Pastry Cream {Creme Patissiere}

a white bowl filled with pastry cream that's swirled on top

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Make your own Pastry Cream {Creme Patissiere} like a pro with this foolproof recipe. Fill baked goods with this delicious custard filling.

Bowl of pastry cream with a spoon to the side

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You only need a few everyday ingredients to make this rich, indulgent Pastry Cream (AKA Creme Patissiere) that’s perfect filling for cakes, and pastries.

Making something that’s often called crème pâtissière, may sound intimidating, but don’t be daunted – it’s simple to make when you know what you’re doing, and I’m going to teach you everything you need to know!

Why This Recipe Works

Using a combination of cream and milk gives the dish a creamy richness.
Egg yolks add richness to custard while helping to make it thicker.
The butter helps to emulsify the cream giving a wonderful silky texture.
Flavoring with vanilla bean paste makes this a super tasty filling.

What Is Pastry Cream?

a close up of a spoonful of pastry cream

It’s a delicious, creamy, rich custard that’s thickened with a starch and eggs. It’s traditionally flavored with vanilla and has a creamy texture that’s similar to American puddings or thick custard.

Ingredient Notes & Substitutions

ingredients for pastry cream: milk, eggs, butter, cornstarch

Butter: I use salted butter in my recipes to add seasoning, but unsalted works just fine if it’s your preference.
Cream: I use heavy whipping cream, but depending where you are in the world, you can use whipping cream, double cream, single cream or half and half. You can also replace it with milk if you don’t have cream on hand.
Milk: I use whole milk, but you can also use low fat milk or half and half in this recipe. I just don’t recommend using skimmed milk because you want the richness of the milk fat. To make dairy free Creme Patissiere, substitute the milk with a plant-based milk like soy milk, nut milks, or coconut milk and substitute the butter with a dairy free or vegan alternative.
Vanilla: As vanilla is the key flavor of this recipe, be sure to use the best quality vanilla your budget allows. I recommend vanilla bean paste or, better yet, vanilla beans. At the very least, be sure to use a good quality vanilla extract and try to avoid imitation vanilla or vanilla essence for the best possible flavor.
Cornstarch: Cornstarch (also known as cornflour) is essential for the structure of the cream. Always make sure your cornstarch is fresh as this can impact the end result. You can substitute with flour, but you will need to gently simmer the mixture for a couple of minutes longer than the recipe states to eliminate any raw flour flavor.
Eggs: I use large egg yolks in this recipe. A large egg usually weighs about 2oz or 57g, so if you use eggs of different sizes, you can adapt accordingly by weight. That said, a little extra egg won’t ruin your custard. Just be sure to use room temperature eggs. If you are taking them from the fridge leave them out for an hour before using.
Sugar: I like to use superfine or caster sugar as it dissolves quicker, but granulated works just as well.

What Is Creme Patissiere Used For?

Crème pâtissière can be served on its own with whipped cream and fruit as a simple dessert, to fill cakes like Boston Cream Pie or a filling for donuts, tarts and pastries like cream puffs and eclairs.

Step by Step Instructions

Add the butter in a medium sized, heat proof mixing a bowl and set aside.

Heat the milk over medium heat until a few bubbles form around the edge. I heat the milk until it’s almost to a boil, so that it speeds up the process of dissolving the sugar and cornstarch. You just don’t want the milk to be so hot that it cooks the eggs.

A lot of recipes call for scaling the milk (heated to a near boil, then cooling it), but it isn’t necessary if your milk is pasteurized. However, if you’re using vanilla beans to flavor you custard, heating the milk with the vanilla bean in it and then allowing it to cool down, will allow the vanilla to infuse into the milk.

While the milk heats, add the egg yolks, cornstarch to a medium sized, heat-proof mixing bowl. Then, once your milk is heated, add the sugar to the bowl with the egg yolks and cornstarch.

Adding sugar to egg yolks too soon can cause the mixture to develop a skin which can affect the consistency of your finished product.

Be sure to mix the eggs, cornstarch and sugar together until you have a smooth and glossy mixture that’s free of any lumps.

Slowly pour the hot milk into the egg mixture while whisking constantly.

If you’re a beginner, it could be helpful to get someone to help you pour the hot milk in a thin, gradual stream while you constantly whisk the mixture (this is called tempering).

Return the entire mixture back to the pot, over medium heat, whisking constantly. Until it becomes glossy and thick (around 2-3 minutes). It’s a good idea to switch to a rubber scraper now and then while mixing, to get into the edges of the pot.

Immediately strain the custard mixture through a sieve into the bowl with the butter.

Use your whisk or a rubber spatula to help push the mixture through the sieve and remove any custard that may stick to the bottom of the strainer.

Whisk the mixture well until the butter has melted into the custard.

Cover with plastic wrap directly over the surface of the cream, and cool to room temperature. Then chill until ready to use.

pastry cream in a glass bowl covered with plastic wrap

When ready to use, whisk to loosen and smooth before you use it.

Erren’s Top Tips

Use a heavy bottom pot to cook your Creme Patissiere to ensure even cooking.
Use a stainless steel pot instead of aluminum as aluminum pots can release color as you whisk, turning your custard gray.
Don’t allow the milk to come to a boil. You want it to just come to a simmer to avoid cooking your egg yolks.
Don’t add the sugar to the egg yolks until just before you add the hot milk, sugar and egg yolks can cause a skin to form if left to sit too long.
If your pastry cream is too thick for your preference, whisk in a splash of milk at a time and whisk vigorously until it reaches the desired consistency.
Don’t skip straining your mixture. Straining is an important step, as it ensures a silky smooth consistency.
Use your whisk or a rubber spatula to help push the mixture through the sieve and remove any custard that may stick to the bottom of the strainer.
If your Crème pâtissière looks grainy, it was cooked at too high of a heat, causing the egg yolks to cook and curdle. If this happens, even passing it through a sieve won’t help as some of the curdled egg will disperse through the custard making it grainy. Unfortunately, there is no fix for this and you’ll have to try again.
When cooling your Crème pâtissière, be sure to sit the plastic wrap directly onto the surface of the mixture to avoid a skin forming on top.
Once cooled, it’s always a good idea to stir or whisk your cream to loosen and smooth out the mixture.
Never allow the Creme Patissiere to stay out of the fridge for more than an hour. It can grow bacteria and spoil.

Make ahead and Freezing Instructions

To make ahead Place a piece of plastic wrap directly over the surface of your cream, cool to room temperature (for up to an hour) and then chill completely until ready to use.

The custard will keep up to 4 days refrigerated. Creme Patisserie is not suitable for freezing.

Quantities

This recipe makes enough Creme Patisserie to fill one 8 inch cake, 8 eclairs or cream puffs and 6-8 donuts.

FAQs

How do you remove lumps from pastry cream.

Run your hot mixture through a fine sieve to remove any lumps that may have formed during cooking.

Can you use flour to thicken pastry cream?

Yes, you can substitute with flour, but you will need to gently simmer the mixture for a couple of minutes longer than the recipe states to eliminate any raw flour flavor.

How do you make nondairy pastry cream?

To make a dairy free version, substitute the milk with a plant-based milk like soy milk, nut milks, or coconut milk and substitute the butter with a dairy free or vegan alternative.

Why is my pastry cream grainy?

Graininess happens when cooked at too high of a heat, causing the egg yolks to cook and curdle into the cream. If this happens, even running it through a sieve won’t help. Unfortunately, there is no fix for this and you’ll have to try again.

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