How to Make Pastry Cream

Pastry Cream (Crème Pâtissière) is a rich, creamy custard that is often used as a filling for various desserts. It has a smooth texture and a sweet, vanilla flavor, making it a versatile component in the pastry world.

Uses of Pastry Cream:

1. Tarts and Pies:
   • Use as a filling for fruit tarts and cream pies.
2. Éclairs and Cream Puffs:
   • Pipe into éclairs and cream puffs for a delicious, creamy filling.
3. Layer Cakes:
   • Spread between layers of sponge cakes for added moisture and flavor.
4. Pastry Doughnuts:
   • Fill doughnuts with pastry cream for a delightful surprise.
5. Dessert Cups:
   • Serve in small cups topped with fresh fruit or chocolate shavings.

Pastry Cream Recipe

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean (split and scraped) or 1 teaspoon vanilla extract
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter

Instructions:

1. Heat the Milk:
   • In a medium saucepan, combine 2 cups of whole milk and 1/2 cup of granulated sugar.
   • Add the seeds from 1 vanilla bean or 1 teaspoon of vanilla extract.
   • Heat the mixture over medium heat until it just begins to simmer.
2. Prepare the Egg Mixture:
   • In a separate bowl, whisk together 4 large egg yolks and 1/4 cup of cornstarch until smooth and well combined.
3. Temper the Eggs:
   • Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
   • Gradually add the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
4. Cook the Pastry Cream:
   • Return the saucepan to the heat and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
   • Continue to cook for an additional 1-2 minutes, then remove from heat.
5. Add the Butter:
   • Stir in 2 tablespoons of unsalted butter until fully melted and incorporated.
6. Cool the Pastry Cream:
   • Pour the pastry cream into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
   • Allow the cream to cool to room temperature, then refrigerate until chilled and set.

Pastry cream can be made ahead and stored in the refrigerator for up to 3 days. Use it to elevate your desserts with its luscious texture and delightful flavor!

Print the Pastry Cream Recipe Here