Baking & Pastry > Fillings & Assembly > Pastry Fillings > Pastry Cream

Classic Vanilla Pastry Cream

A smooth, rich, and versatile vanilla pastry cream perfect for filling pastries, tarts, and cakes. This recipe delivers a consistently delicious and creamy result every time.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
Approximately 500ml
Ingredients
  • 500 ml Whole Milk
  • 1 Vanilla Bean
  • 4 Egg Yolks
  • 100 g Granulated Sugar
  • 40 g Cornstarch
  • 30 g Unsalted Butter

Infuse the Milk

In a saucepan, combine the milk and vanilla bean (split lengthwise and seeds scraped). Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 30 minutes to infuse the vanilla flavor. If you don't have a vanilla bean, you can use 1 teaspoon of vanilla extract, adding it at the very end.

Prepare the Egg Yolk Mixture

In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Whisk in the cornstarch until fully incorporated and no lumps remain. This step is crucial for a smooth pastry cream.

Temper the Egg Yolks

Slowly pour about one-third of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This process is called tempering and gradually raises the temperature of the eggs.

Cook the Pastry Cream

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. This should take about 2-3 minutes. Continue whisking vigorously for another minute to ensure the cornstarch is fully cooked and the cream is smooth.

Finish and Cool

Remove the saucepan from the heat and whisk in the cold butter until melted and fully incorporated. If using vanilla extract, stir it in now. Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the cream to fully cool and thicken.

Using Pastry Cream

Once chilled, whisk the pastry cream until smooth before using it to fill éclairs, cream puffs, tarts, or cakes. It can also be flavored with chocolate, fruit purees, or liqueurs.

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FAQ

  • Why did my pastry cream turn out lumpy?

    Lumpy pastry cream is usually caused by not whisking the cornstarch thoroughly enough or by not tempering the egg yolks properly. Make sure to whisk the cornstarch and sugar mixture vigorously until no lumps remain and temper the egg yolks slowly by adding the hot milk gradually while whisking constantly.
  • How long can I store pastry cream?

    Pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.
  • Can I freeze pastry cream?

    Freezing pastry cream is not recommended as it can change the texture and become grainy upon thawing. It's best to make it fresh.