Crème Pâtissière (French Pastry Cream Recipe)

Today we're diving headfirst into the creamy, dreamy world of Crème Pâtissière. This pastry cream recipe is deceptively simple, calling for just 7 easily accessible ingredients. It's actually one of the first recipes I mastered in pastry school!  My instructor used to say, 'The mark of a great pastry chef can be tasted in their pastry cream.' Don’t worry — with this foolproof recipe, you're sure to earn top marks. 😉

Mastering a crème pâtissière recipe is a rite of passage for any serious home baker, opening a world of culinary possibilities. Now, don't let the fancy French name intimidate you. My recipe for pastry cream is surprisingly simple. It has a short ingredient list and just a few simple steps, but unlocks a whole world of flavor. 

Once making your pastry cream, it can be included in all kinds of different recipes. It's the base of both crème diplomate and crème légère and is a single essential recipe is the secret behind dozens of your favorite desserts. It’s the velvety center of your favorite donuts and éclairs, the lush filling of sumptuous cakes, tarts, and pies, and the creamy heart of mille feuilles, to name just a few. So, are you ready to whisk your way to a vital new kitchen skill? Let's go!

⭐ Why You’ll Love This Pastry Cream Recipe 

If you've ever wondered what makes bakery desserts so irresistibly delicious, the secret often lies in a spoonful of perfectly made pastry cream. And guess what? You're about to unlock that secret right in your own kitchen! Here's why you need to try this recipe for vanilla pastry cream:

• It’s So Simple: With little more than milk, eggs, butter, and a handful of pantry staples, you'll be able to conjure a versatile bowl of creamy magic.
• Meet a True Jack-of-all-Trades: My pastry cream filling is perfect for a wide range of desserts, so mastering this one skill means you're well on your way to pastry domination!
• Silky Smooth Texture: Achieve that dreamy, creamy consistency every time with this foolproof recipe. I've perfected it over the years, and I'm here to guide you through each step with detailed instructions and step-by-step photographs so it comes out perfectly dreamy every time.
• Customizable to Your Taste: While the classic flavor is a delight, this recipe is a blank canvas for your creativity. Infuse it with citrus zest, spices, or your favorite liqueurs to make it uniquely yours. Read on below for more ideas!

🍴Ingredients 

• Whole Milk - For the most luxurious consistency, it’s always best to go with full-fat dairy. 
• Vanilla Bean - Traditionally speaking, this pastry filling recipe is scented with the aromatic warmth of vanilla. Using true vanilla beans will yield the richest flavor AND give it those gorgeous black flecks. That said, you can also swap in 2 teaspoons of either pure vanilla extract or vanilla paste if needed.
• Egg Yolks - Yolks are the heart of most custard and pudding recipes. Make sure to separate them while they’re still cold from the fridge so the yolks are less likely to break, then allow them to come to room temperature before using in the recipe. 
• Granulated Sugar - Plain white sugar or organic cane sugar can both be used to sweeten this pastry cream cake filling. You’re also welcome to use brown sugar, though you should note that it will impart a molasses flavor and a hint of color.
• Cornstarch - For thickening. If you have a corn allergy, an equal amount of potato starch should do the trick. Avoid tapioca starch, which can result in a stringy or rubbery consistency when cooked over high heat.
• Fine Sea Salt - Kosher salt or fine Himalayan pink salt can also be used.
• Cold Unsalted Butter - Cold is the operative word here. If possible, use organic, European-style, grass-fed, and/or cultured butter for the best flavor. 

See the recipe card below for a full list of ingredients and measurements.

⏲️ Substitutions & Variations

Once you've nailed the basics of making pastry cream, you can start to experiment with tons of fun flavor combinations. Here are a few of my favorites to consider:

• Citrus Zest Twist: Mix up a lemon, lime, or orange pastry cream by adding the zest of citrus fruits to the milk as it heats. This variation is perfect for summer desserts or as a filling for fruit tarts. (This lemon pastry cream is one of my favorites!)
• Coffee Infusion: If you're a fan of java, infusing your pastry cream with rich coffee flavor is a no-brainer. Dissolve a teaspoon of instant espresso powder in the milk before heating, or steep a couple of coffee beans in the hot milk for a subtle flavor. This variant pairs wonderfully with desserts like tiramisu or coffee eclairs. You can also go a step further and add cacao nibs for crunch!
• Liqueur-Infused Luxury: For an adult twist, consider adding a splash of your favorite liqueur to the finished pastry cream. Options like Grand Marnier, Amaretto, or Bailey's add a sophisticated and indulgent flavor profile.
• Rose Reverie: Gently infuse the milk with a few teaspoons of edible rose water or steep with dried edible rose petals. This floral pastry cream imparts an elegant, fragrant touch to your desserts, making it ideal for adding a romantic flair.
• Berry Bliss: Transform your pastry cream into a berry wonderland. After your pastry cream has thickened, fold in the berry puree of your choosing. This berry-infused cream is vibrant both in flavor and color, perfect for injecting a fruity, summery zest into your desserts.
• Passionfruit Paradise: Give your pastry cream a tropical makeover with the tangy, exotic flavor of passionfruit. The tartness of the passionfruit beautifully balances the sweetness of the cream, creating a luscious, zesty filling that’s perfect for brightening up any dessert.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

📖 How To Make Pastry Cream: Step-by-Step Instructions

Despite its fancy name, crème pâtissière is actually pretty easy to make. Here’s how it’s done:

Step 1: Heat the Milk and scraped vanilla beans or extract to just below a boil.

Step 2: Temper the warm milk into your egg yolk, sugar and cornstarch mixture.

Step 3: Bring the mixture to a boil, stirring constantly until the pastry cream has thickened.

Step 4: Pour the thickened pastry cream into the strainer and strain with a spatula.

Step 5: Stir in your softened butter until completely blended.

Step 6: Cover with plastic wrap placed directly on top of the pastry cream.

Step 7: Refrigerate for at least 4 hours or overnight before using!

Step 8: For filling pastries like cream puffs, tarts or cakes whip the pastry cream before using!

How to use Pastry Cream

Pastry cream, or crème pâtissière, is a versatile and delicious component in many desserts. Here's a guide on how to creatively use this creamy custard in your baking adventures:

• Cream Puffs: Fill these airy delights with smooth pastry cream for a classic treat. Use vanilla bean paste for an intense vanilla flavor.
• Boston Cream Pie: Layer this creamy custard between sponge cake and top with chocolate glaze for an iconic dessert.
• Crème Légère: Combine chilled pastry cream with whipped cream for a lighter filling, perfect for delicate pastries.
• Bavarian Cream Donuts: Use a thick custard, like crème pâtissière, mixed with whipped cream to fill these heavenly donuts.
• Layer Cakes: Spread a layer of creamy texture between cake layers for a luxurious touch. Vanilla pods add an elegant flavor.
• French Fruit Tarts: Top a tart shell with pastry cream and fresh fruit for a stunning and delicious dessert.
• Choux Pastries: Fill choux pastry with vanilla-infused pastry cream for a simple yet elegant dessert.
• Banana Cream Pie: Layer banana slices and pastry cream in a pie crust for a comforting and classic dessert.

👩🏻‍🍳 Expert Tips

I've learned a few tricks since I first started making pastry cream back in school:

• Temperature control is key. When heating your milk, do it gently and gradually. Sudden high heat can cause the milk to scald or form a skin. Similarly, when adding the hot milk to the egg mixture, do it slowly and steadily to avoid curdling the eggs.
• Can’t keep your bowl still as you’re stirring and tempering? Dampen a kitchen towel, then wrap it around to form a ring on your counter. Place the bowl inside the ring, and voila! It should stay nice and still for you.
• Maintain constant vigilance. Once all ingredients are combined, constant stirring is crucial. Use a whisk and continuously stir the mixture over medium heat. 
• Strain for perfection. After cooking, strain your pastry cream through a fine-mesh sieve. This step is essential to remove any cooked egg bits or lumps.
• Keep it smooth. To prevent a skin from forming on the surface as it cools, place a piece of plastic wrap directly on the surface of the pastry cream. 
• Check your consistency. Remember, pastry cream will thicken further as it cools. It should coat the back of a spoon but still be pourable when hot. 

💭 Recipe FAQs

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