Pastry cream, or crème pâtissière, is the heart of many classic desserts, from éclairs to fruit tarts. Achieving the perfect texture—smooth, creamy, and rich—requires a few secret techniques that set this recipe apart. This ultimate pastry cream recipe will give you a foolproof method to create the best crème pâtissière with a luxurious texture and deep flavor. Whether you’re filling pastries, layering cakes, or simply enjoying it as a standalone treat, this recipe will become your go-to for perfection.
Ingredients:
- 2 cups whole milk
- 1/2 cup heavy cream (adds richness)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch (for the perfect thickness)
- 4 large egg yolks
- 2 tablespoons unsalted butter (adds silkiness)
- 1 vanilla bean or 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions:
- Prepare the Milk Mixture: In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. If using a vanilla bean, split it lengthwise, scrape the seeds, and add both seeds and pod to the milk. Heat over medium heat until it begins to steam but does not boil. Remove from heat and let it sit for a few minutes to infuse the vanilla flavor.
- Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt. Whisk until the mixture becomes pale and smooth, ensuring there are no lumps.
- Temper the Eggs: Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking continuously. This process, called tempering, prevents the eggs from scrambling. Gradually add more hot milk until about half has been incorporated.
- Cook the Pastry Cream: Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth and creamy consistency. This should take about 3–5 minutes. The key is to whisk vigorously to prevent lumps and ensure a silky texture.
- Add Butter and Vanilla: Once thickened, remove from heat and immediately whisk in the butter and vanilla extract (if using instead of a vanilla bean). The butter adds a luscious mouthfeel and extra richness.
- Strain for Extra Smoothness: For an ultra-smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl. This step removes any lumps and ensures a velvety consistency.
- Cool and Store: Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature before refrigerating. Chill for at least 2 hours before using. It will thicken further as it cools.
- Ready to Use: Once chilled, give the pastry cream a quick stir before using. It’s now ready to be piped into éclairs, spread over tarts, or enjoyed with fresh fruit.