Vanilla Pastry Cream Filling (Creme Patissiere)
Vanilla pastry cream, also known as Creme Patissiere, is one of those classic French fillings that every home baker should have in their recipe box.
It is a smooth, creamy mixture that sits somewhere between a pudding and a custard, thanks to the combination of egg yolks and cornstarch as thickeners. This versatile cream can fill cream puffs, tarts, pastries, cakes, trifles, and so much more.
Once you master it, you will find endless ways to use it.
This recipe makes 8 servings, with each serving about 1/4 cup. The prep time is just 15 minutes, the cook time is 10 minutes, and then it chills for at least 2 hours.
That means you can have a batch ready for your next dessert project with minimal hands on effort. Each serving contains about 161 calories, 19 grams of carbohydrates, 4 grams of protein, 8 grams of fat, 4 grams of saturated fat, 1 gram of fiber, 16 grams of sugar, 56 milligrams of sodium, and 136 milligrams of cholesterol.
It is a rich filling, but a little goes a long way.
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Ingredients
For the best results, use whole milk as the base. It gives the cream a lovely richness. If you want an even creamier pastry cream, you can substitute up to half of the milk with whipping cream.
The egg yolks are the heart of the custard, and while regular large egg yolks work perfectly, free range pasture raised egg yolks can make a noticeable difference in flavor and give the cream a deeper yellow color.
For the vanilla, real vanilla bean or vanilla bean paste is recommended for the most authentic flavor, though vanilla extract works well too.
- 2 cups whole milk
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
- 5 large egg yolks
- 3 tablespoons cornstarch (use 2 1/2 tablespoons for a looser consistency filling)
- 1/2 cup granulated sugar
- 2 tablespoons unsalted or salted butter, optional
How to Make
Making pastry cream is a straightforward process, but it does require your attention. Follow these steps for a smooth, lump free result every time.
Step 1: Heat Milk
In a saucepan, combine the milk, vanilla, and a pinch of salt. Bring the mixture to a simmer over medium heat.
Do not let it boil, because boiling milk can overflow the pan and also overcook the eggs when you temper them later. Keep an eye on it and reduce the heat if needed.
Step 2: Mix and Temper Egg Yolks
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is thick, creamy, and pale yellow. This step is important for breaking up any cornstarch lumps before the liquid is added.
Now, while whisking constantly, slowly pour in 1/2 cup of the hot milk mixture. This process, called tempering, gradually raises the temperature of the eggs so they do not cook too quickly and curdle.
Once the first 1/2 cup is incorporated, add the remaining milk mixture half a cup at a time, continuing to mix continuously.
Step 3: Cook
Return the mixture to the saucepan. Cook over medium low to medium heat for a few minutes, until the mixture becomes thick and begins to bubble. As soon as it starts to boil, remove it from the heat immediately.
If you are adding butter, now is the time. Add it one tablespoon at a time, mixing each addition fully before adding the next. Sometimes the butter separates and makes the mixture look greasy.
If that happens, do not worry. Just whisk continuously for a few minutes until the mixture recombines and cools down a bit. It should become smooth and no longer greasy.
Step 4: Strain and Chill
Once everything is fully combined and slightly cooled but still warm, pour the mixture through a fine mesh strainer into another bowl. This step removes any cooked egg bits or lumps and guarantees a very smooth pastry cream.
Cover the surface of the cream with plastic wrap, placing the wrap directly on top so a film does not form. Then chill it in the refrigerator until ready to use, for at least two hours or overnight. The cream will thicken further as it chills.
Troubleshooting
Even experienced bakers run into issues with pastry cream. Here are answers to the most common problems and how to fix them.
Why is my pastry cream so lumpy?
Lumps often form during cooking and thickening. To prevent them, avoid cooking on too high a heat, stir or whisk constantly while cooking, and remove the mixture from the heat right after it begins to boil.
If lumps still appear, strain the mixture through a fine mesh strainer. For a particularly lumpy batch, you can strain it twice. That will give you a silky smooth cream.
Why is my pastry cream so thick?
Pastry cream is versatile, and its thickness can be adjusted. For a thinner consistency, use 2 1/2 tablespoons of cornstarch instead of 3 tablespoons.
If your cream turns out too thick right after making it, stir in 1 to 2 tablespoons of milk at a time while the mixture is still warm until it reaches the consistency you want.
Keep in mind that bakeries often make pastry cream on the thicker side. A thicker cream is sturdier for piping and for filling cakes or tartlets, such as mini fruit tarts, because it holds fruit and cake layers well.
If you want a lighter, airier filling, you can fold in stabilized whipped cream to make diplomat cream, or Italian meringue to make creme aglaise. Those variations are often used to fill choux pastry and eclairs, but they are separate preparations from this base recipe.
Why does my Creme Patissiere look separated and greasy after adding the butter?
If the butter separates and the mixture looks greasy, whisk it continuously for a few minutes. Keep whisking until the mixture is fully combined and has cooled down a bit. It should recombine and no longer look greasy. This is a common issue and it is easily fixed with a little patience and elbow grease.
Why is my cream so stiff and gel like after chilling?
A firm, gel like texture right out of the fridge is completely normal, especially if the pastry cream has chilled overnight or for a few days. To soften it, let it sit at room temperature for a few minutes, then stir or whisk it again.
It will loosen up into a smooth, pipeable consistency. Do not worry, the cream has not gone bad.
Why is my pastry cream gray?
A gray color can be the result of a chemical reaction with aluminum pans. To avoid this, use a stainless steel pan or another non aluminum pan when making pastry cream. The color does not affect the taste, but it is not very appetizing, so it is best to avoid aluminum.
What should I do with the leftover egg whites?
Leftover egg whites can be used in many meringue based desserts. Some great options include meringue cookies, French macarons, Italian meringue, Swiss meringue buttercream, or marshmallow frosting. In fact, French macarons call for almost exactly 5 egg whites, which is perfect if you just made this pastry cream. So nothing goes to waste.
Tips and Tricks for Perfect Pastry Cream, Every Time!
To get the best flavor and a deep yellow color, free range pasture raised egg yolks are optional but make a noticeable difference. When heating the milk, bring it only to a simmer.
Milk that is too hot can scorch and overcook the egg yolks during tempering. After the milk and egg mixture goes back on the stovetop, cook it very slowly over low to medium heat.
Cooking too quickly or at too high a heat can cause curdling or lumps. Patience is key here. If lumps do form, strain the mixture once or twice to remove them.
Another tip is to have all your ingredients measured and ready before you start, because the process moves quickly once the milk is hot. And remember, constant whisking is your friend.
Storing Pastry Cream
Store pastry cream in an airtight container in the refrigerator. It will keep for 3 to 5 days. Always place plastic wrap directly on the surface before sealing the container to prevent a skin from forming.
Freezing is not recommended. When defrosted, pastry cream loses its creamy pudding like texture and becomes spongy, which makes it impossible to spread or pipe. So plan to use it within the recommended time.
If you have extra, consider making a trifle or using it as a filling for a quick dessert rather than freezing it.
More Pastries
Once you have a batch of vanilla pastry cream, you can use it in many classic pastries. It is the traditional filling for cream puffs, eclairs, fruit tarts, and mille feuille.
You can also layer it in trifles, use it to fill cakes, or pipe it into tartlet shells. The possibilities are endless.
If you love pastries, try using this cream in a fresh fruit tart with a buttery crust, or fold it into a diplomat cream for a lighter filling. No matter how you serve it, this Creme Patissiere is sure to impress.
FAQs
What is the difference between pastry cream and pudding?
Pastry cream, or crème pâtissière, is a cooked French custard thickened with egg yolks and cornstarch, while American pudding is typically thickened with cornstarch alone. Pastry cream has a richer, more stable, and pipeable consistency due to the emulsifying power of the egg yolks. Pudding is generally softer and less suitable for filling layered pastries or eclairs.
How do you fix lumpy pastry cream?
If your pastry cream becomes lumpy, the best fix is to press it through a fine-mesh strainer while it is still warm. For future batches, always stir constantly over medium-low heat and remove the pan from the heat as soon as the mixture thickens and bubbles. You can also cook the mixture over a double boiler to prevent scorching.
Can you freeze pastry cream?
No, you should not freeze pastry cream. Freezing and thawing will ruin its texture, turning it into a spongy, watery mess. Pastry cream has a stable shelf life of 3 to 5 days when stored properly in an airtight container in the refrigerator. For longer storage, it is best to prepare a fresh batch as needed.
Why is my pastry cream too thick after chilling?
It is normal for pastry cream to thicken considerably after chilling. To restore a pipeable consistency, let it sit at room temperature for a few minutes and then whisk it vigorously. If it remains too stiff, you can whisk in 1 to 2 tablespoons of cold milk until the desired texture is reached. Avoid thinning it too much if you need it to hold its shape in a cake.
Vanilla Pastry Cream Filling (Creme Patissiere)
Vanilla Pastry Cream Filling (Creme Patissiere) Vanilla pastry cream, also known as Creme Patissiere, is one of those classic French fillings that every home baker should have in their recipe box. It is a smooth, creamy mixture that sits somewhere between a pudding and a custard, thanks to the combination of egg yolks and cornstarch as thickeners.
- Total Time: 0 min
- Yield: 8 1x
Ingredients
2 cups whole milk
1 tsp vanilla extract or vanilla bean paste
salt, pinch
5 large egg yolks
3 tbsp cornstarch, 2 1/2 tbsp for a looser consistency filling
1/2 cup granulated sugar
2 tbsp unsalted or salted butter, optional
Instructions
1-In a saucepan bring milk, vanilla, and: In a saucepan bring milk, vanilla, and salt to a simmer over medium heat. Do not boil the milk as it can overflow the pan and also overcook the eggs when tempering.
2-In a separate bowl, whisk together the: In a separate bowl, whisk together the egg yolks, sugar, cornstarch. It should be thick, creamy, and pale yellow.
3-While whisking, slowly add ½ cup of: While whisking, slowly add ½ cup of the hot milk mixture to the egg yolk mixture to temper it. This insures that the eggs don’t overcook and curdle.
4-Add the remaining milk mixture half a: Add the remaining milk mixture half a cup at a time, while continuously mixing.
5-Return to saucepan and cook over medium: Return to saucepan and cook over medium low to medium heat until the mixture is thick and bubbling. Remove from heat once the mixture boils.
6-If adding butter, add one tablespoon at: If adding butter, add one tablespoon at a time and mix until fully incorporated before adding the next. Sometimes the butter separates a bit and makes the mixture greasy. If this happens, whisk continuously for a few minutes until it’s fully combined and cooled down a bit. It should recombine and no longer be greasy.
7-Once everything is fully combined and slightly: Once everything is fully combined and slightly cooled but still warm, pour the mixture through a fine mesh strainer into another bowl. This will make for a very smooth pastry cream.
8-Cover with plastic wrap, placing the wrap: Cover with plastic wrap, placing the wrap directly on top of the pastry cream filing so it doesn’t get a film on top.
9-Then chill until ready to use, at: Then chill until ready to use, at least two hours or overnight.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 15 min
- Cook Time: 10 min
- Method: stovetop
Nutrition
- Serving Size: 0.25 cup
- Calories: 161
- Sugar: 16g
- Sodium: 56mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 136mg
