How to Make Pastry Cream (Crème Pâtissière)
User Reviews
4.9
How to Make Pastry Cream (Crème Pâtissière)
Description
This pastry cream recipe uses whole milk, heavy cream, and large egg yolks combined with sugar, salt, and cornstarch for thickening. The mixture is carefully cooked over medium heat while constantly whisking to prevent lumps and achieve a thick pudding-like consistency. Straining the cream ensures a smooth texture. Butter is added gradually off the heat to enrich the flavor and texture, followed by vanilla extract for aroma.
The result is a luscious custard that holds its shape well, suitable for fillings in cakes, tarts, éclairs, and other pastries. Variations include adding vanilla bean for deeper flavor or folding in chopped chocolate for a chocolate pastry cream.
Leftover egg whites can be used in related recipes such as meringue cookies, Swiss meringue buttercream, cakes, or pavlova. Pastry cream should be stored in an airtight container with plastic wrap pressed against the surface to prevent a skin from forming; keep refrigerated and consume within 3 to 5 days. Freezing is not recommended, as it alters texture.
Ingredients
- 1 cup milk whole
- 1 cup heavy cream
- 5 egg discard whites or see note for ideas on how to use leftover egg whites, large yolks
- ⅔ cup granulated sugar
- ¼ teaspoon table salt
- 3 Tablespoons cornstarch
- 4 Tablespoons butter cut into 4 pieces, unsalted
- 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.
Notes
- Vanilla bean can be used instead of extract by adding the split bean during cooking and removing before straining for enhanced flavor and visual specks.
- Leftover egg whites can be incorporated into recipes like meringue cookies, Swiss meringue buttercream, white cake, or pavlova.
- For chocolate pastry cream, add 4 oz finely chopped 60% chocolate and reduce butter to 2 tablespoons; stir in after straining while still warm.
- Store pastry cream in an airtight container with plastic wrap touching the surface to prevent skin formation; keep refrigerated and use within 3-5 days.
- Freezing pastry cream is not advised due to texture degradation and separation upon thawing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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