Vanilla pastry cream, or crème pâtissière, is a classic custard filling used in many traditional desserts. Smooth, rich, and infused with sweet vanilla flavor, it’s a staple in French baking and an essential component of treats like éclairs, cream puffs, fruit tarts, Boston cream pie, and layered cakes.
Why You’ll Love This Recipe
This vanilla pastry cream is silky, flavorful, and versatile. It’s easy to make with just a few pantry staples and delivers a luxurious texture that holds up beautifully in baked goods. Whether you’re filling pastries or spooning it into a tart shell, this custard is a foolproof way to elevate your desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk
Egg yolks
Granulated sugar
Cornstarch
Salt
Unsalted butter
Vanilla extract or vanilla bean paste
Directions
Heat the milk in a medium saucepan over medium heat until steaming but not boiling.
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale.
Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and begins to bubble.
Remove from heat and stir in butter and vanilla until fully incorporated.
Pour the pastry cream into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and let cool.
Refrigerate for at least 2 hours before using.
Servings and timing
This recipe makes about 2 cups of vanilla pastry cream. Prep time: 10 minutes Cook time: 10 minutes Chill time: 2 hours Total time: 2 hours 20 minutes
Variations
Vanilla Bean Version: Use a scraped vanilla bean pod instead of extract for an authentic, speckled look.
Citrus Twist: Add a bit of lemon or orange zest to the milk for a refreshing flavor.
Lighter Version: Substitute part of the whole milk with low-fat milk, though the texture will be slightly less rich.
Dairy-Free: Use plant-based milk (like almond or oat) and a dairy-free butter alternative.
Storage/Reheating
Store vanilla pastry cream in an airtight container in the refrigerator with plastic wrap pressed against the surface. It will stay fresh for up to 4 days. Do not freeze, as freezing may cause the texture to separate. If the cream thickens too much in the fridge, gently whisk it to smooth it out before using.
FAQs
What is vanilla pastry cream used for?
It’s used to fill éclairs, tarts, cream puffs, layer cakes, and other pastries.
Can I make pastry cream ahead of time?
Yes, it’s perfect for making ahead and can be refrigerated for up to 4 days.
Why is my pastry cream lumpy?
Lumps can form if it cooks too fast or without whisking. Strain through a fine mesh sieve for a smooth texture.
Can I freeze pastry cream?
No, freezing is not recommended as it can ruin the smooth texture.
What’s the difference between pastry cream and custard?
Pastry cream is thickened with cornstarch or flour and cooked until very thick. Custard may be thinner and often baked or cooked differently.
Can I use this as a cake filling?
Yes, it works beautifully between cake layers or as a filling for cake rolls.
How do I thin out pastry cream if it’s too thick?
Add a small amount of milk and whisk until smooth.
Can I flavor pastry cream with something other than vanilla?
Yes, you can infuse it with coffee, chocolate, fruit zest, or even spices.
What type of milk should I use?
Whole milk provides the richest texture, but 2% can work in a pinch.
How do I prevent a skin from forming?
Press plastic wrap directly onto the surface of the cream while it cools.
Conclusion
Vanilla pastry cream is a must-have recipe for any baker. It’s rich, velvety, and endlessly adaptable, making it the perfect base for a wide range of classic desserts. Whether you’re filling éclairs or layering cakes, this custard will bring a smooth, sweet touch to any creation.
Vanilla pastry cream, or crème pâtissière, is a rich and silky custard used as a filling for pastries, tarts, and cakes. Made with milk, egg yolks, sugar, and cornstarch, it’s flavored with vanilla for a sweet and classic touch to any dessert.
Ingredients
2 cups whole milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1/8 tsp salt
2 oz unsalted butter
1 tsp vanilla extract or 1 tsp vanilla bean paste
Instructions
In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling, about 2–3 minutes.
Remove from heat and whisk in butter and vanilla until fully incorporated.
Pour the pastry cream into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
Cool to room temperature, then refrigerate for at least 2 hours before using.
Notes
Use a vanilla bean for a more aromatic, speckled version.Add citrus zest to the milk for a fresh twist.Use 2% milk for a lighter version, though it may be less rich.Use almond or oat milk and dairy-free butter to make it dairy-free.If pastry cream thickens in the fridge, whisk gently to loosen before using.
