Pastry cream (or crème pâtissière) is a rich, creamy custard used in many desserts like éclairs, cream puffs, tarts, and Danish pastries. It’s smooth, sweet, and thick enough to hold its shape. 🍮
🥘 Ingredients:
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch (or 3–4 tbsp flour)
- 4 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
🔥 Instructions:
- Heat the milk
- In a saucepan, heat milk over medium heat until it’s warm but not boiling.
- Mix eggs and sugar
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Temper the eggs
- Slowly pour a little hot milk into the egg mixture while whisking constantly to avoid curdling.
- Cook the custard
- Pour the egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, stirring constantly, until thickened and bubbling.
- Finish
- Remove from heat, stir in butter and vanilla.
- Transfer to a bowl and cover with plastic wrap touching the surface to prevent a skin from forming.
- Chill in the fridge until ready to use.
💡 Tips:
- Use whole milk for a richer, creamier texture.
- Stir constantly to prevent lumps or burning.
- Pastry cream can be flavored with chocolate, coffee, or citrus zest for variety.
It’s essentially the foundation for so many classic desserts, and once you master it, you can fill éclairs, tarts, and layered cakes like a pro.
If you want, I can give a super quick microwave version of pastry cream that takes just 5–7 minutes! Do you want me to share that?
