Classic Pastry Cream (Crème Pâtissière)
Ingredients
1 liter (4 cups) whole milk
5 tbsp cornstarch
4 egg yolks
¾ cup sugar
2 tbsp butter
1 tbsp vanilla extract (or 1 vanilla bean)
Pinch of salt
Instructions
Heat the milk
In a saucepan, heat the milk over medium heat until hot but not boiling.
If using a vanilla bean, split it and add to the milk now.
Mix yolks & sugar
In a bowl, whisk egg yolks with sugar until pale and creamy.
Add cornstarch
Whisk cornstarch into the egg mixture until smooth and lump-free.
Temper the eggs
Slowly pour about 1 cup of hot milk into the egg mixture while whisking constantly.
Cook the cream
Pour everything back into the saucepan.
Cook over medium heat, whisking nonstop, until thickened and bubbling.
Cook 1–2 minutes more to remove the starch taste.
Finish
Remove from heat.
Stir in butter, vanilla extract, and salt.
Whisk until glossy and smooth.
Cool properly (important secret!)
Transfer to a bowl.
Press plastic wrap directly on the surface to prevent skin.
Cool completely before using.
⭐ Pastry Chef Secrets
Silkier texture: Strain through a fine sieve after cooking
Extra richness: Replace ¼ cup milk with heavy cream
Stability for cakes: Add ½ tsp gelatin (bloomed) while hot
Chocolate pastry cream: Add 100 g chopped chocolate while hot
Lighter filling: Fold in whipped cream once chilled (Diplomat cream)
Classic Pastry Cream
