Vanilla Pastry Cream

Vanilla Pastry Cream is a delicious, versatile baking element consisting of rich, luscious cooked custard, used in many desserts.

What is pastry cream?

Pastry cream (also known as crème pâtissière) is a stiff, cooked custard of egg yolks, milk, sugar and starch.

It is a versatile baking staple, used in many desserts such as fruit tarts or layered cakes.

The texture of pastry cream may range from a thin pouring sauce, ideal for drizzling over pavlova, to a thick cream suitable for filling cream puffs.

Flan is essentially a baked custard.

What's the difference between pastry cream and custard?

Though they both contain similar ingredients, pastry cream is a thickened custard (with cornstarch).

Custard (or crème anglaise) typically doesn't contain cornstarch, and is more looser than pastry cream.

Note: the custard used in ice cream is a crème anglaise, thickened only with egg yolks and no starch, which is later churned.

What is Bavarian cream?

Bavarian cream is another type of custard filling that is lightened with whipped cream and gelatin, with a mousse-like texture.

Why you'll love this recipe

Simple ingredients: just a few pantry staples.

Versatile: use it in cream puffs, éclairs, fruit tarts, mille-feuille, or even as a filling for donuts and cakes.

Make ahead: the pastry cream can be prepared in advance and chilled until ready to use.

Butter-free: most recipes call for adding a pat of butter to finish the pastry cream, but this recipe doesn't require it. You can, of course add a touch of butter at the end, if you wish.

Smooth and silky: using a combination of cornstarch and flour as thickening agents gives the pastry cream the best of both worlds -- flour for thickening power and cornstarch for glossy silkiness.

Ingredients you'll need

• egg yolks: just the egg yolks; save the egg whites for pavlova, meringue mushrooms
• granulated sugar: for sweetness
• sea salt: balances out the sweetness
• cornstarch: is a thickening agent, but also gives the pastry cream its glossy shine
• all-purpose flour: also a thickening agent
• vanilla extract: for flavor
• whole milk: you can use heavy cream or half-and-half for a more richer, luxurious mouthfeel

How to make pastry cream

Whisk together egg yolks, sugar and salt in a small heat-safe bowl.

Add in the cornstarch, all-purpose flour and vanilla extract and whisk to combine.

In a small saucepan, heat up whole milk until scalding hot (don't let it boil).

Temper the eggs by gradually pouring the warmed milk in a stream, while constantly whisking, until all the milk is added to the egg mixture.

Pour the mixture back into the pot and cook over low heat, until thickened and reaches a temperature of 175F.

Remove from heat and strain through a sieve into a clean container.

Place a piece of parchment paper over the top of the cream.

Cool completely, cover and chill in the fridge until ready to use.

How to use pastry cream

Use pastry cream as a filling in fruit tarts, custard tarts, pies, layered cakes such as Boston cream pie, crepes, trifles, cream puffs, or eclairs.

Swirl the cream into donuts, croissants, or Danish pastries, or pair with fresh fruit and whipped cream as a simple dessert.

Lighten the pastry cream by folding in whipped heavy cream.

Play around with different flavors to change up the pastry cream, such as adding matcha or earl grey tea. Or add in jasmine extract or lavender extract for a floral-scented cream.

How to store

Store the pastry cream in an airtight container in the fridge for up to 3 days. 

Give the pastry cream a whisk before using to loosen it up.

Pastry cream cannot be frozen.

Other delicious ways to use vanilla pastry cream