Pastry Cream
Pastry Cream
Pastry cream is a rich, velvety custard used as a filling for éclairs, cream puffs, tarts, and other pastries. Smooth, thick, and flavorful, this classic French custard is versatile and pairs beautifully with fresh fruit, chocolate, or caramel.
Ingredients
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2 cups (480 ml) whole milk
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1/2 cup (100 g) granulated sugar, divided
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1/4 tsp salt
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4 large egg yolks
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1/4 cup (30 g) cornstarch
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2 tbsp (30 g) unsalted butter, cut into pieces
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2 tsp pure vanilla extract
Instructions
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Heat Milk:
In a medium saucepan, combine milk, 1/4 cup sugar, and salt. Heat over medium heat until it begins to simmer. Remove from heat. -
Whisk Egg Mixture:
In a separate bowl, whisk together egg yolks, remaining 1/4 cup sugar, and cornstarch until smooth and pale. -
Temper Eggs:
Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from curdling. -
Cook Custard:
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–3 minutes). -
Finish with Butter and Vanilla:
Remove from heat and whisk in butter and vanilla extract until smooth and glossy. -
Cool:
Transfer pastry cream to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.
Equipment
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Medium saucepan
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Mixing bowls
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Whisk
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Measuring cups and spoons
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Plastic wrap
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Spoon or spatula
Timing
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes (plus chilling time)
Serving Size
Makes about 2 cups, enough to fill 12–16 cream puffs or one 9-inch tart
Pastry Cream
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Plastic wrap
- Spoon or spatula
Ingredients
- 2 cups 480 ml whole milk
- 1/2 cup 100 g granulated sugar, divided
- 1/4 tsp salt
- 4 large egg yolks
- 1/4 cup 30 g cornstarch
- 2 tbsp 30 g unsalted butter, cut into pieces
- 2 tsp pure vanilla extract
Instructions
- Heat Milk:
- In a medium saucepan, combine milk, 1/4 cup sugar, and salt. Heat over medium heat until it begins to simmer. Remove from heat.
- Whisk Egg Mixture:
- In a separate bowl, whisk together egg yolks, remaining 1/4 cup sugar, and cornstarch until smooth and pale.
- Temper Eggs:
- Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from curdling.
- Cook Custard:
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–3 minutes).
- Finish with Butter and Vanilla:
- Remove from heat and whisk in butter and vanilla extract until smooth and glossy.
- Cool:
- Transfer pastry cream to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.
Frequently Asked Questions (FAQs)
Can I make pastry cream ahead of time?
Yes. Pastry cream can be made a day ahead and stored in the refrigerator until ready to use.
Can I freeze pastry cream?
Freezing is not recommended, as it can alter the texture. It’s best to make only the amount you need or store in the fridge.
Why did my pastry cream curdle?
Curdling usually happens if eggs are added directly to hot milk. Always temper the eggs by slowly whisking in some hot milk before combining fully.
Can I use whole eggs instead of egg yolks?
Yes, but the texture will be slightly lighter and less rich. Egg yolks give the custard its traditional creamy consistency.
Can I make it vegan?
Yes, substitute dairy milk with plant-based milk (like almond or oat milk) and use a vegan butter substitute. Cornstarch is already vegan.
How do I make it chocolate pastry cream?
Whisk in 2–3 oz (55–85 g) of melted chocolate after cooking or add cocoa powder to the cornstarch mixture before cooking.
Why is my pastry cream too thin?
It may not have cooked long enough to activate the cornstarch, or the ratio of liquid to starch is too high. Cook until thickened.
Can I flavor it other than vanilla?
Yes. You can infuse milk with coffee, citrus zest, or liqueurs before combining with the egg mixture.
Can I use it for frostings or fillings?
Yes. Use it as a filling for éclairs, cream puffs, tarts, layer cakes, or as a base for mousses.
Can I reheat pastry cream?
Gently reheat over low heat while whisking constantly if needed, but avoid boiling, which may curdle the custard.
How To Store Pastry Cream
Refrigerator:
Store in an airtight container for up to 3–4 days. Cover the surface directly with plastic wrap to prevent a skin from forming.
Freezer:
Not recommended, as freezing can affect texture. If necessary, freeze in an airtight container for up to 1 month, then thaw in the refrigerator and whisk until smooth.
Using Chilled Pastry Cream:
Before using, whisk briefly to restore smoothness if the cream has thickened slightly in the fridge.
