Pastry Cream (Crème Pâtissière)
Learn how to make Pastry Cream (or Creme Patisserie) with a few basic ingredients and step-by-step directions that are simple to follow. This pastry cream recipe is perfect for filling Eclairs, cream puffs, Boston Cream Pie, and more.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups whole milk (divided)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1/4 cup cornstarch
- 2 teaspoons pure vanilla extract
- 2 Tablespoons unsalted butter (cubed and room temperature)
Instructions
- 1
Add the 1 1/2 cups of the milk to a medium saucepan and heat on medium-low until simmering.
- 2
As the milk heats, whisk together the egg yolks, sugar, and salt in a medium heat-proof bowl until light and foamy. Once combined, whisk in the remaining half cup of milk and the cornstarch until smooth and creamy.
- 3
When the milk comes to a simmer, whisk the egg mixture continuously while slowly pouring in about 1/3 of the hot milk into it. This tempers the egg to gently heat it so the egg doesn't scramble.
- 4
Return the remaining milk to the heat then slowly pour the egg mixture back into the milk while continuously whisking.
- 5
Continue to whisk constantly while heating the mixture to a low boil and it reaches 165º F.
- 6
Once it reaches 165º, immediately remove from the heat and whisk in the vanilla extract and the butter. Continue to whisk until the butter is completely melted and incorporated.
- 7
Place a mesh strainer over a medium glass bowl. Pour the pastry cream through the strainer and whisk to press is through as needed. Leave any clumps in the strainer and discard.
- 8
Once all the pastry cream has been strained, smooth out the top of the pastry cream with a spatula. Then place a piece of plastic wrap directly on the pastry cream to prevent a skin from forming when it cools. Refrigerate until cold.
- 9
When ready to use, whisk the pastry cream to bring back to a smooth and creamy consistency.