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    Home » Custards & Sauces

    Published May 11, 2023 · Updated May 11, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Pastry Cream (Crème Pâtissière)

    Jump to Recipe Jump to Video
    Pastry cream in a glass dish topped with whipped cream with a spoon on a towel behind Pinterest banner.
    Pastry cream in a glass dish topped with whipped cream with a spoon on a towel behind Pinterest banner.

    Pastry cream (Crème Pâtissière) is a simple and delicious cooked custard with a smooth and creamy texture. Often used in French pastries, it's perfect for filling cakes, pies, and tarts, and solo as a rich gluten-free pudding!

    Pastry cream in a glass dish topped with whipped cream with a spoon on a towel behind. this …

    Why this recipe works

    • Flavor with fresh vanilla beans for a rich taste, or use other flavoring ideas to suit your needs
    • Uses cornstarch for thickening - no floury aftertaste
    • Can be used for filling cakes, tarts, and pastries, or serve as a gluten-free pudding

    Classic French pastry cream (Crème Pâtissière, or creme pat, for short) is a thickened cooked custard, in the same family as ice cream and Crème Brûlée. In fact you can say that vanilla pastry cream is just a thicker version of vanilla custard (Crème Anglaise), as they share almost the same ingredients.

    Making creme pat at home might seem daunting, but once you've mastered the technique, you have a delicious and versatile product that you can use in many different ways.

    Jump to:
    • Why this recipe works
    • What you need
    • How to make pastry cream
    • Questions asked and answered
    • Pro Tip: Flavoring pastry cream
    • Uses for pastry cream
    • Related Recipes
    • Recipe
    • Comments

    What you need

    A pastry cream recipe consists of milk, egg yolks, sugar, and a thickener. It can be flavored to complement cask, pie, or pastry as desired.

    Key ingredients

    • Milk: Provides the basis for the dairy custard. If you want an even richer product, you can substitute up to ½ cup of heavy cream for some of the milk. You can also make a non dairy pastry cream by using your favorite dairy-free milk alternative.
    • Egg yolks: Provides richness, flavor, and structure.
    • Sugar: Besides a lovely sweetness, sugar helps modulate the thickening process so the yolks can cook without scrambling. You can reduce the amount of sugar by up to a half if you want less sweetness.
    • Thickener: Cornstarch picks up the job of thickening from the yolks, taking it beyond a Crème Anglaise custard sauce to that of a sturdier filling with body. While some recipes include or exclusively use flour, cornstarch does the job without masking the taste of the finished product. Plus, using cornstarch makes this a gluten-free recipe.

    Other ingredients

    • Flavoring: Here we're using fresh vanilla beans to flavor the creme pat, but you can substitute vanilla extract if you prefer. See the Pro Tip below for other flavoring ideas.
    • Butter: Although not strictly necessary for a classic French Crème Pâtissière recipe, butter adds shine and flavor.
    Ingredients for pastry cream portioned into glass bowls from overhead.
    Ingredients for vanilla Crème Pâtissière

    How to make pastry cream

    Step 1: Make the yolk mixture

    In a small bowl, whisk the egg yolks briefly. Add the cornstarch and half of the sugar and whisk to combine (photo 1). Set aside.

    Egg yolks, sugar, and cornstarch in a glass bowl from overhead.
    Whisking the yolks, sugar, and cornstarch

    Step 2: Heat the milk mixture

    Whisk the milk and the remaining sugar together in a medium saucepan. Using the tip of a sharp knife, split the vanilla bean and scrape the seeds into the milk mixture (if using), then add the vanilla bean pods (photo 2).

    Heat the milk mixture over medium heat, stirring occasionally, until small bubbles form and it starts to steam, about 3 to 5 minutes.

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    Collage of adding sugar and vanilla bean seeds and pods to the milk in a saucepan on a hot plate.
    Heating milk, sugar, and vanilla beans

    Step 3: Cook the custard

    Gently heat the yolk mixture by slowly adding ¼ cup of the warmed milk mixture to the yolk mixture while continuously whisking. Add another ¼ cup of the milk and whisk again.

    This process is called tempering the eggs, and its purpose is to prevent the yolks from curdling while the custard cooks.

    Add the yolk mixture to the pan and cook, whisking constantly, until the custard is bubbling and thickened (photo 3).

    Collage of tempering the yolk mixture with the heated milk mixture, then pouring the yolks into the milk.
    Tempering the yolks into the milk mixture

    Allow the custard to boil approximately 1 minute longer, stirring constantly. Don't overcook the custard to avoid curdling the eggs (photo 4).

    Thickened pastry cream in a saucepan with a whisk on a hot plate.
    The thickened custard

    Step 4: Strain the custard

    Remove the custard from the heat and strain through a fine mesh strainer into a clean bowl, removing the spent vanilla bean (photo 5). If the custard boiled during thickening, straining it out will help remove any curdled bits of egg.

    Don’t toss that vanilla bean - instead rinse the bean, then place it in a jar and cover with vodka to make your own vanilla extract.

    If you are using vanilla extract instead of a vanilla bean, stir it in now along with the butter, if using. Stir until the butter melts, but don't over-mix, as this will thin the custard.

    Collage of before and after straining the finished pastry cream into a glass bowl.
    Strain to make sure it's smooth and silky

    Step 5: Chill the custard

    Cool the custard using an ice bath (½ ice cubes and ½ water), reaching halfway up the sides of the bowl (photo 6). Stir occasionally until it's cooled to room temperature (a digital thermometer should read about 80 to 85 °F).

    Once cooled, place a piece of plastic wrap on the surface of the custard and refrigerate it in an airtight container until needed.

    Collage of taking the temperature of pastry cream before and after chilling in an ice bath.
    Using an ice bath to quickly chill the pastry cream

    Questions asked and answered

    Here are some questions you might have...

    Why is it important to chill pastry cream quickly after it is cooked?

    Chilling the creme pat quickly prevents it from sitting at room temperature for too long, so that no microorganisms can grow and cause a food-borne illness. It's not a good idea to put hot food directly in the refrigerator because that can raise the temperature inside to unsafe levels, so using an ice bath is the safest method for chilling pastry cream.

    How do you store pastry cream?

    Pastry cream can be kept in the refrigerator in an airtight container with plastic wrap pressed onto the surface, for up to 5 days. If it starts to separate, just stir it until it's smooth.

    Can pastry cream be frozen?

    This creme pat recipe, made with cornstarch, should not be frozen because the cornstarch breaks down when thawed, ruining the texture.

    Is pastry cream the same as vanilla pudding?

    You might say that pastry cream is the richer cousin of vanilla pudding, which is made without eggs. Those egg yolks add so much flavor and texture, and you can taste the difference.

    Pastry cream on a spoon lifted over a filled glass dish.

    Pro Tip: Flavoring pastry cream

    You can flavor creme pat to your liking. Here are some flavor variations you can try (from King Arthur Baking):

    • Chocolate Pastry Cream: Omit the butter and stir in 1 cup (170 grams) chopped semisweet or dark chocolate after the custard has been strained, stirring until the chocolate has melted and the mixture is smooth.
    • Caramel Pastry Cream: Omit the butter and stir in ¾ cup (213 grams) chopped caramel after the custard has been strained, stirring until the caramel has melted and the mixture is smooth.
    • Orange Pastry Cream: Stir in 1 teaspoon orange extract, ¼ teaspoon orange oil or Fiori di Sicilia, or 3 tablespoons finely grated orange zest after the custard has been strained.

    Uses for pastry cream

    Crème Pâtissière is used as a pastry filling for cakes (it features prominently in Boston Cream Pie), fruit tarts, cream puffs (choux cream), and éclairs. It's also delicious in trifles or on its own as a rich gluten-free pudding.

    Creme pat is also used as a base for other types of dessert creams. For example, Diplomat Cream (Crème Diplomate) is pastry cream mixed with sweetened whipped cream (aka Chantilly Cream or Crème Chantilly) and gelatin, for stability. Mousseline Cream (Crème Mousseline) is pastry cream mixed with whipped butter.

    Slice of Boston Cream Pie on a white plate with the sliced whole cake on a white cake stand behind.
    Boston Cream Pie with a pastry cream filling

    This crème pâtissière recipe makes about 2 cups (about 615 grams), enough to fill a full-sized Boston Cream Pie or a 10-inch fruit tart.

    Pastry cream in a glass dish topped with whipped cream with a spoon on a towel behind.

    This versatile custard is the creamy center that holds our cakes and pastries together (literally), and it can be made easily at home. You'll be able to make a world of rich desserts, or have a quiet indulgence on a spoon. I'm all in for that!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Custards come in many forms, but the method is similar across the board. Luckily, the technique is easy to master, and you'll be able to make a whole range of treats!

    • Vanilla pudding in a glass mug with raspberries in front of another glass bowl of pudding with a vanilla bean.
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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Pastry cream in a glass dish topped with whipped cream with a spoon on a towel behind.

    Pastry Cream (Crème Pâtissière)

    Tammy Spencer
    Pastry cream (Crème Pâtissière) is a simple and delicious cooked custard with a smooth and creamy texture. Often used in French pastries, it's perfect for filling cakes, pies, and tarts, and solo as a rich gluten-free pudding!
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 3 minutes mins
    Cook Time 15 minutes mins
    Chilling Time 1 hour hr
    Total Time 1 hour hr 18 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 ounces
    Calories 90 kcal

    Equipment

    • fine mesh strainer
    • digital thermometer
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 4 large egg yolks, at room temperature
    • ⅔ cup granulated sugar, divided, see Recipe Notes
    • 3 tablespoons cornstarch
    • 2 cup milk, see Recipe Notes
    • 1 fresh vanilla bean, split, or 1 teaspoon vanilla extract, see Recipe Notes
    • 3 tablespoons unsalted butter, optional

    Instructions
     

    • In a small bowl, whisk the egg yolks briefly. Add the cornstarch and half of the sugar and whisk to combine. Set aside.
    • Whisk the milk and the remaining sugar together in a medium saucepan. Using the tip of a sharp knife, split the vanilla bean and scrape the seeds into the milk mixture (if using), then add the vanilla bean pods.
    • Heat the milk mixture over medium heat, stirring occasionally, until small bubbles form and it starts to steam, about 3 to 5 minutes.
    • Gently heat the yolk mixture by slowly adding ¼ cup of the warmed milk mixture to the yolk mixture while continuously whisking. Add another ¼ cup of the milk and whisk again. This process is called tempering the eggs, and its purpose is to prevent the yolks from curdling while the custard cooks.
    • Add the yolk mixture to the pan and cook, whisking constantly, until the custard is bubbling and thickened. Allow it to boil approximately 1 minute longer, stirring constantly. Don't overcook the custard to avoid curdling the eggs.
    • Remove the custard from the heat and strain it through a fine mesh strainer into a clean bowl, removing the spent vanilla bean. If the custard boiled during thickening, straining it out will help remove any curdled bits of egg.
    • If you are using vanilla extract instead of a vanilla bean, stir it in now along with the butter, if using. Stir until the butter melts, but don't over-mix, as this will thin the custard.
    • Cool the custard using an ice bath (½ ice cubes, ½ water), reaching halfway up the sides of the bowl. Stir until it's cooled to room temperature (a digital thermometer should read about 80 °F to 85 °F).
    • Once cooled, place a piece of plastic wrap on the surface of the custard and refrigerate until needed.
    • Pastry cream can be kept in the refrigerator in an airtight container with plastic wrap pressed onto the surface, for up to 5 days. If tit starts to separate, just stir it until it's smooth.
    • This pastry cream should not be frozen because the cornstarch will break down during thawing, ruining the texture.

    Notes

    You can reduce the amount of sugar by up to a half if you want less sweetness.
    If you want an even richer product, you can substitute up to ½ cup of heavy cream for some of the milk. You can also make a non dairy pastry cream by using your favorite dairy-free milk alternative.
    Don’t toss that vanilla bean - instead rinse the bean, then place it in a jar and cover with vodka to make your own vanilla extract.
    This recipe makes about 2 cups (615 grams) of pastry cream, enough to fill a full-sized Boston Cream Pie or a 10-inch fruit tart.
    Flavor Variations (from King Arthur Baking):
    • Chocolate Pastry Cream: Omit the butter and stir in 1 cup (170 grams) chopped semisweet or dark chocolate after the custard has been strained, stirring until the chocolate has melted and the mixture is smooth.
    • Caramel Pastry Cream: Omit the butter and stir in ¾ cup (213 grams) chopped caramel after the custard has been strained, stirring until the caramel has melted and the mixture is smooth.
    • Orange Pastry Cream: Stir in 1 teaspoon orange extract, ¼ teaspoon orange oil or Fiori di Sicilia, or 3 tablespoons finely grated orange zest after the custard has been strained.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 ounceCalories: 90 kcalCarbohydrates: 11 gProtein: 2 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 0.3 gMonounsaturated Fat: 1 gTrans Fat: 0.1 gCholesterol: 58 mgSodium: 14 mgPotassium: 51 mgFiber: 0.01 gSugar: 10 gVitamin A: 180 IUCalcium: 44 mgIron: 0.1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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