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How to Make Pastry Cream Recipe

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4.2 from 33 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours 25 minutes
  • Yield: 2 to 2.5 cups (580–610g), serves 2

Description

This classic pastry cream recipe delivers a rich, silky, and smooth custard ideal for filling tarts, cakes, éclairs, and other desserts. Made with egg yolks, cornstarch, whole milk, sugar, butter, and vanilla, this pastry cream is cooked gently on the stovetop to the perfect creamy consistency and then chilled to set. The addition of pure vanilla extract and real vanilla bean seeds provides an exceptional depth of flavor.

Ingredients

Pastry Cream Ingredients

  • 4 large egg yolks, cold or room temperature
  • 3 Tablespoons (23g) cornstarch
  • 2 cups (480ml) whole milk (do not use low-fat or nondairy)
  • 1/2 cup (100g) granulated sugar
  • 1 Tablespoon (14g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • Seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
  • Small pinch salt

Instructions

  1. Whisk Egg Yolks and Cornstarch: In a large heatproof bowl with a pour spout, whisk together the egg yolks and cornstarch using a fork until the mixture thickens and combines. If the mixture is too dry, add a few drops of the milk to bring it together. Set aside at room temperature.
  2. Heat Milk and Sugar: In a medium saucepan over medium heat, combine the whole milk and granulated sugar. Whisk until the sugar dissolves and then bring the mixture to a gentle simmer. Remove from heat.
  3. Temper Egg Mixture: Slowly pour the warm milk and sugar mixture into the egg yolk and cornstarch mixture in a thin stream while continuously whisking to avoid scrambling the eggs. Then pour the combined mixture back into the saucepan through a sieve to remove any lumps.
  4. Cook Pastry Cream: Return the saucepan to medium heat and whisk constantly. The mixture will initially be frothy and then quickly start to thicken and bubble. Cook for about 1–2 minutes until thickened to a custard-like consistency and the temperature reaches 185–190°F (85–88°C). Remove from heat.
  5. Add Flavors and Butter: Whisk in the softened butter, vanilla extract, vanilla bean seeds, and a small pinch of salt until fully incorporated. Let the mixture cool for 10 minutes.
  6. Chill Pastry Cream: Pour the pastry cream into a heatproof bowl and cover the surface directly with plastic wrap or parchment paper to prevent skin from forming. Refrigerate for at least 3 hours or up to 24 hours until thoroughly chilled and set. This yields approximately 2 to 2.5 cups (580–610g).

Notes

  • Use whole milk for the best texture and flavor; low-fat or nondairy milks will not set properly.
  • To avoid lumps, whisk constantly when cooking and strain the mixture after tempering.
  • Cover the surface of the pastry cream with plastic wrap while cooling to prevent a skin from forming.
  • Chill for at least 3 hours to achieve the perfect consistency before using as a filling.
  • This pastry cream can be stored refrigerated for up to 24 hours.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://mysimpledish.com/how-to-make-pastry-cream-recipe/