Table of Contents
Key Takeaways
- To make French pastry cream, you need a few basic ingredients. But the correct cooking method is key: combining them creates a rich, luxurious filling that elevates any dessert.
- Crème pâtissière is a versatile custard-based filling that can be used for éclairs, mille-feuille, fruit tarts, cream puffs, doughnuts and many more!
- You can make it up to 2 days in advance.
French pastry cream, or crème pâtissière, is one of the most essential components in classic French baking. Rich, creamy, and velvety smooth, this custard-style cream is a versatile filling used in everything from éclairs to fruit tarts. Before I made it for the first time, I always imagined it as something utterly complicated, something I will probably screw up. Well, this is where you really need to stick to the recipe steps because by following them, I made crème pâtissière successfully even on the first try!
Whether you’re new to French desserts or just need a reliable go-to recipe, this post will walk you through everything you need to know about making perfect pastry cream at home.
What is French Pastry Cream?
It is a custard-based filling made with milk, egg yolks, sugar, cornstarch, and butter. Unlike whipped cream or mousse, pastry cream is cooked on the stovetop, giving it a thick, luxurious consistency that holds its shape well.
It’s the creamy magic inside éclairs, mille-feuille, fruit tarts, and cream puffs.
Ingredients Needed
- Milk – forms the base of the cream. Whole milk gives the richest, creamiest texture.
- Sugar – sweetens the custard. Granulated white sugar is standard here and I decided to go with bourbon vanilla sugar too. I fin the latter way cheaper than using whole vanilla bean but the taste remains rich.
- Cornstarch – the primary thickening agent. It gives a smooth, glossy texture. Some traditional recipes use flour, or a combo of both.
- Egg yolks – provide richness, color, and act as a thickener.
- Butter – we add it at the end for a silky mouthfeel and extra richness. It also helps the cream set nicely when chilled.
How to Make French Vanilla Pastry Cream (Crème Pâtissière)
Be sure to check out the recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions! I recommend using a kitchen scale and metric measurements for this recipe.
Making vanilla pastry cream is not as difficult as it might sound, and it doesn’t take much more than a few simple ingredients. Here’s a step-by-step guide on how to do it.
1. Heat the milk with some sugar
In a medium saucepan, bring the milk and half the sugar to a boil.
2. Mix egg yolks and dry ingredients
Whisk the egg yolks in a bowl. In a separate bowl, combine the remaining sugar and cornstarch, then whisk into the yolks.
3. Temper and cook
Gradually whisk a ladle of hot milk into the yolk mixture to temper. Return everything to the pan and cook, whisking constantly, until it boils and thickens (about 2 minutes).
4. Add butter and chill
Remove from heat and pour into a clean bowl. Fold in butter until melted. Do not overmix to avoid thinning. Cover with plastic wrap and chill completely.
Tips for Success
- Temper the eggs slowly. Gradually add the hot milk to the egg mixture while whisking constantly to avoid scrambling the eggs.
- Stir constantly. Do it over medium heat until the cream thickens and starts to bubble. This ensures it sets properly later.
- Cover with plastic wrap directly on the surface. This prevents a skin from forming as it cools and keeps your pastry cream smooth and creamy.
- Strain it – if you’ve done everything right, you’ll get great results. However, few lumps still can happen. To be sure there aren’t any, strain the pastry cream through sieve like you would do with lemon curd.
Ways to Use French Vanilla Pastry Cream
French pastry cream is a versatile base for many, many desserts! Here are just a few ideas:
- Fruit tarts – Favorite from my childhood! Spread chilled pastry cream in a baked tart shell and top with fresh seasonal fruit.
- Éclairs & cream puffs – pipe the cream into pâte à choux shells for a classic Parisian treat.
- Croatian donuts (krofne) – fluffy dough fried in deep oil and a luxurious custardy filling, what’s not to like?
- Boston cream pie or layer cakes – use it as a luscious filling between cake layers.
- Mille-Feuille – alternate layers of puff pastry and pastry cream, topped with icing or powdered sugar.
- Base for mousseline or diplomat cream – lighten it with whipped cream or butter for even more variations.
More French Recipes
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Vanilla Pastry Cream (Crème Pâtissière)
Ingredients
- 500 ml milk
- 100 g granulated sugar
- 20 g bourbon vanilla sugar
- 30 g cornstarch
- 5 egg yolks (M size)
- 30 g butter
Instructions
- Bring the milk and half the amount of sugar to a boil in a medium-sized nonreactive saucepan.
- Whisk the egg yolks in a small mixing bowl. In a separate bowl, combine the remaining sugar and the cornstarch. Whisk the sugar mixture into the egg yolks.
- Temper the yolk mixture with a ladle of the boiling milk. Return the yolk mixture to the pan and cook, whisking vigorously, until the cream boils and is well thickened. Allow the pastry cream to boil for approximately 2 min, stirring constantly.
- Remove the pastry cream from the heat and immediately pour it into a clean mixing bowl. Fold in the butter until melted. Do not overmix, as this will thin the custard.
- Cover by placing plastic wrap on the surface of the custard. If desired, you can chill it over an ice bath.
Notes
- The recipe for vanilla pastry cream is adapted from the book “On Baking: A Textbook of Baking and Pastry Fundamentals” by Eddy Van Damme, Priscilla Martel, and Sarah R.Labensky.
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.
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