French Pastry Cream
Luxuriously creamy and steeped in rich vanilla flavor, French Pastry Cream (or Crème Pâtissière) is a classic custard filling perfect for elevating your favorite desserts. Made with simple ingredients like whole milk, egg yolks, sugar, cornstarch, and butter, this velvety-smooth cream is infused with the aromatic essence of real vanilla for a depth of flavor that’s unmistakable. A technique-driven recipe, it involves tempering eggs and whisking over gentle heat to achieve that signature thick and silky texture. Whether layering it in éclairs, tarts, or fruit-filled crepes, this versatile pastry staple is the key to bakery-quality confections at home. Ready in under 30 minutes and ideal for make-ahead convenience, French Pastry Cream is bound to become your go-to recipe for an indulgent, professional touch to any dessert.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 100 g Granulated sugar
- 25 g Cornstarch
- 4 pieces Large egg yolks
- 50 g Unsalted butter
- 1 bean or tsp Vanilla bean (split and seeds scraped) or vanilla extract
- 1 pinch Pinch of salt
Instructions
In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil. If using a vanilla bean, add the bean and seeds to the milk as it heats. Remove from heat and let steep to infuse the flavor, if desired.
In a medium mixing bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until the mixture is smooth and pale.
Gradually pour the hot milk into the egg mixture in a slow, steady stream, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and place it over medium heat. Continuously whisk until the cream thickens and starts to bubble. This may take 2-3 minutes.
Once thickened, remove the saucepan from heat. If you used a vanilla bean, remove it at this step.
Stir in the butter and vanilla extract (if not using a vanilla bean) until fully incorporated and smooth.
Strain the pastry cream through a fine mesh sieve into a clean bowl to ensure a silky texture. Cover the surface directly with plastic wrap to prevent a skin from forming.
Chill the pastry cream in the refrigerator for at least 2 hours before using. Stir gently before using in your desired pastries.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 125.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 735 mg | 57% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
