Pastry cream, also called crème pâtissière, is the smooth, rich custard used in many classic desserts like éclairs, cream puffs, fruit tarts, Boston cream pie, and doughnuts. The secret to perfect pastry cream is cooking it slowly while whisking constantly so it becomes silky, thick, and lump-free.
This classic version creates a stable, creamy filling that tastes just like bakery custard.
Yield and Timing
Makes about 2 cups pastry cream
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 1–2 hours
Ingredients
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon all-purpose flour (optional but helps stabilize)
- 2 tablespoons butter
- 1½ teaspoons vanilla extract
- Pinch of salt
Preparation
1. Heat the Milk
In a saucepan, heat the milk over medium heat until it begins to steam but not boil.
2. Whisk Egg Mixture
In a bowl whisk together:
- egg yolks
- sugar
- cornstarch
- flour
- salt
Whisk until smooth and pale.
3. Temper the Eggs
Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly.
This prevents the eggs from scrambling.
4. Cook the Cream
Pour the egg mixture back into the saucepan with the remaining milk.
Cook over medium heat, whisking constantly.
Within 2–4 minutes the mixture will thicken into a custard.
5. Finish the Cream
Remove from heat and stir in:
- butter
- vanilla extract
Mix until smooth and glossy.
6. Chill
Pour pastry cream into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
Refrigerate for 1–2 hours until completely cold.
The Secret for Perfect Pastry Cream
Professional bakers often follow these tips:
• Constant whisking prevents lumps
• Cornstarch stabilizes the custard
• Adding butter at the end makes it silky
• Plastic wrap touching the surface stops a skin from forming
Ways to Use Pastry Cream
Pastry cream is incredibly versatile and can be used in:
- Éclairs
- Cream puffs
- Donuts
- Fruit tarts
- Mille-feuille (Napoleon cake)
- Boston cream pie
- Layer cakes
Flavor Variations
You can easily customize pastry cream:
Chocolate pastry cream – add 4 oz melted chocolate
Coffee pastry cream – add 1 tsp espresso powder
Lemon pastry cream – add lemon zest and juice
Pistachio pastry cream – mix in pistachio paste
Storage
Keep pastry cream refrigerated in an airtight container for up to 3 days.
Do not freeze.
If you’d like, I can also give you the 5 bakery secrets that make pastry cream extra smooth and professional (the tricks used by French pastry chefs).
