How to Make Pastry Cream (Crème Pâtissière)
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4.9
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Excellent
How to Make Pastry Cream (Crème Pâtissière)
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My homemade pastry cream (AKA Crème Pâtissière) comes together flawlessly. I use a simple technique that requires no tempering for silky smooth results. You only need a few common ingredients to make this rich, decadent filling that's perfect for eclairs, cream puffs, and more! Recipe includes a how-to video!
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Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 5 large egg yolks discard whites or see note for ideas on how to use leftover egg whites
- ⅔ cup granulated sugar
- ¼ teaspoon table salt
- 3 Tablespoons cornstarch
- 4 Tablespoons unsalted butter cut into 4 pieces
- 1 ½ teaspoons vanilla extract
Instructions
- In a large bowl or large measuring cup, whisk together milk, cream, and egg yolks until the egg yolks are well-broken up and the mixture is thoroughly combined.
- In a medium-sized saucepan, combine sugar, salt, and cornstarch and whisk together.
- While still whisking, slowly drizzle egg yolk mixture into the saucepan. Go slowly so you have time to evenly incorporate the ingredients and eliminate any lumps that might otherwise form.
- Turn stovetop heat to medium and whisk constantly until it begins to thicken to a pudding-like consistency. How long this takes depends on your particular saucepan and stovetop, but you can tell it’s done when the whisk leaves trails through the mixture and it coats the back of a spoon (see video for visual).
- Remove from heat and pour immediately through a fine mesh strainer into a large, heatproof bowl.
- Add butter, one tablespoon at a time, whisking until completely melted after each addition.
- Stir in vanilla extract. Mixture should be smooth and completely combined.
- Allow pastry cream to cool at room temperature for 15-20 minutes, stirring occasionally to prevent a skin from forming, then place a piece of wax paper or plastic wrap directly against the surface of the pastry cream (to prevent a skin from forming as it chills).
- Transfer to refrigerator and allow to chill for several hours or up to 3 days before using.
Equipments used:
Notes
- If you don’t want to throw out your leftover egg whites, here are a few recipes that can be made to use them:
- A vanilla bean adds unparalleled vanilla flavor to your pastry cream (and beautiful vanilla bean specks!). If you’d like to substitute a vanilla bean for the vanilla extract, you’ll need one bean split lengthwise. Add it to the pastry cream after you’ve combined the ingredients in step 3 and cook with the cream. It will be caught and can be removed/discarded when you strain the cream in step 5.
- Finely chop 4 oz of 60% chocolate before beginning. Reduce butter to 2 Tablespoons. Set aside and follow the recipe as written through step 5. Add the finely chopped chocolate and the 2 Tablespoons of butter in step 6 and stir until melted. Proceed with the recipe as written.
- When storing pastry cream, always store in the refrigerator in an airtight container and place a piece of plastic wrap directly against the surface to prevent a skin from forming. It will keep in the refrigerator for up to 3-5 days. Unfortunately I do not recommend freezing pastry cream as the texture degrades and it begins to separate when frozen.
- Meringue Cookies (4 egg whites)
- Swiss Meringue Buttercream (6 egg whites)
- White Cake (6 egg whites)
- Pavlova (6 egg whites)
Nutrition Information
Show Details
Serving
0.25cup
Calories
762kcal
(38%)
Carbohydrates
59g
(20%)
Protein
9g
(18%)
Fat
55g
(85%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
482mg
(161%)
Sodium
277mg
(12%)
Potassium
208mg
(6%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
2197IU
(44%)
Vitamin C
1mg
(1%)
Calcium
188mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 762 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 762kcal | 38% |
| Carbohydrates | 59g | 20% |
| Protein | 9g | 18% |
| Fat | 55g | 85% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 482mg | 161% |
| Sodium | 277mg | 12% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 2197IU | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.9
93 reviews
Excellent
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