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Pastry Cream Creme Patissiere: 1 Easy Recipe

Pastry Cream Creme Patissiere
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Learn to make perfect pastry cream (Crème Pâtissière) with this easy, foolproof recipe. This rich, silky custard filling is ideal for cream puffs, éclairs, tarts, cakes, and more. Discover how to achieve smooth, lump-free pastry cream with expert tips on tempering eggs, thickening methods, and flavor variations. This is the best pastry cream recipe for classic French pastry fillings or bases for desserts like fruit tarts and parfaits.

Ingredients

Scale
  • 2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, heat the milk and half of the sugar (1/4 cup) until simmering. Do not boil.
  2. In a separate bowl, whisk together the remaining sugar (1/4 cup) and the cornstarch until combined.
  3. Whisk in the egg yolks until smooth and pale.
  4. Gradually temper the egg yolk mixture by slowly whisking in about half of the hot milk.
  5. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  6. Cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a gentle boil. Cook for 1 minute more, still whisking.
  7. Remove from heat. Whisk in the butter and vanilla extract until smooth.
  8. Pour the pastry cream into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
  9. Chill in the refrigerator for at least 2 hours, or until completely cold and set.
  10. Whisk the chilled pastry cream before using.

Notes

  • For a smoother pastry cream, strain the mixture after whisking in the tempered eggs.
  • Adjust vanilla extract to your preference.
  • Add citrus zest or a pinch of cinnamon for flavor variations.

Nutrition

Find it online: https://sarecipe.com/pastry-cream-creme-patissiere-recipe/