Description
Learn to make perfect pastry cream (Crème Pâtissière) with this easy, foolproof recipe. This rich, silky custard filling is ideal for cream puffs, éclairs, tarts, and cakes. Master lump-free pastry cream with expert tips.
Ingredients
Scale
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Heat milk in a saucepan over medium heat until simmering.
- In a bowl, whisk together sugar and cornstarch.
- Whisk in egg yolks until pale and well combined.
- Gradually temper the egg mixture by slowly whisking in about half of the hot milk.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until the pastry cream thickens, about 5-7 minutes.
- Remove from heat and stir in butter and vanilla extract until smooth.
- Pour the crème pâtissière into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
- Chill for at least 2 hours before using.
Notes
- For a thicker pastry cream, increase cornstarch to 1/3 cup.
- Add citrus zest or liqueur for flavor variations.
- Ensure all ingredients are at room temperature for easier mixing.
- Whisk continuously to prevent lumps and scorching.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 15g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg