🍮 Pastry Cream (Crème Pâtissière)
A smooth, rich vanilla custard that transforms any dessert.
📌 Why You'll Love It
✅ Simple ingredients
✅ Easy method
✅ Versatile for all kinds of pastries!
🧁 Use it in:
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Cream puffs
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Eclairs
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Boston Cream Pie
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Tarts
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Cakes
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🍌 Banana Pudding Cake
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🍪 Vanilla Custard Cookie Cups
🥄 What is Pastry Cream?
Pastry cream = Thick vanilla custard
🔹 Made with: egg yolks, sugar, milk, cornstarch, and vanilla
🔹 Use it: as a filling, or eat it as is!
🔹 Want it lighter? Try Diplomat Cream — 50% pastry cream + 50% whipped cream 🤍
🛒 Ingredients You'll Need
👩🍳 Makes about 2 cups
| Ingredient | Quantity |
|---|---|
| 🥛 Whole milk | 2 cups (divided) |
| 🍦 Vanilla extract/paste | ½ tsp |
| 🥚 Egg yolks | 2 large |
| 🌽 Cornstarch | ¼ cup |
| 🍬 Granulated sugar | ⅓ cup |
🍳 Step-by-Step Guide
🔥 Step 1: Simmer Milk & Vanilla
In a saucepan:
🥄 Add 1½ cups milk + vanilla
⚠️ Heat until just simmering, then remove from heat.
🥣 Step 2: Mix Yolks, Sugar & Cornstarch
In a bowl:
➕ ½ cup milk, egg yolks, sugar, cornstarch
⚡ Whisk until smooth and cornstarch is dissolved.
🌡️ Step 3: Temper the Eggs
🌀 Slowly pour the hot milk into the egg mixture while whisking constantly.
🔁 This prevents scrambled eggs!
📌 Tempering = gradually warming eggs to avoid curdling.
🔁 Step 4: Cook & Thicken
⬅️ Return mixture to saucepan
🔥 Cook on medium-high, whisking constantly
✔️ Boil until thickened and bubbling.
🧺 Step 5: Strain & Cover
🔘 Pour through a fine-mesh sieve
🧊 Cover with plastic wrap pressed directly on top (to prevent skin).
❄️ Step 6: Chill
⏳ Let cool to room temp, then refrigerate for 2 hours+
🍥 It will look thick/curdled — just whisk to smooth it out again!
🧊 Storage Tips
🧺 Fridge: Store in an airtight container for up to 1 week
🚫 Freezer: Not recommended — texture will break.
🥄 If frozen, rewhip vigorously after thawing — results may vary.
🌈 Flavor Variations
🌴 Coconut: Use canned coconut milk for a tropical twist.
🍫 Chocolate: Add cocoa powder while heating milk.
☕ Coffee: Stir in espresso powder.
🌿 Herbal: Infuse milk with lavender, thyme, or tea.
🍷 Liqueur: Add a splash at the end for a grown-up dessert.
🧠 Pro Tips
🔹 Don’t let milk fully boil — just a simmer
🔹 Cornstarch must be fully dissolved before heating
🔹 Whisk quickly, pour slowly during tempering
🔹 Always strain for ultra-smooth results
🔹 Rewhip after chilling to bring back silky texture
🔹 Refrigerate, don’t freeze
📋 Recipe Card
✨ Pastry Cream (Crème Pâtissière)
⏱️ Prep: 10 mins | Cook: 10 mins | Chill: 2 hrs
🍽️ Yields: 2 cups (16 servings)
🔥 Calories: 50 per serving
Instructions
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Heat 1½ cups milk + vanilla until simmering.
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Whisk remaining ½ cup milk with yolks, sugar, cornstarch.
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Temper: Slowly whisk in the hot milk.
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Return to stove, cook until thick and bubbling.
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Strain into bowl. Cover with plastic wrap.
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Cool, chill, then rewhip before use.
🥄 Perfect for filling cakes, tarts, eclairs, or eating by the spoonful!
💬 Tried it? Share your results or favorite variation in the comments below!