Classic French Pastry Cream Recipe

This classic custard is a staple in French baking, known for its velvety texture, rich flavor, and incredible versatility. Whether piped into pastries or spread in tart shells, it elevates every dessert it touches. Today, we’re diving into the authentic way to make pastry cream at home, using everyday ingredients and straightforward techniques.

🌟 Why You’ll Love This Pastry Cream

✅ Rich and Flavorful – Infused with real vanilla for that deep, aromatic signature
✅ Thick and Silky Texture – Perfect for piping, spreading, or scooping
✅ Endlessly Versatile – Use in cream puffs, éclairs, mille-feuilles, fruit tarts, cakes, or trifles
✅ Natural and Homemade – No preservatives, no artificial flavoring
✅ Customizable – Add lemon zest, coffee, liqueur, or chocolate for new flavor variations

🧂 Ingredients

• 2 cups (500 ml) whole milk

• ½ cup (100 g) granulated sugar

• 4 large egg yolks

• ¼ cup (30 g) cornstarch

• 1 tbsp (15 g) unsalted butter

• 1 tsp pure vanilla extract (or 1 vanilla bean, split and scraped)

👩‍🍳 Instructions

1. Infuse the Milk

In a medium saucepan, heat the milk over medium heat until it’s just about to boil. If using a vanilla bean, add the seeds and pod now to infuse the milk. Turn off the heat and let it steep while you prepare the eggs.

2. Whisk the Yolks

In a separate bowl, whisk the egg yolks and sugar together until pale and creamy. Then whisk in the cornstarch until smooth and lump-free.

3. Temper the Eggs

Gradually pour a small amount of the hot milk into the egg mixture while whisking constantly (this step prevents the eggs from scrambling). Slowly whisk in the rest of the milk.

4. Cook the Cream

Pour the egg-milk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. Let it bubble gently for 1 minute to cook out the starch.

5. Finish with Butter and Vanilla

Remove from heat. If using vanilla extract, stir it in now, along with the butter, until fully incorporated and the cream is silky smooth.

6. Cool It Down

Transfer the cream to a clean bowl. Press a piece of plastic wrap directly onto the surface (to prevent a skin from forming), then let it cool slightly before refrigerating. Chill for at least 2 hours before using.

🥄 Pro Tips for Perfect Pastry Cream

• Strain it! For the silkiest texture, pass the hot cream through a fine-mesh sieve before chilling.

• No lumps? Stir constantly, especially around the edges of the pan where it thickens fastest.

• Too thick? Whisk in a little cold milk once it’s chilled to loosen it up slightly.

• Storage: Keeps for up to 3–4 days in the refrigerator.

✨ Flavor Variations

• 🍋 Lemon Pastry Cream: Add 1 tsp lemon zest while warming the milk.

• ☕ Coffee Pastry Cream: Dissolve 1 tsp instant espresso in the milk.

• 🍫 Chocolate Pastry Cream: Stir in 100g of chopped dark chocolate at the end, off heat.

• 🥃 Boozy Twist: Add 1–2 tbsp Grand Marnier, Kahlua, or rum for special occasions.

🍓 What to Use Pastry Cream In?

• Cream Puffs & Éclairs – Pipe into choux pastry for a bakery-worthy result

• Fruit Tarts – Spread into a tart shell and top with berries and glaze

• Napoleons / Mille-feuilles – Layer between puff pastry sheets

• Layer Cakes – Use as a filling between cake layers

• Trifles – Layer with sponge cake, whipped cream, and fruit

💬 Final Thoughts

Crème pâtissière is a cornerstone of French pastry—simple, elegant, and delicious. Once you master this recipe, your homemade desserts will taste like they came straight from a Parisian patisserie. Whether you’re preparing for a party or simply craving something indulgent, this French pastry cream will never let you down.

Bon appétit! 🇫🇷🍮