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Creme Patissiere Recipe: Easy Steps to Perfect Pastry Cream

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A velvety, creamy pastry cream perfect for éclairs, fruit tarts, and other bakery-level desserts. Rich yet delicate, this recipe is easy to follow and guaranteed to impress.

Ingredients

Scale
  • 2 cups (480 ml) whole milk
  • 6 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 1 teaspoon vanilla extract or seeds of one vanilla bean
  • 2 tablespoons (30 g) unsalted butter
  • Pinch of salt

Instructions

  1. Measure out all your ingredients. Separate the egg yolks and place them in a medium bowl. Set aside.
  2. In a medium saucepan, heat 2 cups (480 ml) of milk over medium heat until it’s steaming but not boiling. Add a pinch of salt.
  3. Whisk together 6 large egg yolks and 1/2 cup (100 g) granulated sugar until pale and creamy.
  4. Slowly whisk in 1/4 cup (30 g) cornstarch to the egg mixture until smooth.
  5. Gradually pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to prevent curdling.
  6. Pour the tempered egg mixture back into the saucepan with the remaining milk. Whisk continuously over medium heat.
  7. Keep whisking until the mixture thickens to a pudding-like consistency, about 3-5 minutes. It should coat the back of a spoon.
  8. Remove from heat and stir in 1 teaspoon vanilla extract (or the seeds of one vanilla bean) and 2 tablespoons (30 g) unsalted butter until fully incorporated.
  9. Strain the pastry cream through a fine mesh sieve into a heatproof bowl for extra smoothness (optional).
  10. Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 2 hours.

Notes

[‘Whisk constantly to prevent lumps and ensure a silky texture.’, ‘Keep the heat medium-low to avoid curdling the eggs.’, ‘Cover with plastic wrap directly on the surface to avoid forming a skin.’, ‘Infuse the milk with flavors like orange zest, coffee beans, or cinnamon sticks for a twist.’]

Nutrition

Keywords: Creme Patissiere, Pastry Cream, French Dessert, Bakery Filling, Custard

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