After countless test batches, I've finally perfected this DELICIOUS vanilla pastry cream recipe! Also known as crème pâtissière, vanilla pastry cream is a rich egg yolk based custard that's used to fill and top a whole lot of classic desserts like eclairs, tarts, and cakes. This pastry cream has an extra creamy texture with just the right amount of sweetness and richness - and it's surprisingly easy to make.
I've been working on perfecting vanilla pastry cream for years, and after a whole lot of trial and error, I finally have what I'd say is the BEST pastry cream recipe out there! It's deliciously silky, smooth, and creamy, and it's rich without feeling heavy. It's perfect for sandwiching between cake layers, filling donuts and eclairs, or even just enjoying as is like pudding!
how to make vanilla pastry cream
Start by combining your egg yolks, sugar, and cornstarch in a bowl. Whisk until the mixture turns a pale yellow color and liquefies. It'll start out feeling dry and thick but will get smoother and runnier the more you whisk.
Next, heat your milk and cream until it just starts to simmer along the edges. The whole mixture should be steamy, but it shouldn't boil! If it boils, it can scramble the eggs.
Gradually pour your hot milk/cream into the egg mixture, whisking constantly, until incorporated. Once all of the milk mixture has been added into the egg yolk mix, pour it back into your pot.
Place the pot back onto your stove burner set to medium heat. Cook the pastry cream, whisking constantly, until it thickens enough to coat the back of a spoon and starts to boil.
Whisk butter and vanilla into the pastry cream until smooth. The mixture will want to separate, but just keep mixing until it smoothens out.
Strain the pastry cream into a bowl - this helps remove any clumps or undissolved cornstarch. Cover the pastry cream with plastic wrap pressed against the surface (to prevent skin formation).
Refrigerate for about 1 to 2 hours or until cold. It will firm up in the fridge, so I recommend giving it a little mix with a spoon just to soften and smoothen it out before using.
pastry cream tips
- Pick out a heavy bottom pot for the pastry cream: This will ensure even cooking and prevents browning / burning on the bottom.
- Add the warm milk / cream to the egg mixture gradually: This process is called "tempering" which essentially just refers to the process of slowly incorporating the hot milk mixture into the cooler egg yolk mixture to bring them both to a middle temperature. By gradually whisking the hot milk in, this helps prevent cooking or scrambling the eggs and will yield a smoother and creamier pastry cream!
- Use medium-low heat: Pastry cream should not be cooked on high heat, otherwise the bottom may scorch and it'll be more likely to clump because it's difficult to manage a higher heat. Medium-low heat will ensure even cooking and (again) a smooth final pastry cream.
- Run the pastry cream through a strainer: There can sometimes be undissolved portions or clumps that form during the cooking process, so running the pastry cream through a fine mesh sieve helps filter out any imperfections.
- Cover the pastry cream with plastic wrap pressed against the surface: If the surface of the pastry cream is exposed to air, it will form a skin. By pressing the plastic wrap against the surface of the pastry cream, you're basically cutting off the air which ultimately prevents skin.
vanilla pastry cream uses
Vanilla pastry cream has quite a few classic uses AND it's also delicious on its own! Some uses include:
• Cream puffs filled with vanilla pastry cream
• Eclairs and other cream filled pastries
• As a hidden layer in a vanilla layer cake (one of my favorite birthday cakes!)
• To fill a pastry cream tart
• On its own, or topped with some shaved chocolate, berries, or crushed cookies!
FAQs
Can I substitute the heavy cream for milk?
Yes! I've made pastry cream with just milk a million times and it's perfectly delicious! I do recommend using a high fat milk to ensure you don't lose that richness. In a pinch, 1% or 2% milk works but avoid skim milk (it can kind of make it taste watery).
Can I substitute the milk for heavy cream?
I haven't personally tried it, but it should be fine. It may make the pastry cream feel a little too heavy though, so I would at least try to incorporate some regular milk if you can.
Can I make this ahead?
Yes - pastry cream will keep for 3 to 4 days in the fridge if needed.
Can I freeze pastry cream?
I personally don't love freezing pastry cream just because I feel like it gets watered down when it defrosts.
check out these other recipes!
• chocolate pudding
• rice pudding without eggs
• simple powdered sugar icing/glaze
• chocolate ganache
• small batch chocolate buttercream
• vanilla cupcakes
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Vanilla Pastry Cream
- Total Time: 20 minutes
- Yield: 1 & ½ cups pastry cream (approx.)
Description
After countless test batches, I've finally perfected this DELICIOUS vanilla pastry cream recipe! Also known as crème pâtissière, vanilla pastry cream is a rich egg yolk based custard that's used to fill and top a whole lot of classic desserts like eclairs, tarts, and cakes. This pastry cream has an extra creamy texture with just the right amount of sweetness and richness - and it's surprisingly easy to make.
Ingredients
- 4 large egg yolks
- ⅓ cup (67g) granulated sugar
- 2 tablespoons cornstarch
- ¾ cup (180mL) whole milk
- ¾ cup (180mL) heavy cream
- 3 tablespoons (45g) unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, combine egg yolks, sugar, and cornstarch. Whisk together until you get a smooth and pale mixture. The mixture will be a bit thick when you start whisking, but as the sugar dissolves, the mixture will become liquid. Set aside.
- 4 large egg yolks, ⅓ cup (67g) granulated sugar, 2 tablespoons cornstarch
- Pour your milk and heavy cream into a medium sized saucepan. Place over medium heat and warm until the mixture is steamy and the edges are slightly bubbly. Do not boil.
- ¾ cup (180mL) whole milk, ¾ cup (180mL) heavy cream
- Slowly pour the hot milk/cream into the egg mixture, whisking constantly to avoid scrambling the eggs. If you find it difficult to pour and whisk at the same time, you can pour a bit of the hot milk mixture, pause to whisk, and continue pouring and mixing this way. Avoiding adding in more than about 3 tablespoons of the hot milk at once or (again) it can scramble the eggs.
- Pour the whole mixture back into your saucepan.
- Return the saucepan to medium heat. Cook the pastry cream, whisking constantly, until it starts boiling gently and thickens enough to coat the back of a spoon. This will take about 5 to 8 minutes.
- Take the thickened pastry cream off the heat, then whisk in the butter and vanilla extract. The mixture may separate a bit at first - just keep whisking until it smoothens out.
- 3 tablespoons (45g) unsalted butter, 1 teaspoon pure vanilla extract
- Pour the pastry cream through a strainer into a bowl.
- Cover the pastry cream with plastic wrap touching the surface of the cream. Refrigerate for about 1-2 hours or until the pastry cream is cool and firmed up.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Enjoy!
Lara says
These instructions are great! Super helpful hearing bits about what I should be seeing from the mixture.
Joanna Teo says
Hi, if I would like to make strawberry pastry cream with this recipe, can I add in strawberry jam? If so, at which stage do I add it? Thank you!
Mimi says
Hey Joanna! You most definitely can add some jam to the pastry cream! I'd recommend adding it in after the cooked pastry cream is about the same temperature as the jam (any time after you're done step 4 in the recipe). It just makes it a lot easier to mix together 😊