There’s something truly magical about pastry cream, or crème pâtissière, that elevates desserts from simple to spectacular. This luscious, velvety custard is a staple in the world of pastry, serving as a filling for éclairs, cream puffs, and a delightful layer in cakes. With a few simple ingredients, you can whip up this delicious pastry cream right in your own kitchen.

Why I Love This Recipe

This Pastry Cream Recipe (Crème Pâtissière) is incredibly versatile, allowing you to infuse different flavors or use it as a base for other desserts. The creamy texture and rich vanilla flavor make it irresistible, whether you’re filling a delicate tart or just enjoying it on its own. I love how it can be prepared in advance, making it not just a treat, but a time-saver for busy bakers. Plus, there’s something so satisfying about creating a perfect custard from scratch.

Ingredient Checklist

To make this delightful pastry cream, gather the following ingredients:

1 whole large egg
2 large egg yolks
1/2 cup granulated sugar
3 tablespoons corn starch
1/8 teaspoon fine sea salt
1 cup whole milk
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 teaspoons vanilla extract

These ingredients come together to create a silky, smooth pastry cream that is sure to impress.

Appliances & Accessories

Before you start, ensure you have the following appliances and accessories:

Medium saucepan: For cooking the cream mixture.
Whisk: Essential for mixing the ingredients smoothly.
Fine-mesh strainer: To ensure a perfectly smooth texture.
Mixing bowls: For combining different ingredients.
Spatula: Useful for scraping the sides of the saucepan.
Plastic wrap: To cover the pastry cream while it cools.

With these tools at hand, you’re all set to create your pastry cream.

Stepwise Method: Pastry Cream Recipe (Crème Pâtissière)

Step 1: Prepare the Egg Mixture

In a mixing bowl, whisk together the whole egg, egg yolks, granulated sugar, corn starch, and fine sea salt. Make sure it’s well combined and smooth, as this will form the base of your cream.

Step 2: Heat the Milk and Cream

In a medium saucepan, combine the whole milk and heavy whipping cream. Heat over medium heat until the mixture is just about to simmer. Stir occasionally to prevent scorching.

Step 3: Temper the Egg Mixture

Once the milk and cream are hot, slowly pour about half of this mixture into the egg mixture while whisking continuously. This step is crucial to temper the eggs, preventing them from scrambling.

Step 4: Combine and Cook

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, whisking constantly. The mixture will begin to thicken; keep whisking until it reaches a pudding-like consistency.

Step 5: Strain the Pastry Cream

Once thickened, remove the saucepan from the heat. Pour the mixture through a fine-mesh strainer into a clean bowl to eliminate any lumps, ensuring a smooth pastry cream.

Step 6: Add Butter and Vanilla

While the cream is still warm, add the unsalted butter and vanilla extract. Stir until the butter is melted and fully incorporated, enhancing the flavor and richness of your pastry cream.

Step 7: Cool and Store

Cover the pastry cream with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until fully chilled.

Season-by-Season Upgrades

Feel free to customize your Pastry Cream Recipe (Crème Pâtissière) with seasonal flavors:

Spring: Add a hint of lemon zest or lavender for a refreshing twist.
Summer: Mix in fresh berries or peach puree for a fruity flavor.
Fall: Incorporate cinnamon or nutmeg for a warm, cozy taste.
Winter: Try adding a splash of peppermint extract for a festive touch.

These upgrades not only enhance the flavor but also make each batch unique and exciting!

Notes from the Test Kitchen

Be sure to whisk constantly when cooking the cream to prevent lumps.
Using fresh ingredients will yield the best flavor and texture.
If you prefer a thicker pastry cream, you can increase the cornstarch slightly.
Always strain the mixture for the smoothest result.

These tips will help you achieve pastry cream perfection every time.

Best Ways to Store

Pastry cream can be stored in the refrigerator for up to 3 days. Make sure to keep it covered with plastic wrap to prevent it from absorbing odors and drying out. If you need to store it for longer, consider freezing it. To freeze, pour the cooled cream into an airtight container and freeze for up to 2 months. Thaw it in the refrigerator overnight before using, and re-whisk to restore its creamy texture.

Ready, Set, Cook

Now that you have all the information you need, it’s time to roll up your sleeves and get cooking! This Pastry Cream Recipe (Crème Pâtissière) is a fantastic skill to master, and the delicious results will keep you coming back for more. Whether you use it in a dessert or enjoy it by the spoonful, your homemade pastry cream will be a hit.

With practice, you’ll find your rhythm in the kitchen, and soon, you’ll be creating delectable pastries that showcase your pastry cream in all its glory. Happy baking!