl.
    Pastry cream on a white spatula.
    Pastry cream flecked with vanilla beans in a bowl.
    A glass jar filled with vanilla Pastry cream on a marble counter.
    Pastry cream in a porcelain container.
    Pastry cream next to a vanilla bean and sugar.
    A jar of Pastry cream on a marble counter.
    Pastry cream piped into a container next to a pink napkin.
    A jar of pastry cream next to a blue and white napkin.
    Pastry cream piped into a container.
    A big swirl of pastry cream peaking out of a jar.
    A painted porcelain container filled with pastry cream.
    A spatula holding a dollop of pastry cream up.
    bag of pastry cream

    It’s super easy to make but beyond delicious so be forewarned. Once you try this recipe you might become addicted! 

    What You’ll Need For This Recipe

    Ingredients for making pastry cream on a counter.

    Eggs: This recipe only uses the yolks. You can whip up an amazing angel food cake or batch of Swiss buttercream with the remaining whites.

    Vanilla Bean: I LOVE the little specks of vanilla bean in the finished product and of course the taste is amazing but you can definitely use vanilla bean paste or vanilla extract instead. 

    How to Make Pastry Cream

    Two photos showing egg yolks and sugar mixing

    1. Cut a vanilla bean down the middle to open it then use a knife or spoon to scrape the seeds out. In a medium saucepan, heat the milk and vanilla bean by bringing it to a boil over medium heat. Immediately turn off the heat then set it aside to infuse for 15 minutes.

    2. Separate the egg whites and yolks into a separate bowls. Don’t throw out those egg whites, you can use them to make a batch of Italian or Swiss meringue buttercream! Transfer the yolks into a large bowl along with 2/3 cup of sugar.

    Cornstarch being added to a mixture for pastry cream.

    3. Whisk the yolks and sugar together until the color lightens and texture thickens.

    4. Sift in the cornstarch and whisk vigorously. You don’t want any lumps remaining! 

    Hot milk pouring into an egg yolk mixture to make pastry cream.

    5. Whisk in 1/4 cup of the hot milk mixture until it is incorporated then slowly drizzle in the remaining hot milk mixture while whisking. This is easier if you set your bowl on a silicon mat or wrap it in a wet towel so there’s less sliding around.

    6. Strain the mixture back into the saucepan.

    Pastry cream getting covered to chill.

    7. Place pot over medium-high heat and cook while whisking continuously until thickened and slowly boiling. Now go ahead and remove from the heat and stir in the butter.

    8. Let the custard cool slightly then pour it into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill it for at least 2 hours or until ready to serve. If I’m using the custard to fill cream puffs or eclairs I almost ALWAYS end up whipping a cup of heavy cream with a few tablespoons of sugar and fold it into the pastry cream to lighten it up and fill more pastries.

    A puff of choux filled with pastry cream

    Pro Tips for This Recipe

    • You can fold melted and cooled chocolate into this or add a fruit reduction, so many options!
    • Don’t walk away when your pastry cream is over heat. Keep stirring, and make sure to hit the corner of the pot with that whisk.
    • This custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. 
    • Straining the mixture back into the pot after combining the milk and yolks will capture all the bits of vanilla bean pod you don’t want in your silky cream.
    • If you want to stretch the batch and mellow the flavor out try folding in some whipped cream. This combination is called diplomat cream, it’s lighter and you can extend the batch to fill more cream puffs and eclairs!

    A group of eclairs covered in chocolate and filled with pastry cream

    Frequently Asked Questions

    Is Pastry Cream and Custard the Same?

    Pastry cream is thicker than custard because there’s more starch. In some ways they can be interchangeable but pastry cream is better for tart and eclair fillings. Pastry cream is also more stable at room temperature.

    What is Pastry Cream Used For?

    You can put pastry cream in EVERYTHING! It’s great in eclairs and cream puffs, as the base of fruit tarts, cake fillings, and in any number of other desserts. Check out my Eclair Recipe for an amazing treat featuring pastry cream. While eclairs are typically long bars you can also pipe them in any shape! I made a batch of donut eclairs and they were basically the best thing ever!!!!

    Why is my custard “rubbery” after being chilled?

    After chilling your custard will set become a bit of a gelatinous solid. Don’t Panic! You’ll just need to give it a good whisk; it will come back to life, be silky smooth and perfect for piping. 

    What can I use instead of a vanilla bean?

    For a VERY similar taste with all those beautiful specks try using a vanilla bean paste. It comes in a small jar and unlike vanilla extract there’s no alcohol. For this recipe I would add a tablespoon and a half to two tablespoons of vanilla bean paste if you’re substituting that in. Add to the milk after scalding, and mix in. Of course you can also use vanilla extract! I would add two tablespoons to the milk after scalding. 

    How long will it keep for?

    Pastry cream is just fine hanging out in the fridge overnight. You can stretch this to two days if needed but make sure to cover well and give it a quick whisk to break it up as it will set and lose that silky texture.

    If you love this recipe try these out!

    • A photo of a chocolate eclair cut to expose the custard filling

      Eclairs

    • A photo of a fruit tart with various berries, peach slices and kiwis.

      Fruit Tart

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • Multiple cupcakes with Italian buttercream piped on top with sprinkles.

      How to make Italian Buttercream

    • A mini cupcake stand with a vanilla cupcake on top with Swiss meringue buttercream and sprinkles.

      Swiss Meringue Buttercream

    If you’ve tried this pastry cream recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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    5 from 207 votes

    Pastry Cream

    This silky, perfectly sweet vanilla custard is great for filling eclairs, cream puffs, tarts and just about anything else! 
    Course Dessert
    Cuisine French
    Prep Time 2 minutes
    Cook Time 10 minutes
    Chilling time 2 hours
    Total Time 12 minutes
    Servings 3 cups
    Calories 96kcal
    Author John Kanell

    Ingredients

    • 2 cups whole milk 473mL
    • 1 vanilla bean split lengthwise
    • 6 egg yolks
    • 2/3 cup sugar 135g
    • 1/4 cup cornstarch 37g
    • 1 tbsp unsalted butter 15g, cold

    Instructions

    • Cut the vanilla bean lengthwise then use a spoon or knife the scrape the seeds out. Add the milk and vanilla bean to a medium saucepan, heat then place over medium heat and bring to a boil.
    • Immediately turn off the heat and set aside to infuse for 15 minutes.
    • In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
    • Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
    • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
    • Remove from the heat and stir in the butter. Let cool slightly. 
    • Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
    • Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called diplomat cream.

    Video

    Notes

    • This recipe makes a good amount of custard but you can make it go further and lighten it up by folding in whipped cream. The whipped cream can be sweetened or just plain. This dreamy combination is called diplomat cream and it's quite lovely.
    • Try incorporating melted and cooled chocolate for an indulgent variation.
    • You can also add passion fruit juice for an amazing tropical flavor, or you can add in some other fruit reduction.
    • This custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. 

    Nutrition

    Serving: 1g | Calories: 96kcal | Carbohydrates: 12.9g | Protein: 3.2g | Fat: 3.6g | Saturated Fat: 1.8g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 38mg | Potassium: 77mg | Sugar: 10.5g | Vitamin A: 150IU | Calcium: 53mg | Iron: 0.4mg
    *Nutrition Disclaimer
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    Reader Interactions

    Comments

    1. Avatar for DonnaDonna says

      September 26, 2020 at 7:49 pm

      5 stars
      Perrrrrrrrrrfect… Just made it. I love it. Thank you.

      Reply
      • Avatar for John KanellJohn Kanell says

        September 29, 2020 at 5:29 pm

        Thank you Donna!

        Reply
    2. Avatar for Mashrura Masud NubahMashrura Masud Nubah says

      September 11, 2020 at 8:56 am

      5 stars
      The pastry cream was AMAZING! The best recipe ever!!! I couldn’t stop eating right out of the bowl. My family loves it too. I’ve used this recipe for cream puffs, eclairs, etc. Absolutely love your recipes 🙂

      Reply
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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