There’s something undeniably magical about the smooth, silky texture and luscious flavor of crème pâtissière, also known as vanilla pastry cream. It’s the creamy heart of countless desserts, from éclairs and cream puffs to fruit tarts and Danish pastries. This recipe takes you on a step-by-step journey to mastering this classic French filling, offering tips and tricks along the way to ensure your success.
In my kitchen, crème pâtissière is a cornerstone recipe, one that connects me to years of family gatherings, birthday cakes, and an ongoing love affair with French patisserie. It’s a recipe that feels both luxurious and homey—a testament to the transformative power of simple ingredients like milk, eggs, sugar, and vanilla. Whether you’re crafting an elegant dessert for a special occasion or just indulging in a little culinary therapy, making crème pâtissière is deeply satisfying.
Why You’ll Love This Recipe
- Versatile: A building block for so many desserts, this cream pairs beautifully with fruits, pastries, and cakes.
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Customizable: From vanilla bean to citrus zest or even chocolate, you can infuse this cream with flavors to suit any dessert.
- Beginner-Friendly: With clear instructions and helpful tips, even first-time bakers will feel confident making this recipe.
Ingredients You’ll Need:
- 2 cups (500 mL) whole milk
- 2 tsp pure vanilla extract
- 3 large egg yolks
- 1 large egg
- ½ cup (100 g) white granulated sugar
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
How to Make Crème Pâtissière
Step-by-Step Instructions
- Prepare Your Workspace:
Before starting, ensure you have all your ingredients measured and ready. Have a medium saucepan, a whisk, and a fine-mesh strainer within reach. - Infuse the Milk:
In a medium saucepan, heat the milk over medium heat until it’s just about to boil. Remove from heat, stir in the vanilla extract, and let it steep while you prepare the eggs. This step ensures the vanilla flavor is infused throughout the cream. - Whisk the Eggs and Sugar:
In a medium bowl, whisk the egg yolks, whole egg, and sugar until the mixture is pale and thick. This process incorporates air and ensures a smooth, creamy texture. - Add the Cornstarch:
Sift in the cornstarch, whisking vigorously to prevent lumps. The mixture should be smooth and glossy. - Temper the Eggs:
Slowly drizzle the warm milk into the egg mixture, whisking constantly. This process gently warms the eggs, preventing them from scrambling. Once combined, pour everything back into the saucepan. - Cook the Pastry Cream:
Heat the mixture over medium heat, whisking continuously. As it thickens, switch to a rubber spatula to scrape the sides and bottom of the pan. Once the cream reaches a pudding-like consistency, remove it from heat. - Incorporate Butter:
While the cream is still warm, stir in the butter until fully melted and incorporated. This adds richness and a glossy finish to the pastry cream. - Strain for Smoothness:
For an ultra-smooth texture, push the cream through a fine-mesh strainer into a clean bowl. - Cool and Store:
Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using.
Helpful Tips
- Avoid Lumps: Whisk constantly and vigorously while cooking to keep the cream smooth. If you spot lumps, straining the mixture will help salvage it.
- Prevent a Skin: Press plastic wrap directly onto the surface of the cream while it cools.
- Consistency: For a firmer pastry cream (ideal for piping), reduce the milk slightly. For a looser consistency, add a splash of milk before using.
Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 2 cups
- Category: Desserts
- Method: Cooking
- Cuisine: French
- Diet: Vegetarian
Notes
- If you want to experiment with flavors, try adding citrus zest, almond extract, or a splash of rose water during the milk-infusion step.
- Crème pâtissière can be stored in the fridge for up to 3 days. Make sure it’s tightly covered to prevent it from absorbing other odors.
Nutritional Information (Per 2 tbsp serving)
- Calories: 90
- Carbs: 10g
- Protein: 2g
- Fat: 4g
- Sodium: 20mg
Frequently Asked Questions
Can I make crème pâtissière ahead of time?
Yes! This cream can be made up to three days in advance. Just store it in an airtight container in the fridge.
Why is my pastry cream lumpy?
This often happens when the mixture isn’t whisked consistently while cooking. Strain the cream to remove any lumps.
Can I freeze crème pâtissière?
Unfortunately, freezing is not recommended as the texture will change once thawed.
Storage Instructions
Store crème pâtissière in an airtight container in the refrigerator for up to 3 days. Before using, whisk it lightly to restore its creamy consistency.
Related Recipes
If you enjoyed this recipe, you’ll love these other creamy delights:
Conclusion
There you have it—a foolproof recipe for crème pâtissière that’s as versatile as it is delicious. Whether you’re perfecting éclairs or simply enjoying it with a spoon (we won’t judge!), this pastry cream is a must-have in your dessert repertoire. Once you’ve mastered the basics, the possibilities are endless. Give it a try, and let the magic of French patisserie elevate your baking adventures!
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Creme Patissiere (Vanilla Pastry Cream)
Description
There’s something undeniably magical about the smooth, silky texture and luscious flavor of crème pâtissière, also known as vanilla pastry cream. It’s the creamy heart of countless desserts, from éclairs and cream puffs to fruit tarts and Danish pastries. This recipe takes you on a step-by-step journey to mastering this classic French filling, offering tips and tricks along the way to ensure your success.
In my kitchen, crème pâtissière is a cornerstone recipe, one that connects me to years of family gatherings, birthday cakes, and an ongoing love affair with French patisserie. It’s a recipe that feels both luxurious and homey—a testament to the transformative power of simple ingredients like milk, eggs, sugar, and vanilla. Whether you’re crafting an elegant dessert for a special occasion or just indulging in a little culinary therapy, making crème pâtissière is deeply satisfying.
Ingredients
- 2 cups (500 mL) whole milk
- 2 tsp pure vanilla extract
- 3 large egg yolks
- 1 large egg
- ½ cup (100 g) white granulated sugar
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
Instructions
- Prepare Your Workspace:
Before starting, ensure you have all your ingredients measured and ready. Have a medium saucepan, a whisk, and a fine-mesh strainer within reach. - Infuse the Milk:
In a medium saucepan, heat the milk over medium heat until it’s just about to boil. Remove from heat, stir in the vanilla extract, and let it steep while you prepare the eggs. This step ensures the vanilla flavor is infused throughout the cream. - Whisk the Eggs and Sugar:
In a medium bowl, whisk the egg yolks, whole egg, and sugar until the mixture is pale and thick. This process incorporates air and ensures a smooth, creamy texture. - Add the Cornstarch:
Sift in the cornstarch, whisking vigorously to prevent lumps. The mixture should be smooth and glossy. - Temper the Eggs:
Slowly drizzle the warm milk into the egg mixture, whisking constantly. This process gently warms the eggs, preventing them from scrambling. Once combined, pour everything back into the saucepan. - Cook the Pastry Cream:
Heat the mixture over medium heat, whisking continuously. As it thickens, switch to a rubber spatula to scrape the sides and bottom of the pan. Once the cream reaches a pudding-like consistency, remove it from heat. - Incorporate Butter:
While the cream is still warm, stir in the butter until fully melted and incorporated. This adds richness and a glossy finish to the pastry cream. - Strain for Smoothness:
For an ultra-smooth texture, push the cream through a fine-mesh strainer into a clean bowl. - Cool and Store:
Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using.
Notes
- If you want to experiment with flavors, try adding citrus zest, almond extract, or a splash of rose water during the milk-infusion step.
- Crème pâtissière can be stored in the fridge for up to 3 days. Make sure it’s tightly covered to prevent it from absorbing other odors.