Vanilla pastry cream, or crème pâtissière, is a classic custard designed to hold its shape inside cakes and pastries. Egg yolks and whole milk give it richness, cornstarch provides structure, and softened butter creates an exceptionally smooth, velvety finish.
Once chilled, it is sturdy enough to slice cleanly in a layer cake yet creamy enough for cream puffs, éclairs, fruit tarts, doughnuts, and mille-feuille.
THE RECIPE
Vanilla Pastry Cream
Prep15 min
Cook15 min
Chill3 hr
YieldAbout 2 cups
Ingredients
Instructions
- Rinse a medium saucepan with cold water without drying it. Add the milk and heat over medium until small bubbles appear around the edges.
- Meanwhile, whisk the egg yolks, sugar, and sifted cornstarch together in a medium bowl until smooth.
- Whisking constantly, slowly drizzle about one quarter of the hot milk into the yolk mixture. Once tempered, whisk in the remaining milk in a steady stream.
- Return the mixture to the saucepan. Cook over medium heat, whisking constantly and reaching into the corners, until it boils and thickens. Reduce the heat slightly and cook for 1 to 2 minutes more while whisking.
- Remove from the heat. Strain into a clean bowl if needed, then stir in the vanilla. Rest for 5 minutes and whisk in the softened butter a little at a time.
- Press plastic wrap directly against the surface and refrigerate until completely cold, about 3 hours. Whisk vigorously to loosen before using.
Tips and Storage
- Tempering the yolks gradually prevents them from scrambling.
- Whisk continuously once the custard returns to the saucepan, especially along the bottom and in the corners.
- Direct-contact plastic wrap prevents a skin from forming while the pastry cream chills.
- Keep refrigerated and use within 3 days. Do not leave egg-based pastry cream at room temperature for extended periods.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.