There's nothing quite like the rich, velvety texture of freshly made pastry cream melting on your tongue. This essential French custard is the cornerstone of iconic treats like fruit tarts, eclairs, and cream puffs.
A tried-and-true Pastry Cream Recipe gives you full control over sweetness, consistency, and aroma—something pre-made versions just can't match. Whether you're a home baker or pastry enthusiast, learning to make it yourself is a total game-changer.
With just a few everyday ingredients and around 20 minutes of your time, you can create a smooth, glossy custard that elevates any dessert. The best part? A well-made Pastry Cream Recipe not only tastes better, but stores beautifully for later use.
This foolproof Pastry Cream Recipe will quickly become your go-to for filling cakes, topping tarts, or layering in trifles. Its creamy texture and vanilla warmth make it endlessly adaptable—and impressively professional.
So skip the store-bought shortcuts. Mastering a great Pastry Cream Recipe is easier than you think—and your desserts will never be the same.
Why This Pastry Cream Recipe Stands Out?
Pastry cream, known as crème pâtissière in the world of classic French baking, is the silky-smooth filling behind some of the most beloved European desserts. This rich custard isn’t just delicious—it’s incredibly versatile and surprisingly simple to master with the right Pastry Cream Recipe.
What sets this version apart? It’s a foolproof method that eliminates the usual issues like curdling or clumping. Thanks to the inclusion of cornstarch, this Pastry Cream Recipe delivers a thick, pipeable consistency that holds up beautifully in any dessert. No separation, no weeping—just flawless results every time.
This luscious French dessert cream elevates everything it touches. It’s perfect in fruit tarts, makes an ideal eclair filling, and transforms basic choux pastry into show-stopping cream puffs. If you're after a bakery-style finish, this Pastry Cream Recipe is your new secret weapon.
Want even more variety? This recipe easily adapts. Add chocolate for a decadent twist, or fold in whipped cream for a mousse-like lightness. The base is stable, customizable, and consistently crowd-pleasing.
Whether you're a pastry pro or a weekend baker, this Pastry Cream Recipe offers the reliability and flavor you need to take your desserts to the next level.
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Ingredients
Core Ingredients:
- Whole milk
- Large egg yolks
- Granulated sugar
- Cornstarch
- Salt
- Unsalted butter
- Pure vanilla extract
Optional Flavor Variations:
- Dark chocolate
- Liqueur (Grand Marnier or rum)
- Lemon zest
See recipe card for quantities.
Instructions
Prepare the Base
- Heat milk in a heavy-bottomed saucepan over medium heat until steaming
- In a separate bowl, whisk egg yolks with sugar until pale
- Add cornstarch and salt to egg mixture, whisking until smooth
- Set up a fine-mesh strainer over a clean bowl
Create the Custard
- Slowly pour hot milk into egg mixture while whisking constantly to temper
- Return mixture to saucepan and cook over medium heat, whisking constantly
- Cook for 2-3 minutes until thickened and coating the back of a spoon
- Remove from heat immediately when it reaches proper consistency
Finish and Cool
- Strain the hot pastry cream through fine-mesh strainer
- Stir in butter one piece at a time until melted and smooth
- Add vanilla extract and mix well
- Press plastic wrap directly onto surface and refrigerate for 2+ hours
- Prepare the Base: Whisk together egg yolks, sugar, and cornstarch until smooth
- Create the Custard: Cook the mixture over medium heat until it thickens and coats a spoon
- Finish and Cool: Stir in butter, then cover and chill to set the pastry cream
Equipment For Pastry Cream Recipe
- Heavy-bottomed saucepan - Prevents scorching and ensures even heating
- Fine-mesh strainer - Essential for smooth, lump-free texture
- Balloon whisk - Better air incorporation than flat whisks
- Heat-proof mixing bowl - For tempering eggs safely
- Plastic wrap - To prevent skin formation during storage
- Digital thermometer (optional) - Helps beginners monitor milk temperature
Expert Tips for Perfect Results Every Time
- Keep heat at medium throughout cooking to prevent scrambled eggs
- Always strain the finished cream for silky smoothness
- Add butter while cream is still warm for easy incorporation
- Whisk constantly during cooking - no breaks!
- Press plastic wrap directly on surface to prevent skin formation
- Use fresh egg yolks for best flavor and texture
- Sift cornstarch if lumpy before adding to eggs
Variations
Popular Variations:
- Chocolate pastry cream - Add melted dark chocolate while hot
- Diplomat cream - Fold in whipped cream for lighter texture
- Coffee version - Replace some milk with strong espresso
- Citrus cream - Add lemon or orange zest during heating
- Liqueur flavored - Stir in Grand Marnier or rum after cooling
Dietary Modifications:
- Gluten-free - Recipe is naturally gluten-free with cornstarch
- Lower fat - Use 2% milk instead of whole milk
- Egg-free alternative - Use commercial egg replacer (texture will differ)
- Sugar-free - Substitute with powdered erythritol or stevia
Storage
Refrigerator Storage:
- Store up to 4 days in airtight container
- Press plastic wrap directly on surface
- Keeps best flavor for 2-3 days
Freezing Instructions:
- Freeze up to 1 month (texture may change slightly)
- Thaw completely in refrigerator
- Whisk vigorously before using
Make-Ahead Strategy:
- Make 1-2 days ahead for best flavor development
- Overnight chilling improves texture and stability
- Whisk with milk if too thick after chilling
The Cooling Trick That Changed My Pastry Cream Recipe Forever
I used to wonder why my pastry cream never quite matched that dreamy bakery texture—until I discovered a tiny secret. The real magic in my Pastry Cream Recipe happens after cooking. Letting it cool for just 10 minutes at room temperature, stirring occasionally, changed everything. No more soggy plastic wrap, no more watery film. Pressing the wrap directly onto the surface before chilling locks in that silky-smooth finish. It’s a small step, but trust me—it’s the difference between average and absolutely perfect.
FAQ
What are the ingredients of pastry cream?
Pastry cream requires seven basic ingredients: whole milk, egg yolks, granulated sugar, cornstarch, salt, unsalted butter, and vanilla extract. The cornstarch acts as a thickening agent, while egg yolks provide richness and structure. This classic French dessert cream recipe creates a smooth, pipeable filling perfect for eclairs, cream puffs, and fruit tarts. Optional additions include chocolate or citrus zest for flavor variations.
What is the difference between pastry cream and custard?
Pastry cream contains cornstarch as a stabilizing thickener, making it firmer and more stable than regular custard. While custard uses only eggs for thickening, pastry cream's cornstarch allows it to hold its shape when piped and prevents weeping in desserts. Custard has a softer, more liquid consistency, whereas pastry cream maintains structure for filling eclairs, cream puffs, and layered desserts without separating.
What can I substitute for pastry cream?
Popular pastry cream substitutes include vanilla pudding mixed with whipped cream, mascarpone cheese sweetened with powdered sugar, or cream cheese frosting. For lighter options, try whipped cream stabilized with gelatin or store-bought vanilla custard thickened with cornstarch. Lemon curd, Nutella mixed with whipped cream, or even thick Greek yogurt with honey can work for specific dessert applications requiring creamy fillings.
What is the difference between pastry cream and bavarian cream?
Pastry cream uses cornstarch for thickening and has a dense, stable consistency perfect for piping. Bavarian cream combines pastry cream base with gelatin and whipped cream, creating a lighter, mousse-like texture. While pastry cream is cooked and thick, Bavarian cream is airier and often used for molded desserts. Pastry cream fills eclairs and tarts, while Bavarian cream works best for elegant layered desserts and charlottes.
Bring Bakery Magic to Your Kitchen
With this foolproof Pastry Cream Recipe, you're not just making a filling—you’re laying the foundation for endless dessert creations. From delicate fruit tarts to cream-filled éclairs and fluffy cream puffs, this vanilla custard unlocks professional-level flavor in every bite. Just remember: patient whisking, precise temperature control, and a smooth straining step are the secret ingredients behind that dreamy texture.
If you loved this recipe, don’t stop here. Try pairing it with our Easy Peach Cheesecake Recipe for a summer twist or layer it alongside the zesty richness of our Creamy Lemon Cheesecake Bars Recipe. Each one is designed to inspire your inner pastry chef.
Ready to impress? Make this Pastry Cream Recipe, leave a comment with your favorite variation, and don’t forget to rate the recipe. Your next bakery-worthy dessert starts right here—happy baking!
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Pastry Cream Recipe
Equipment
- Heavy-bottomed saucepan Prevents scorching and ensures even heating
- Fine-mesh strainer Essential for smooth, lump-free texture
- Balloon whisk Helps incorporate air efficiently
- Mixing bowl Heat-proof preferred for tempering
- Plastic wrap Prevents skin formation
- Digital thermometer Helps monitor milk temperature
Ingredients
- 2 cups Whole milk
- 4 Large egg yolks
- ½ cup Granulated sugar
- ¼ cup Cornstarch Sift before using if lumpy
- ¼ teaspoon Salt
- 2 tablespoon Unsalted butter Cut into small pieces
- 1.5 teaspoon Pure vanilla extract
Instructions
- Heat milk.
- Whisk yolks and sugar.
- Add cornstarch and salt.
- Temper eggs with hot milk.
- Cook until thickened.
- Strain custard.
- Stir in butter.
- Add vanilla.
- Cover and chill.
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