How to Make Pastry Cream (Creme Patissiere Recipe)

🍮 Pastry Cream (Crème Pâtissière)

A smooth, rich vanilla custard that transforms any dessert.

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📌 Why You'll Love It
✅ Simple ingredients
✅ Easy method
✅ Versatile for all kinds of pastries!

🧁 Use it in:

• Cream puffs

• Eclairs

• Boston Cream Pie

• Tarts

• Cakes

• 🍌 Banana Pudding Cake

• 🍪 Vanilla Custard Cookie Cups

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🥄 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 🤍

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🛒 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

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🍳 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.

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🥣 Step 2: Mix Yolks, Sugar & Cornstarch

In a bowl:
➕ ½ cup milk, egg yolks, sugar, cornstarch
⚡ Whisk until smooth and cornstarch is dissolved.

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🌡️ 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.

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🔁 Step 4: Cook & Thicken

⬅️ Return mixture to saucepan
🔥 Cook on medium-high, whisking constantly
✔️ Boil until thickened and bubbling.

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🧺 Step 5: Strain & Cover

🔘 Pour through a fine-mesh sieve
🧊 Cover with plastic wrap pressed directly on top (to prevent skin).

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❄️ 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!

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🧊 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.

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🌈 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.

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🧠 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

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📋 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

1. Heat 1½ cups milk + vanilla until simmering.

2. Whisk remaining ½ cup milk with yolks, sugar, cornstarch.

3. Temper: Slowly whisk in the hot milk.

4. Return to stove, cook until thick and bubbling.

5. Strain into bowl. Cover with plastic wrap.

6. Cool, chill, then rewhip before use.

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🥄 Perfect for filling cakes, tarts, eclairs, or eating by the spoonful!

💬 Tried it? Share your results or favorite variation in the comments below!