Vanilla Pastry Cream Recipe

Pastry cream, or “crème pâtissière,” is a fundamental recipe in the world of baking and pastry. Its smooth texture and rich vanilla flavor make it an essential filling for éclairs, tarts, and cakes, or even as a decadent topping for fresh fruits. Whether you’re a seasoned baker or a beginner, mastering this recipe will unlock endless dessert possibilities. With just a handful of ingredients and simple steps, you’ll create a luxurious cream that will impress family and guests alike.

Ingredients

• 480 ml (2 cups) whole milk
• 1/2 cup (100 g) granulated sugar, divided
• 1 vanilla bean (split and seeds scraped) or 1 tsp vanilla extract
• 5 large egg yolks
• 30 g (1/4 cup) cornstarch
• 2 tbsp (30 g) unsalted butter, finely chopped

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serves: 6

Instructions

1. Prepare the Milk and Vanilla:
   • In a medium saucepan, pour the milk and add half of the sugar along with the vanilla bean seeds or vanilla extract.
   • Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. If using a vanilla bean, allow the pod to steep for extra flavor.
2. Whisk the Egg Mixture:
   • In a mixing bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale and thickens slightly.
   • Add the cornstarch to the egg mixture, whisking until smooth and free of lumps.
3. Temper the Eggs:
   • Slowly pour about 1/3 of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. This prevents them from curdling.
   • Gradually pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook the Cream:
   • Place the saucepan back on medium heat and cook the mixture, stirring continuously with a whisk or spatula.
   • The cream will thicken within 3–5 minutes. Ensure it reaches a boil to activate the cornstarch, but keep stirring to prevent burning.
5. Add the Butter:
   • Once thickened, remove the saucepan from the heat. Stir in the finely chopped butter until fully incorporated, creating a glossy finish.
6. Strain and Cool:
   • For an ultra-smooth texture, pass the pastry cream through a fine-mesh sieve into a clean bowl.
   • Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using.

Serving Suggestions

This pastry cream can be used in countless ways:

• Pipe into éclairs or cream puffs.
• Spread as a filling for layered cakes or fruit tarts.
• Swirl it into a bowl of fresh berries for an elegant dessert.

Vanilla pastry cream is the epitome of versatility in the baking world. With its creamy texture and indulgent flavor, it transforms any dessert into a showstopper. By following these simple steps, you’ll have a fail-proof recipe that’s as impressive as it is delicious. The best part? You can customize it with other flavors, such as chocolate, coffee, or citrus zest, to suit your creative needs. Take the time to master this classic, and your baking repertoire will never be the same again.

Enjoy the satisfaction of making bakery-quality desserts right at home, and let your creations bring joy to every occasion!