Pastry cream is one of those simple recipes that can elevate so many desserts. Made with just a handful of staple ingredients, it’s rich, silky smooth, and can be prepared several days in advance. The key to perfect pastry cream is cooking it just right. Heat it too quickly and the eggs can scramble; don’t cook it long enough and it may not thicken properly. I developed this recipe to guide you through the process step by step, so you can make perfect pastry cream with confidence every time.
Looking for ways to use your homemade pastry cream? Try it in my Fruit Tart (Tarte aux Fruits) and Foolproof Chocolate Eclairs (Éclairs aux Chocolat) recipes!
FAQ
How do I know when pastry cream is done cooking?
Pastry cream is done cooking when it becomes very thick and leaves visible trails behind the whisk. Once it begins to bubble, continue cooking while whisking constantly for 1 to 2 minutes. This gives the cornstarch enough time to fully thicken and deactivates an enzyme in the egg yolks that can cause the pastry cream to become runny after cooling.
Why is my pastry cream lumpy?
Lumpy pastry cream is usually caused by the eggs cooking too quickly. To prevent this, slowly pour the hot milk into the egg yolk mixture while whisking constantly to gradually warm the eggs. Then, continue whisking constantly while cooking the pastry cream on the stove to ensure it heats evenly. If your pastry cream does end up with a few small lumps, simply pass it through a fine-mesh sieve while it’s still warm.
Why is my pastry cream runny?
Runny pastry cream is usually the result of undercooking. Once the mixture begins to bubble, continue cooking while whisking constantly for 1 to 2 minutes. This fully activates the cornstarch and deactivates an enzyme in the egg yolks that can break down the starch and cause the pastry cream to become runny as it cools.
Can I make pastry cream ahead of time?
Absolutely! Pastry cream can be made up to 3 days in advance. Store it in the refrigerator with a piece of plastic wrap pressed directly against the surface to prevent a skin from forming. When you’re ready to use it, give it a good whisk until smooth. If needed, you can also pass it through a fine-mesh sieve for extra insurance against lumps!
Can I freeze pastry cream?
I don’t recommend freezing pastry cream. While it’s safe to freeze, the texture often becomes grainy or separates after thawing, so it’s best enjoyed fresh.
What can I use pastry cream for?
Pastry cream is incredibly versatile! Use it to fill éclairs, cream puffs, donuts, fruit tarts, cakes, mille-feuille, or just about any pastry that could use a rich, creamy filling!
How to Make Pastry Cream (Crème Pâtissière)
Before beginning, prepare and measure out all the ingredients. You will need to whisk constantly and will not want the pastry cream to sit still and possibly curdle.
In a large bowl, whisk together the sugar and cornstarch until well combined and no lumps remain. Add in the egg yolks, then whisk until the mixture is light yellow and forms a slowly dissolving ribbon on the surface when you lift your whisk out of the mixture. Set aside.
In a medium heavy-bottomed saucepan, combine the milk and salt. Set over medium heat until tepid.
Whisking constantly, slowly pour the tepid milk into the large bowl with the egg yolk mixture — just a few dribbles at a time (at first), so as not to heat the egg yolks too quickly and cause the mixture to curdle!
Transfer the egg yolk/milk mixture back into the saucepan and return it to medium heat. Whisking constantly, cook the mixture until it becomes very thick and begins to bubble. (You can stop whisking momentarily to check whether the mixture is bubbling.) Continue to cook the mixture for 1 to 2 minutes after it begins to bubble.
Note: It is very important to cook your pastry cream long enough to both activate the cornstarch and deactivate an enzyme in the egg yolks that can cause the pastry cream to break down and become runny after cooling.
Once it has bubbled for 1 to 2 minutes, remove the saucepan from heat and immediately stir in the cubed butter and vanilla. Continue whisking until all of the butter has dissolved.
Pro tip: If you accidentally overcook the pastry cream and see visible lumps, you can pass it through a fine-mesh sieve before chilling.
Pour the pastry cream into a clean bowl and place a piece of plastic wrap directly on the surface of the cream (so that it does not form a skin as it sits). Allow it to cool on a cooling rack for 30 minutes, then transfer it to the fridge to chill for at least 2 hours or overnight.
When ready to use, whisk the pastry cream vigorously until smooth. If desired, you can also press it through a sieve to ensure there are no lumps.
Pastry Cream (Crème Pâtissière)
Ingredients
- ½ cup granulated sugar
- ¼ cup cornstarch
- 5 large egg yolks, at room temperature
- 2 cups whole milk
- ¼ tsp kosher salt (I use Diamond Crystal)
- ¼ cup (½ stick) unsalted butter, chilled and cut into ½" cubes
- 1 ½ tsp pure vanilla extract
Instructions
- Measure and prepare all ingredients before starting. (You will need to whisk constantly during cooking to prevent curdling.)
- In a large bowl, whisk the sugar and cornstarch together until well combined and no lumps remain. Add in the egg yolks, then whisk until the mixture is light yellow and forms a slowly dissolving ribbon on the surface when the whisk is lifted out of the mixture. Set aside.½ cup granulated sugar¼ cup cornstarch5 large egg yolks, at room temperature
- In a medium heavy-bottomed saucepan, combine the milk and salt. Set over medium heat until tepid.2 cups whole milk¼ tsp kosher salt
- Whisking constantly, slowly pour the tepid milk into the large bowl with the egg yolk mixture, adding just a few dribbles at a time (at first) to avoid overheating and causing the mixture to curdle.
- Transfer the egg yolk/milk mixture back into the saucepan and return it to medium heat. Whisking constantly, cook the mixture until it becomes very thick and begins to bubble. (You can stop whisking momentarily to check whether the mixture is bubbling.) Continue to cook the mixture for 1 to 2 minutes after it begins to bubble.Note: It is very important to cook your pastry cream long enough to both activate the cornstarch and deactivate an enzyme in the egg yolks that can cause the pastry cream to break down and become runny after cooling.
- Remove the saucepan from heat and immediately stir in the cubed butter and vanilla. Continue whisking until all of the butter has melted and is evenly distributed.Pro tip: If you accidentally overcook the pastry cream and see visible lumps, you can pass it through a fine-mesh sieve before chilling.¼ cup (½ stick) unsalted butter, chilled and cut into ½" cubes1 ½ tsp pure vanilla extract
- Pour the pastry cream into a clean bowl and place a piece of plastic wrap directly on the surface of the cream (so that it does not form a skin as it sits). Allow it to cool on a cooling rack for 30 minutes, then transfer it to the fridge to chill for at least 2 hours or overnight.
- When ready to use, whisk the pastry cream vigorously until smooth. If desired, you can also press it through a sieve to ensure there are no lumps.
