This easy Pastry Cream (Creme Patissiere) recipe is simple and delicious. A rich and creamy vanilla custard you can use in a variety of decadent desserts.
Pastry cream is one of those recipes that you’ll want to have in your repertoire. It’s super easy to make and very versatile.
Today, I’m going to walk you through the process using the recipe I learned in Pastry School. I’ve been using it ever since as a filling for various desserts like this Banana Pudding Cake….
…and these Vanilla Custard Cookie Cups.
What is Pastry Cream?
Pastry cream, also known as creme patissiere, is a thickened vanilla custard made with eggs, milk, sugar, cornstarch (or flour), and vanilla.
It is used to fill desserts like cream puffs, eclairs, donuts, tarts, and cakes. It is also often used as a cake filling, specifically for the Boston Cream Pie.
You can eat it straight up, like a pudding, but one of my favourite ways to use it is in a Diplomat Cream. It’s a lightened-up version where equal parts of pastry cream and whipped cream are folded together.
How to Make the Perfect Pastry Cream (Creme Patissiere)
I’m going to walk you through step-by-step on how to make creme patissiere yourself at home. It only takes a few simple ingredients, about 20 minutes, and some patience while it cools and sets.
I use egg yolks in my recipe (vs whole eggs) and today I used vanilla extract instead of vanilla bean paste which is what I usually use. You can also use a whole vanilla bean pod sliced in half which will get strained out at the end.
Let’s get to it!
Step #1 – Simmer the Milk & Vanilla
Place 1 1/2 cups milk and the vanilla (or vanilla bean paste) into a medium saucepan. Cook over high heat, stirring constantly until it just starts to simmer. Remove from heat.
Step #2 – Whisk Remaining Ingredients
Meanwhile, in a medium bowl, whisk the remaining milk, egg yolks, sugar, and cornstarch. Make sure the cornstarch is completely dissolved.
Step #3 – Temper the Egg Mixture
While whisking the egg mixture vigorously, slowly pour in the hot milk – in a thin, steady stream. Whisk constantly and quickly until all of the milk is incorporated. Pour slowly, whisk quickly.
Step #4 – Return to Heat & Boil
Return the mixture to the pot and cook over high heat, whisking constantly, until it thickens and comes to a boil.
Step #5 – Strain & Cover
Strain the custard through a fine-mesh sieve to remove any cooked bits of egg and to ensure it is completely smooth. This is also where you’d strain out the vanilla pod if you used one.
Place plastic wrap directly on top of the custard to prevent a skin from forming.
Step #6 – Chill
Cool to room temperature and then place in the refrigerator for a couple of hours to set. The pastry cream will have thickened and look curdled with you try to stir it.
Rewhip by hand for a perfectly smooth and silky custard.
How to Store Pastry Cream
Pastry cream is perishable and needs to be refrigerated. It does not keep for a long time. You can store in an airtight container in the fridge for up to a week.
Unfortunately, creme patissiere does not freeze well. The starch will break down during freezing/thawing and the custard will separate.
If you absolutely must freeze it, you can try restoring it to its former glory by using this method. I haven’t tried it myself, but I would give it a go!
Flavour Variations
One of my favourite versions of this custard is the coconut one I did for this Raffaello Cake by using canned (liquid) coconut milk instead of regular milk.
You’ll be eating that straight up with a spoon for SURE.
You can experiment with other milk alternatives as well, though I suspect they won’t have as much of a flavour impact as the coconut.
You can also infuse the milk with various flavours during step #1. Do this by adding tea bags or leaves to the milk, or herbs like lavender and thyme to the milk.
You can strain them out before tempering the hot milk into the eggs, or at the very end when you’re straining the custard.
I would recommend straining them out after step #1 though for ease as the custard will be thick and you’ll need to press it through the strainer.
Instant coffee or espresso powder would be a delicious addition too, or cocoa powder for a chocolate version!
You can also add liqueur to it — whisk it in right at the end (or before the final boil if you want to burn some of the alcohol off).
If you’ve never tried making your own pastry cream, I hope you give it a go. It’s a simple and delicious way to elevate your desserts to another level.
The flavour variations and uses are seemingly endless. Be sure to let me know in the comments if you try it!
Looking for more tutorials?
- How to Make Lemon Curd
- How to Make Caramel Sauce
- How to Make Simple Syrup
- How to Make Swiss Meringue Buttercream
- How to Bake Flat Cake Layers
Tips for Success
- Don’t boil your milk, just bring it barely to a simmer.
- Ensure the cornstarch is completely dissolved and incorporated into the egg mixture.
- Whisk quickly and pour slowly when tempering the egg mixture with the hot milk.
- Be sure to bring the mixture back to a boil, while whisking the whole time.
- Strain the pastry cream to ensure it is completely smooth.
- Once chilled, it will be somewhat gelatinous – rewhip by hand until smooth and creamy.
- Refrigerate for up to one week. Do not freeze.
Pastry Cream (Creme Patissiere)
Ingredients
Pastry Cream (Creme Patissiere):
- 2 cups milk divided
- 1/2 tsp vanilla or vanilla bean paste
- 1/4 cup cornstartch
- 1/3 cup granulated sugar
- 2 large egg yolks
Instructions
Pastry Cream (Creme Patissiere):
- Place 1 1/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
- In a medium bowl, whisk remaining 1/2 cup milk, egg yolks, sugar, and cornstarch.
- While whisking vigorously, slowly pour the hot milk into the egg mixture.
- Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
- Pass through a strainer and into a bowl. Place plastic wrap directly on top of custard to prevent a skin from forming.
- Cool to room temperature then place in the refrigerator for a couple of hours to set. Whip before use.
- Store in an airtight container in the fridge for up to a week. Do not freeze.
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Terry says
If I double the recipe should I double the cornstarch also, 1/2 cup instead of 1/4? Wondering if doubling would make it too pasty?
Olivia says
Hi Terry! Yes, I would double everything.
Faith says
Thank you so much for this. The chocolate version which stage do I add cocoa powder or, espresso
Olivia says
Hi Faith! I would add it to the cornstarch mixture. You could also add melted chocolate right at the end before straining ๐
Annie says
Hello! I used your pastry cream recipe to make profiteroles and it was amazing! I’m not a good cook and It was my first time making it but it was surprisingly easy.
Thank you for a wonderful recipe. Now I need to find other desserts which use pastry cream.
Olivia says
Hi Annie! I’m so happy you liked it and found it easy ๐
Jacquie says
Looks so good! I’m just curious if this is what would be used as the filling for a fruit tart? Or is that different? Thank you!
Olivia says
Hi Jacquie! Yes! There are a variety of fillings you can use but I believe pastry cream is the traditional one.
Iris says
I just discovered your website and I love it! I will be baking many cakes this year, thatโs for sure. I was wondering if you could do a champagne/white chocolate cake sometime?
Olivia says
Hi Iris! I have one of each of those, or did you mean a combo of both? ๐ https://livforcake.com/pink-champagne-cake/, https://livforcake.com/white-chocolate-cake/
Debbie Chapman says
What a beautiful, smoot silky looking custard. I usually make a creme patisserie that contains a little flour. It canโt curdle and it DOES freeze well. Livโs cream here would be wonderful mixed with all kinds of things: curd or a gelatin- thickened fruit purรฉe come to mind โ and how beautiful it would be in a cake lined or ladyfingers lined pan. I feel inspired.
Olivia says
Hi Debbie! Interesting about the flour version being freezable — I’m going to have to try that! It would be very handy. Thank you for your sweet comment <3
Sasanna Samarin says
Hi there! This looks delicious! I was curious when i would add the cocoa powder for a chocolate version. Sorry if this is a dumb question or if i somehow missed it in your article. I’m new to baking. Thank you so much.
Olivia says
Hi Sasanna! Not a dumb question, I should elaborate in my post! I would heat the cocoa powder with the milk right at the beginning — to make sure it dissolves properly ๐
Sue says
Going to make some today! Thanks for responding. โฅ๏ธ
Olivia says
Yay! I hope you love it ๐
Erin says
I love making homemade pastry cream; it tastes SO good! Love the silky smooth texture. I could easily throw this in a bowl and eat it as is and call it a favorite dessert! I most often use it in trifles and as cake fillings, but it’s so versatile, you can do so much with it. One of my personal favourite things to do with pastry creme is ladle it over vanilla ice cream. Yes, items essentially custard on custard, but it really does taste amazing! A few flavour options I’ve seen/used for pastry cream are: stirring finely chopped chocolate into the warm cream after it’s been strained to create chocolate pastry cream, doing the same thing but with caramel sauce instead of chopped chocolate, and making a coconut using coconut milk in place of milk and adding coconut extract and shredded coconut.
Olivia says
I love the coconut version the best!! SO good with coconut milk. Love your tips for other flavours, I need to try those — the caramel! And I need to try it over ice cream… mind blown ๐ฎ