Pastry Cream Recipe (Crème Pâtissière)

“Make perfect pastry cream (Crème Pâtissière) with this easy, foolproof recipe! This rich, silky custard filling is perfect for cream puffs, éclairs, tarts, cakes, and more. Learn how to get smooth, lump-free pastry cream with expert tips on tempering eggs, thickening techniques, and flavor variations. Whether you need a classic French pastry filling or a delicious base for desserts like fruit tarts and parfaits, this is the best pastry cream recipe for all your baking needs!”

Ingredients:

• 1 large whole egg
• 2 large egg yolks
• 1/2 cup granulated sugar
• 3 Tbsp cornstarch
• 1/8 tsp fine sea salt
• 1 cup whole milk
• 1 cup heavy whipping cream
• 2 Tbsp unsalted butter
• 2 tsp vanilla extract

Instructions:

1. In a medium, heatproof mixing bowl, whisk together the whole egg, egg yolks, sugar, cornstarch, and salt until smooth and slightly lightened in color (about 2 minutes).
2. In a large saucepan, combine the milk, heavy cream, and butter. Heat over medium heat, stirring occasionally, until the mixture just begins to boil. Remove from heat immediately to prevent scalding.
3. While continuously whisking the egg mixture, slowly drizzle in about one-third of the hot milk mixture to temper the eggs. This prevents them from scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
5. Return the saucepan to medium heat and continue whisking until the mixture thickens, about 2 minutes. The cream will thicken quickly, but keep cooking to eliminate any starchy taste. If it starts to boil, reduce the heat and whisk vigorously for an additional minute until smooth and glossy.
6. Remove from heat and whisk in the vanilla extract.
7. Transfer the pastry cream to a shallow bowl and cover the surface with plastic wrap to prevent a skin from forming.
8. Let the cream cool to room temperature, then refrigerate for at least 2 hours or up to 3 days before using.

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Tips

• Whisk Constantly: Prevent lumps by keeping the mixture moving at all times.
• Use Fresh Eggs: High-quality eggs improve the richness and texture of the pastry cream.
• Strain if Needed: If lumps form, strain the cream through a fine-mesh sieve before chilling.
• Cool Properly: Cover with plastic wrap directly on the surface to avoid a skin forming.

Variations and Substitutions

• Dairy-Free Option: Use coconut milk and a dairy-free butter substitute.
• Flavor Variations: Infuse with citrus zest, espresso powder, or melted chocolate for a unique twist.
• Sweetness Level: Adjust sugar to taste or substitute with honey or maple syrup.

FAQs

Why did my pastry cream turn out lumpy?

Lumps form if the eggs cook too quickly. Whisk constantly and temper the eggs slowly to prevent this.

How do I fix runny pastry cream?

If it’s too thin after chilling, reheat gently and whisk in a little more cornstarch dissolved in cold milk.

Can I make pastry cream ahead of time?

Yes! Store in the refrigerator for up to 3 days. Stir before using to restore smoothness.

Serving Suggestions

• Fill cream puffs, éclairs, or tarts for classic French pastries.
• Use as a cake filling for layered desserts.
• Swirl into fruit parfaits for extra creaminess.
• Spoon over pancakes, waffles, or crêpes for a decadent breakfast treat.

Why You’ll Love This Recipe

• Silky & Rich: A smooth, luxurious texture perfect for pastries.
• Easy to Make: Simple ingredients and quick prep time.
• Versatile: Works in a variety of desserts and fillings.
• Customizable: Easily adaptable with different flavors and ingredients.

Enjoy making this classic Crème Pâtissière to elevate your favorite desserts!