The Key to the Ideal Pastry Cream


The Key to the Ideal Pastry Cream

Pastry cream, also known as crème pâtissière, is a rich and creamy custard that’s used in various pastries, cakes, and desserts. Here’s a recipe for making an ideal pastry cream:


  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and set aside.
  2. In a separate bowl, whisk together the sugar and egg yolks until light and creamy.
  3. Add the cornstarch to the egg mixture and whisk until well combined and smooth.
  4. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  5. Once all of the milk has been incorporated, pour the mixture back into the saucepan and place it over medium heat.
  6. Cook the mixture, stirring constantly with a whisk or wooden spoon, until it thickens and comes to a boil. This should take about 2-3 minutes.
  7. Once the pastry cream has thickened, remove it from heat and stir in the vanilla extract and a pinch of salt.
  8. Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
  9. Cover the surface of the pastry cream with plastic wrap, making sure it touches the surface to prevent a skin from forming.
  10. Let the pastry cream cool to room temperature, then refrigerate it for at least 2 hours, or until chilled and set.
  11. Once chilled, give the pastry cream a good stir before using it in your pastries or desserts.

This pastry cream can be used as a filling for eclairs, cream puffs, fruit tarts, or any other pastry where a creamy filling is desired. Enjoy!

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