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How to make classic pastry cream(Creme Patissiere)

By Milena M Leave a Comment

Pastry cream in a glass bowl.

Hello, my dear reader. Are you wondering how to make classic pastry cream? You are in the right place. I have prepared for you clear step-by-step directions and images to guide you through the process. This recipe is very easy to make, and at the end, you will have a creamy, light, and silky pastry cream that you can use in your baking adventures.

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Pastry cream in a glass bowl. this recipe
Table Of Contents
  1. What is Pastry cream?
  2. Where to use Pastry cream?
    • Let’s talk about tempering. What is it? And how to do it?
    • How can we temper eggs?
  3. How to make Pastry cream?
  4. HOW TO MAKE CLASSIC PASTRY CREAM RECIPE

What is Pastry cream?

Pastry cream, also called Creme Patissière is a custard-type cream made of milk, eggs, vanilla, sugar, cornstarch, and butter. Different flavors can be made with it, but classic vanilla is the most popular. The way you make pastry cream is by combining eggs, sugar, and cornstarch. Temper them with hot milk and cook over low heat until thickened. Finish by mixing in some butter for extra creaminess, flavor, and luster.

Profiterol cut in half showing the filling. Its tipped with chocolate and nuts. One half is leaning on the other half. White background and a wooden surface.
A plate placed diagonally filled with eclairs topped with chocolate and nuts. One is cut in half and showing the inside.

Where to use Pastry cream?

Pastry cream can be used in many desserts, from eclairs, and profiteroles/cream puffs to different types of cakes, tarts, doughnut fillings, and puddings. The options are endless.

This Eclair recipe is perfect for this Pastry cream.

What I love about Pastry cream is how light it is. I am not a fan of buttercream, it’s too heavy for my taste, but this is a great substitute if you are looking to make something still creamy but not as rich. Yes, the texture is not the same, and there is a place for both, but it’s good to have an option.

Let’s talk about tempering. What is it? And how to do it?

Tempering is needed when you have two ingredients with different temperatures, hot and cold. In this case, we have eggs, and although it doesn’t matter if the eggs are cold or room temperature, we still need to temper them because of the nature of the eggs. They will cook or curdle when heat is added to them.

How can we temper eggs?

It’s easy. In the bowl with the eggs add a little bit of the hot liquid, while whisking vigorously. This way by whisking the eggs the temperature is risen slowly preventing them from cooking.

Once this is done and the eggs haven’t curdled, you can add the rest of the hot liquid; at this point, the eggs are at a safe temperature level.

How to make Pastry cream?

Making a Pastry cream is pretty easy; you just have to be careful not to cook the eggs when adding the hot liquid. The rest is straightforward and easy to do.

One thing I would like to mention is the importance of vanilla. This is one of those recipes in which vanilla is one of the ingredients that plays a big role in the final product.

It’s ideal to use good quality vanilla bean instead of extract, but if you don’t have it, use what you’ve got.

One of the characteristics of this classic pastry cream is the flavor the vanilla seeds create. Even the look of the cream is so pretty with the seeds in it! Some people use the whole vanilla bean and seeds when making the cream. I like to use only the seeds and save the pod for making vanilla extract. This way, I get to use it more than just once.

First, add the milk and the seeds of a vanilla bean or both (seeds and pod) to a saucepan. Let it cook on medium heat.

Measuring cup with milk, small glass ramekin with two cubes of butter, small bowl with sugar, small glass ramekin with corn starch, and a bowl with three egg yolks and a vanilla bean on top.
Ingredients.
Wooden cutting board with a vanilla bean cut in half and a knife leaning on the board with vanilla seeds on the edge of the knife.
Scrape the Vanilla seeds.
Saucepan with milk and vanilla.
Add milk and vanilla seeds to a saucepan.

Meanwhile, combine the sugar, egg yolks, cornstarch, and salt, in a separate bowl. The consistency will be thick, but don’t worry; once you add the milk, it will all mix nicely.

Glass bowl with flour and eggs.
Combine eggs, corn starch, sugar, and salt.
A glass bowl filled with yellow mixture and a silicone spatula inside with a wooden handle.
Mix.
One hand holding a saucepan and pouring milk with vanilla in it, into a glass bowl filled with yellow mixture. While another hand holding a whisk, whisking both mixtures together.
Temper the eggs.

As soon as the milk starts to boil, take it off the stove and temper the eggs by pouring just a little bit into the egg mixture as you whisk at the same time. Make sure the bowl with the eggs has a towel underneath or something to prevent it from sliding while you are whisking and pouring the milk at the same time. It takes just a few seconds, and if you don’t see any eggs curdling, then you are good to go.

Add the rest of the milk and transfer it back to the stovetop. Whisk constantly for 2-5min, till the mixture has thickened.

Take it off the stove, and add the butter. Mix till smooth.

A hand holding a whisker inside a saucepan with a pastry cream. The saucepan is sitting on a wooden mat.
Once the cream has thicken, take off the heat.
Saucepan with a pastry cream, two cubes of butter and a whisk.
Add butter and mix.
A hand holding a saucepan and pouring pastry cream into a glass bowl.
Transfer to a bowl.

Cover with plastic by touching directly the surface of the cream. This will prevent it from developing skin. Refrigerate until cool. And, as it cools it will thicken even more.

Pastyr cream in a glass bowl covered with plastic.

And here you have it, delicious, creamy, classic pastry cream! Also, you can use it to make this super amazing Eclairs Recipe for example.

A wooden cutting board with a white plate on it filled with eclairs. They are topped with chocolate and nuts. One eclair is cut in half showing the inside. On the left side there is a white napkin and a vase with green flowers.

I also suggest you try this Chocolate Pastry Cream Recipe I also love!

Let me know if you have any questions. Leave a comment below, email me, or follow me on Instagram, Pinterest, or Facebook.

Pastry cream in a glass bowl.

HOW TO MAKE CLASSIC PASTRY CREAM RECIPE

Milena M
This very easy but very versatile recipe will become one of your go-to when making a cake, eclairs, or anything your heart desires!
5
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 10 mins
Course Dessert
Cuisine International
Servings 2 Cups

Equipment

  • Saucepan
  • Mixing Bowls
  • Whisk
  • Silicone Spatula

Ingredients
  

  • 480 g Whole Milk
  • 1 Vanilla bean seeds(pod is optional) or 1 t – vanilla powder, vanilla paste, vanilla extract
  • 3 Egg Yolks
  • 90 g Sugar 6 tbsp
  • 2 tbsp Corn Starch 20g
  • 1/4 t Salt
  • 2-3 tbsp Butter 30-40g

Instructions
 

  • In a saucepan heat up the milk and vanilla seeds, powder, or paste. If using vanilla extract add it at the end when adding the butter.
  • Meanwhile combine egg yolks, sugar, corn starch, and salt. Mix it all together.
  • As soon as the milk comes to a boil, remove it from the stove and add just a bit to the egg mixture, while whisking at the same time. Keep the bowl sturdy on a towel or surface where it won't move while you pouring and whisking at the same time.
  • Once the eggs are tempered (read the notes above for more info), add the rest of the milk. Transfer back to the stovetop and whisk constantly on medium heat for about 2-5min. It will thicken pretty fast, so don't leave it and walk away!
  • When the mixture has thickened take it off the stove and add the butter. Mix till melted. Add the vanilla extract if using.
  • Cover with plastic by placing it right at the surface of the cream. This way the cream won't develop skin when cooling. As it cools it will become thicker.
  • Transfer to the fridge to chill. Use as needed.
Keyword classic pastry cream, cream, pastry cream, vanilla
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Filed Under: All Recipes, Desserts, Frostings & Sauces Tagged With: creme patissiere, pastry cream

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