\nThis easy Pastry Cream (Creme Patissiere) recipe is simple and delicious. A rich and creamy vanilla custard you can use in a variety of decadent desserts.<\/p>\n
Pastry cream is one of those recipes that you\u2019ll want to have in your repertoire. It\u2019s super easy to make and very versatile.
\nToday, I\u2019m going to walk you through the process using the recipe I learned in Pastry School. I\u2019ve been using it ever since as a filling for various desserts like this Banana Pudding Cake\u2026.<\/p>\n
The Ultimate Cake Collection<\/p>\n
Over 50 of my very favorite cake recipes all in one place! From Classic Cakes to Holiday favorites and everything in between.
\nGet your copy today!<\/p>\n
\u2026and these Vanilla Custard Cookie Cups.<\/p>\n
What is Pastry Cream?
\nPastry cream, also known as creme patissiere, is a thickened vanilla custard made with eggs, milk, sugar, cornstarch (or flour), and vanilla.
\nIt is used to fill desserts like cream puffs, eclairs, donuts, tarts, and cakes. It is also often used as a cake filling, specifically for the Boston Cream Pie.
\nYou can eat it straight up, like a pudding, but one of my favorite ways to use it is in a Diplomat Cream. It\u2019s a lightened-up version where equal parts of pastry cream and whipped cream are folded together.\u00a0<\/p>\n
How to Make Pastry Cream (Creme Patissiere)
\nI\u2019m going to walk you through step-by-step on how to make creme patissiere yourself at home. It only takes a few simple ingredients, about 20 minutes, and some patience while it cools and sets.
\nI use egg yolks in my recipe (vs whole eggs) and today I used vanilla extract instead of vanilla bean paste which is what I usually use. You can also use a whole vanilla bean pod sliced in half which will get strained out at the end.
\nLet\u2019s get to it!<\/p>\n
Step #1 \u2013 Simmer the Milk & Vanilla
\nPlace 1 1\/2 cups milk and the vanilla (or vanilla bean paste) into a medium saucepan. Cook over high heat, stirring constantly until it just starts to simmer. Remove from heat.<\/p>\n
Step #2 \u2013 Whisk Remaining Ingredients
\nMeanwhile, in a medium bowl, whisk the remaining milk, egg yolks, sugar, and cornstarch. Make sure the cornstarch is completely dissolved.<\/p>\n
Step #3 \u2013 Temper the Egg Mixture
\nWhile whisking the egg mixture vigorously, slowly pour in the hot milk \u2013 in a thin, steady stream. Whisk constantly and quickly until all of the milk is incorporated. Pour slowly, whisk quickly.<\/p>\n
Liv for Cake Tip! <\/p>\n
Tempering is a process where you slowly introduce a hot liquid into something cold. In this case, the eggs. Slowly adding the hot milk while whisking quickly will prevent the eggs from cooking. If you were to pour it all in at once you\u2019d end up with a scrambled mess.<\/p>\n
Step #4 \u2013 Return to Heat & Boil
\nReturn the mixture to the pot and cook over high heat, whisking constantly, until it thickens and comes to a boil.<\/p>\n
Step #5 \u2013 Strain & Cover
\nStrain the custard through a fine-mesh sieve to remove any cooked bits of egg and to ensure it is completely smooth. This is also where you\u2019d strain out the vanilla pod if you used one.<\/p>\n
Place plastic wrap directly on top of the custard to prevent a skin from forming.<\/p>\n
Step #6 \u2013 Chill
\nCool to room temperature and then place in the refrigerator for a couple of hours to set. The pastry cream will have thickened and look curdled with you try to stir it.<\/p>\n
Rewhip by hand for a perfectly smooth and silky custard.<\/p>\n
How to Store Pastry Cream
\nPastry cream is perishable and needs to be refrigerated. It does not keep for a long time. You can store in an airtight container in the fridge for up to a week.
\nUnfortunately, creme patissiere does not freeze well. The starch will break down during freezing\/thawing and the custard will separate.
\nIf you absolutely must freeze it, you can try restoring it to its former glory by using this method. I haven\u2019t tried it myself, but I would give it a go!<\/p>\n
Flavor Variations
\nOne of my favorite versions of this custard is the coconut one I did for this Raffaello Cake by using canned (liquid) coconut milk instead of regular milk.\u00a0
\nYou\u2019ll be eating that straight up with a spoon for SURE.<\/p>\n
You can experiment with other milk alternatives as well, though I suspect they won\u2019t have as much of a flavor impact as the coconut.
\nYou can also infuse the milk with various flavors during step #1. Do this by adding tea bags or leaves to the milk, or herbs like lavender and thyme to the milk.
\nYou can strain them out before tempering the hot milk into the eggs, or at the very end when you\u2019re straining the custard.
\nI would recommend straining them out after step #1 though for ease as the custard will be thick and you\u2019ll need to press it through the strainer.
\nInstant coffee or espresso powder would be a delicious addition too, or cocoa powder for a chocolate version!\u00a0
\nYou can also add liqueur to it \u2014 whisk it in right at the end (or before the final boil if you want to burn some of the alcohol off).<\/p>\n
If you\u2019ve never tried making your own pastry cream, I hope you give it a go. It\u2019s a simple and delicious way to elevate your desserts to another level.
\nThe flavor variations and uses are seemingly endless. Be sure to let me know in the comments if you try it!\u00a0<\/p>\n
Tips for making Pastry Cream<\/p>\n
Don\u2019t boil your milk, just bring it barely to a simmer.
\nEnsure the cornstarch is completely dissolved and incorporated into the egg mixture.
\nWhisk quickly and pour slowly when tempering the egg mixture with the hot milk to prevent cooking the eggs.
\nBe sure to bring the mixture back to a boil, while whisking the whole time.
\nStrain the pastry cream to ensure it is completely smooth.
\nOnce chilled, it will be somewhat gelatinous \u2013 rewhip by hand until smooth and creamy.
\nRefrigerate for up to one week. Do not freeze.<\/p>\n
Pastry Cream (Creme Patissiere)<\/p>\n
This easy Pastry Cream (Creme Patissiere) recipe is simple and delicious. A rich and creamy vanilla custard you can use in a variety of decadent desserts.<\/p>\n
Course DessertCuisine French<\/p>\n
Prep Time 10 minutes minutesCook Time 10 minutes minutesChilling Time 2 hours hoursTotal Time 2 hours hours 20 minutes minutes<\/p>\n
Servings 16 (makes 2 cups)
\nCalories 50kcal<\/p>\n
Ingredients\u00a0US CustomaryMetric\u00a01x2x3xPastry Cream (Creme Patissiere):
\nInstructions\u00a0Pastry Cream (Creme Patissiere):Place 1 1\/2 cups milk and the vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.In a medium bowl, whisk remaining 1\/2 cup milk, egg yolks, sugar, and cornstarch.While whisking vigorously, slowly pour the hot milk into the egg mixture.Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.Pass through a strainer and into a bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in the refrigerator for a couple of hours to set. Whip before use.Store in an airtight container in the fridge for up to a week. Do not freeze.<\/p>\n
Calories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 26mgSodium: 14mgPotassium: 43mgFiber: 1gSugar: 6gVitamin A: 80IUCalcium: 37mgIron: 1mg
\nThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and\/or metric conversion tool.<\/p>\n
This post was originally published Feb 7th, 2020 and has been updated with new content on Jan 27th, 2023.<\/p>\n","protected":false},"excerpt":{"rendered":"
This easy Pastry Cream (Creme Patissiere) recipe is simple and delicious. A rich and creamy vanilla custard you can use in a variety of decadent desserts. Pastry cream is one of those recipes that you\u2019ll want to have in your repertoire. It\u2019s super easy to make and very versatile. Today, I\u2019m going to walk you […]<\/p>\n","protected":false},"author":1,"featured_media":180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-179","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=179"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/179\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/180"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}