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4.9 from 93 votes

How to Make Pastry Cream (Crème Pâtissière)

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 3 cups
Calories: 762 kcal
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. In a medium-sized saucepan, combine sugar, salt, and cornstarch and whisk together.
  3. 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.
  4. 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).
  5. Remove from heat and pour immediately through a fine mesh strainer into a large, heatproof bowl.
  6. Add butter, one tablespoon at a time, whisking until completely melted after each addition.
  7. Stir in vanilla extract. Mixture should be smooth and completely combined.
  8. 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).
  9. Transfer to refrigerator and allow to chill for several hours or up to 3 days before using.

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

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

% 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.