Classic Pastry Cream Recipe

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Creamy, smooth, and deliciously versatile, this pastry cream is the perfect filling for éclairs, cream puffs, cakes, and tarts. Master this recipe to elevate your baking game!

Ingredients

  • 2 cups (480 ml) whole milk
  • ½ cup (100 g) sugar, divided
  • 1 whole vanilla bean (or 1 tsp vanilla extract)
  • 5 large egg yolks
  • ¼ cup (30 g) cornstarch
  • 2 tbsp (30 g) unsalted butter, finely chopped

Instructions

1. Prepare the Milk Mixture

  1. In a medium saucepan, combine the milk and ¼ cup of sugar.
  2. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. (If using vanilla extract, add it later.)
  3. Place the saucepan over medium heat and warm the mixture, stirring occasionally, until the sugar dissolves. Do not let it boil.

2. Prepare the Egg Mixture

  1. In a separate bowl, whisk the egg yolks with the remaining ¼ cup of sugar.
  2. Add the cornstarch and whisk until smooth and pale, about 2–3 minutes.

3. Temper the Eggs

  1. Once the milk mixture is warm, slowly pour about ⅓ of the hot milk into the egg mixture, whisking constantly. This step raises the temperature of the eggs gradually to prevent curdling.
  2. Pour the tempered egg mixture back into the saucepan with the remaining milk.

4. Cook the Pastry Cream

  1. Return the saucepan to medium heat.
  2. Cook, stirring constantly, until the mixture thickens and begins to bubble, about 2–3 minutes.
  3. Let the cream cook for an additional 1–2 minutes to fully activate the cornstarch.

5. Finish the Pastry Cream

  1. Remove the saucepan from heat.
  2. Stir in the butter until fully melted and incorporated. If using vanilla extract, add it now.
  3. For a silky texture, strain the pastry cream through a fine-mesh sieve into a clean bowl.

6. Cool and Store

  1. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming.
  2. Allow the cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.

Tips for Success

  • Use Fresh Ingredients: Fresh milk, eggs, and butter result in the best flavor and texture.
  • Stir Constantly: This ensures the cream is smooth and prevents lumps.
  • Strain for Perfection: Straining removes any small lumps or cooked egg bits, ensuring a velvety consistency.
  • Prevent Skin Formation: Plastic wrap directly on the surface is key to maintaining a smooth texture.

Variations

  • Chocolate Pastry Cream: Stir 4 oz (113 g) chopped dark chocolate into the hot pastry cream after removing it from heat. Mix until fully melted and smooth.
  • Coffee Pastry Cream: Dissolve 2 tbsp instant coffee granules into the warm milk mixture before combining with the eggs.

Uses for Pastry Cream

  1. Éclairs and Cream Puffs: Pipe cold pastry cream into éclairs or cream puffs for a classic French dessert.
  2. Cake Filling: Spread between cake layers for a rich and smooth filling.
  3. Tarts: Fill baked tart shells with pastry cream and top with fresh fruit for a stunning dessert.

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