All-purpose flour and cornstarch work together to thicken the cream. Cornstarch makes the pastry cream smooth and light and flour makes it stable. Spoon the cornstarch or flour into the measuring spoon, then scrape the top flat with a knife. Don't pack it down. For the most accurate results, use a kitchen scale.
Pastry Cream Recipe
This pastry cream (crème pâtissière) is the silky custard used so many classic French pastries. It's a versatile filling that's perfect for eclairs, cream puffs, tarts, and layer cakes. Mix it up in minutes with just six ingredients!
Servings: 12 servings
Calories: 87kcal
Ingredients
- 2 cups whole milk
- ½ vanilla bean or 1½ teaspoon pure vanilla extract (7 g) or vanilla paste (9 g) add at the end of cooking
- 4 large egg yolks
- ½ cup sugar
- 3 tablespoons cornstarch spooned and leveled or use a scale
- 1½ tablespoons all-purpose flour spooned and leveled or use a scale
Instructions
- If using a vanilla bean: slice it in half lengthwise. Scrape out the seeds with the tip of your knife, then add the seeds and the scraped pod to a medium saucepan with the milk into a saucepan. Save the other half of the vanilla bean for another recipe. If you're using vanilla extract or vanilla bean paste: stir it in after you take the pastry cream off the heat.
- Heat the milk over medium heat and bring it to a simmer.
- While the milk heats up, whisk the egg yolks in a large heatproof bowl until smooth. Add the sugar to the egg yolks and immediately whisk well (for about 30 seconds) until the mixture is smooth and has thickened and lightened in color. (Important: do not leave the sugar and egg yolks in a bowl without whisking them immediately.)
- Whisk the cornstarch into the yolks for about 20 seconds until the corn starch has dissolved. Whisk in the flour for another 20 seconds until completely incorporated.
- Once the milk is steaming and small bubbles form around the edge of the pan, slowly pour about 1/3 of the hot milk into the yolk mixture, whisking constantly as you pour. Whisk for about 20 seconds, then slowly pour in another 1/3, whisking constantly.
- Next, slowly pour the yolk mixture into the saucepan with the remaining milk, whisking constantly as you pour. Use a spatula to scrape out the bowl.
- Return the saucepan to medium heat. Whisk constantly, including the sides and corners of the pan. Once it thickens and bubbles, whisk vigorously for another 30 seconds to 1 minute so the flour and cornstarch cook through. If it starts to stick or lump, lower the heat slightly. Remove from heat. Remove the vanilla bean or stir in vanilla bean paste or vanilla extract if using.
- Use a clean spatula to pour the pastry cream into a clean baking sheet or large heat proof mixing bowl. Immediately press plastic wrap on contact with the surface of the pastry cream. Place it in the fridge for a couple of hours to cool completely.
- Once cooled, whisk the pastry cream for about 30 seconds until smooth again then use as needed!
Notes
Sugar: Adjust sweetness to your preference and depending on other components you're using alongside your pastry cream. For a slightly less sweet pastry cream, use around 1/3 cup sugar in this recipe. For a sweeter pastry cream, you could use up to 2/3 cups sugar.
Whisking: Whisk constantly while tempering and cooking. This keeps the eggs from scrambling and the cream from sticking to the pan or forming lumps.
Want to make gluten free pastry cream? Use 28 g (3 1/2 level tbsp) cornstarch and no flour.
Vanilla: For the best flavor, use half a vanilla bean. Lay the bean flat and slice it in half lengthwise. Scrape out the seeds with the tip of your knife, then add the seeds and the scraped pod to the milk as it heats. Save the other half for another recipe. If you'd rather use vanilla extract or vanilla bean paste, stir it in after you take the pastry cream off the heat. High heat can cook off some of the flavor.
Servings: 1 recipe makes about 2 and 1/2 cups pastry cream or about 12 3 and 1/2 tbsp servings.
Storage: Refrigerate in an airtight container with plastic wrap pressed against the surface for up to 3 days. Pastry cream doesn't freeze well.
Nutrition
Serving: 3.5tablespoons | Calories: 87kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 70mg | Sodium: 19mg | Potassium: 69mg | Fiber: 0.04g | Sugar: 10g | Vitamin A: 152IU | Calcium: 58mg | Iron: 0.2mg
