Vanilla Pastry Cream

What Is Vanilla Pastry Cream? 

Pastry Cream, traditionally known as crème pâtissière, is a rich vanilla custard filling that’s a staple in many French pastries and desserts. From éclairs and tarts to cakes and donuts, it’s the luscious base that makes these favorite treats so irresistible. This simple custard is made by combining sugar, cornstarch, egg yolks, vanilla, and milk, then cooking it over low heat on the stove until it thickens, and finishing it with a bit of butter. With its smooth, silky texture and delicate vanilla flavor, pastry cream is one of those timeless recipes you’ll come back to again and again.

Variations

Vanilla is the traditional flavor profile, but pastry cream can be easily customized with a variety of flavors and additions such as chocolate, espresso, citrus, fruit purees, extracts, or even flavored liqueur. There are so many delicious possibilities – check out a few of my favorite variations that I’ve used in different desserts.

• Chocolate Pastry Cream in my Chocolate Mint Cream Pie
• Lemon Pastry Cream in my Lemon Brûlée Bars
• Pumpkin Pastry Cream  in my Pumpkin Spice Crème Brûlée Bars

Butter: Makes the custard glossy and also helps the mixture set up as it cools. I use unsalted butter, but you could use salted instead – just omit the salt in the recipe.

Sugar: White, granulated sugar adds sweetness to the custard.

Cornstarch: Thickens the pastry cream as it cooks and also helps prevent the egg yolks from curdling while cooking.

Egg Yolks: You’ll need only the yolks from 6 large eggs. These add richness and help thicken the pastry cream. You can save the whites for another treat, like my Chewy Coconut Macaroons!

Vanilla Bean Paste: This is where the classic vanilla flavor comes from. You can use vanilla bean paste, vanilla bean pods, or vanilla extract.

Salt: Just a small amount to offset the sweetness

Milk: Whole milk is best for a thick, creamy custard. I don’t recommend using non-fat milk, as the texture and flavor won’t be quite the same. I have not tried it with any nut or plant-based milks – these may work, but probably won’t give you as rich of flavor.

1. Whisk together sugar and cornstarch in a medium pot. Mix in the egg yolks, vanilla bean paste, and salt. Whisk the mixture together until there are no lumps and the mixture lightens in color.
   
2. While whisking, slowly stream milk into the egg mixture. Whisking the mixture while adding the milk will help prevent any lumps from forming.

3. Place the mixture over low heat and slowly bring it to a boil. Whisk constantly and do not walk away, so the eggs don’t curdle.

4. The pastry cream will start to thicken, then bubble around the edges of the pot, and boil vigorously, forming large bubbles that pop on the surface. Allow the pastry cream to boil for at least 10 seconds, in order for it to thicken properly and for the starch taste to cook out. 

5. Remove the pastry cream from the heat. Strain the hot pastry cream through a fine-mesh strainer, then stir in the butter until melted.

6. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely chilled. When ready to use, whisk the chilled pastry cream well until smooth.

How to Use Vanilla Pastry Cream

• Strawberry Crumb Bars
• Boston Cream Cupcakes
• Fill eclairs, cream puffs, or profiteroles 
• Cake and cupcake filling
• Fill donuts and pastries
• Fruit Tarts
• Cream Pies, like coconut and banana
• Serve with fresh berries

What is the best way to store pastry cream?

Store pastry cream in the fridge, in an airtight container with plastic wrap pressed directly on the surface, for up to 3 to 4 days. Be sure to keep your pastry cream-filled pastries and desserts refrigerated until serving.

Why isn’t my pastry cream thickening?

If the pastry cream isn’t thickening, it may just need a bit more heat. Increase to medium heat if needed, but keep a close eye on it and continue whisking constantly so the eggs don’t curdle. The 10-15 minute range listed in the recipe is just an estimate, but it will vary depending on your cooktop.

Do I need to temper the milk and eggs?

Nope! I’ve found that tempering the liquid is not necessary. As long as you keep the mixture over low heat and constantly whisk, you don’t need to temper the hot milk, and it will prevent you from dirtying an extra bowl. I personally love any shortcut that saves dishes!

Can I use vanilla extract instead of vanilla bean paste?

Yes! Since vanilla is the main flavor that shines through, opt for a high-quality pure vanilla extract if you choose this route.

Is the pastry cream gluten-free?

As long as your cornstarch is gluten-free, this recipe will be completely gluten-free!

Recipe Tips

Whisk before using. Once chilled, the pastry cream will firm up and solidify quite a bit. Whisk it up well before using it to bring it back to its smooth, creamy texture.

Low heat. Cook the pastry cream over low to medium-low heat. This will help prevent the pastry cream from scorching and the eggs from cooking too quickly and curdling. 

Whisk. To prevent the pastry cream from sticking to the bottom of the pan, continually whisk the mixture while it’s cooking. The goal is to keep it moving so the eggs don’t cook too quickly and become lumpy.

Strain. Just in case any bits of the egg cook and create lumps, strain the custard through a fine mesh strainer. This will ensure you end up with super smooth pastry cream.

Chill. The pastry cream will continue to set and thicken as it cools, so it needs to be chilled in the fridge. Most dessert recipes will call for the pastry cream to be completely chilled before using it.

More Custard Recipes to Try

• Chocolate Custard Brioche Donuts
• Double Layer Pumpkin Pie
• Vanilla Bean Crème Brûlée
• Chocolate Pudding
• Chocolate Pudding Cake