Classic Pastry Cream (Crème Pâtissière)
A rich, silky custard that's the backbone of countless desserts, from éclairs to fruit tarts.
- Prep20 min
- Cook15 min
- Total4h 40m
- DifficultyMedium
- Servings10
This classic pastry cream is a staple in every baker's repertoire. It's surprisingly simple to make at home, requiring just a few basic ingredients and a bit of patience. The result is a luxuriously smooth, thick, and glossy custard that can be flavored with vanilla, chocolate, coffee, or liqueur.
The key to success is constant whisking while the cream cooks, ensuring a lump-free texture. Straining the finished cream guarantees ultimate silkiness, and beating it after chilling restores its luscious, spreadable consistency.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place a fine-mesh sieve over a medium bowl and set aside.
- In a medium saucepan, heat the milk over medium heat until small bubbles appear around the edges (do not boil).
- Meanwhile, in a large bowl, whisk together the sugar, cornstarch, and salt until lump-free. Add the egg yolks and whisk until the mixture turns pale yellow and thickens slightly, about 1 minute.
- Gradually pour about half of the hot milk into the egg mixture, whisking constantly. Then pour the mixture back into the saucepan, whisking to combine.
- Cook over medium heat, whisking continuously, until the mixture thickens and bubbles form and burst in the center. Continue whisking for 1 more minute. The pastry cream should reach 190–200°F (88–200°F) on a digital thermometer.
- Immediately press the mixture through the prepared sieve using a flexible spatula. Stir in the vanilla extract. Add the cold butter a few cubes at a time, stirring until each addition is fully melted and incorporated.
- Press a piece of plastic wrap or parchment paper directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours. The cream will thicken significantly as it cools.
- When ready to use, transfer the pastry cream to a large bowl or the bowl of a stand mixer fitted with the flat beater. Beat on medium-high speed until smooth and glossy, 30–60 seconds.
- Store covered in the refrigerator for up to 5 days. Do not freeze.
💡 Tips
- For a chocolate version, whisk 4 oz (113g) finely chopped dark chocolate into the hot strained cream until melted.
- If you don't have a thermometer, the cream is ready when it thickly coats the back of a spoon and a finger drawn through leaves a clean path.
- To avoid lumps, whisk constantly and vigorously, especially when adding the hot milk to the egg mixture.
Inspired by a recipe from King Arthur Baking