French Pastry Cream (Crème Pâtissière)

French pastry cream, or Crème Pâtissière, is a smooth, velvety custard that’s rich in flavor and incredibly versatile. With its creamy texture and subtle sweetness, this easy-to-make filling is perfect for éclairs, tarts, cakes, and more, adding a deliciously luxurious touch to any dessert.

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About This Recipe

Pastry cream, or Crème Pâtissière, is made from a handful of simple ingredients: milk, sugar, eggs, cornstarch (or flour), and vanilla. These basic ingredients come together to create a rich, creamy custard that’s a staple in French pastry. The cornstarch helps to thicken the mixture, while the eggs provide richness and flavor. A touch of vanilla adds a sweet, fragrant note, giving the cream its signature taste. You can even infuse the milk with other flavors, like chocolate, coffee, or citrus, to customize the cream for different desserts.

Like my Homemade Lemon Curd, this party cream recipe will give you the most silky smooth, and rich cream you have ever had, all made with a few pantry staple ingredients as mentioned above!

Crème Pâtissière has its origins in traditional French patisserie and has been used for centuries as a versatile filling in a variety of desserts. It’s commonly found in classic French pastries like éclairs, profiteroles, tarts, and mille-feuille, where it adds a creamy layer to balance the flaky or crispy textures. Its versatility extends beyond French cuisine, making it a popular choice for filling cakes, pies, and even cream puffs. Despite its luxurious taste and texture, pastry cream is surprisingly easy to prepare. It requires just a few steps of cooking and whisking, and with a little practice, you’ll have a perfectly smooth and silky custard every time.

What You Need To Make French Pastry Cream

Egg yolk: The yolks add richness and creaminess to the pastry cream, helping to thicken the mixture and give it that silky texture. They’re key to creating a custard-like consistency.
Whole egg: The whole egg provides structure and stability to the cream, complementing the yolks while adding a bit of extra firmness. You can substitute with an additional yolk if you want a richer cream.
Granulated sugar: Sugar sweetens the pastry cream and balances the flavors. It also helps with the texture by softening the thickened mixture, making it smooth.
Cornstarch: Cornstarch is the thickening agent that helps the pastry cream set. It ensures the cream holds its shape once cooled. Flour can be used as a substitute, though cornstarch gives a lighter, smoother finish.
Vanilla extract: Vanilla adds a warm, aromatic flavor that enhances the cream’s overall taste. For a more intense flavor, you can use a vanilla bean or vanilla bean paste instead.
Whole milk: Whole milk provides the creaminess and richness needed for a velvety texture. You can use a lower-fat milk, but the cream won’t be as rich and smooth.

How To Store The Pastry Cream

To properly store pastry cream, transfer it to an airtight container and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate it immediately and store it for up to 3 days.

Pastry cream can be made up to 2-3 days ahead of time, making it convenient for prepping desserts in advance. Just give it a good whisk before using to restore its smooth texture!

Can I freeze pastry cream?

I don’t recommend freezing pastry cream as it can become watery and lose its smooth texture when thawed. It’s best to use it fresh or store it in the fridge for a few days.

Pro Tips

Temper the eggs: Slowly whisk hot milk into the egg mixture to prevent scrambling.
Whisk constantly: Stir continuously while cooking to ensure even thickening and avoid lumps.
Use a fine mesh sieve: Strain the pastry cream after cooking for a silky-smooth texture.
Chill quickly: Spread the cream in a shallow dish to cool faster before refrigerating.
Cover to prevent a skin: Press plastic wrap directly onto the surface while chilling.
Don’t overcook: Remove from heat as soon as it thickens to avoid curdling or graininess.
Infuse for extra flavor: Infuse the milk with vanilla beans, citrus zest, or coffee for added depth.
Whisk before use: Whisk the chilled pastry cream to restore its smooth texture.
Add butter for richness: Stir in butter after cooking for a silkier and richer cream.
Flavor variations: Customize with chocolate, almond extract, or fruit purees for unique flavors.

FAQ’s

Why is my pastry cream lumpy?

The mixture might have overheated or wasn’t whisked constantly. To fix it, strain the cream through a fine mesh sieve to remove lumps.

Why did my pastry cream curdle?

The heat may have been too high or the eggs cooked too quickly. Temper the eggs slowly and cook over medium heat, whisking constantly.

How do I prevent a skin from forming on the pastry cream?

Press plastic wrap directly onto the surface of the pastry cream while it cools.

Why is my pastry cream too thick or stiff?

It may have been cooked too long or with too much cornstarch. Add a splash of cold milk and whisk to loosen it.

How do I avoid scrambled eggs in my pastry cream?

Temper the eggs by adding the hot milk slowly while whisking continuously. This prevents sudden temperature changes.

How can I fix runny pastry cream?

If the cream is undercooked, return it to the heat and cook while whisking until it thickens. Make sure to use the correct amount of cornstarch.

Can I make pastry cream ahead of time?

Yes, pastry cream can be made 2-3 days in advance. Store it in an airtight container with plastic wrap pressed onto the surface.

Why does my pastry cream taste too eggy?

Overcooking the eggs can cause an eggy taste. Use medium heat and avoid overcooking.

Why is my pastry cream grainy?

he mixture may have been overheated. Be sure to cook over medium heat and whisk constantly. If grainy, strain through a sieve.

Looking for more filling ideas? If lemon’s what you’re looking for, try out my Lemon curd, or maybe you want something more fruity. Here’s my Strawberry Sauce recipe and my Raspberry Compote recipe. Another great filling option would be Salted Caramel Sauce!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

French Pastry Cream (Crème Pâtissière)

Prep Time: 5 min

Cook Time: 10 min

Chill Time: 2 hrs.

Total Time: 2 hrs. 15 min

Course: Dessert

Calories: 987kcal (for entire yield)

Ingredients

3 large egg yolks, room temp.
1 large egg, room temp.
85g granulated sugar (~1/2 cup)
30g cornstarch (2 tbsp)
1 tsp vanilla extract
480ml whole milk (2 cups)
15g unsalted butter (1 tbsp) *optional

Equipment/Utensils

2 medium-sized bowls
Medium-sized saucepan
Whisk
Spatula
Plastic wrap

Instructions

Prepare the Egg Mixture: In a medium bowl, whisk together the egg yolks, whole egg, vanilla extract, and granulated sugar until the mixture is pale and creamy.
Add Cornstarch: Gradually add the cornstarch to the egg mixture, whisking continuously until fully combined and smooth.
Heat the Milk: In a saucepan, heat the whole milk over medium heat until it just begins to simmer.
Temper the Eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking. This process, known as tempering, ensures a smooth custard.
Cook the Mixture: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly. Bring it to a gentle boil, and continue whisking until the mixture thickens and starts to bubble (about 2-3 minutes).
Add Butter: If using, remove the saucepan from heat and stir in the unsalted butter until fully melted and incorporated for extra richness.
Strain the Cream: Pour the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps and ensure a silky texture. *Optional
Cool Down: Cover the surface of the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature before refrigerating.
Refrigerate: Chill the pastry cream in the refrigerator for at least 2 hours before using. It can be stored in an airtight container for up to 3 days.

Nutrition (for the entire yield)

Calories: 987.24kcal

Total Fat: 34.17g

Carbs: 137.98g

Sugars: 109.39g

Protein: 30.63g

Sodium: 285.82mg

Fiber: 0.27g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **