French Pastry Cream Recipe

Introduction

French pastry cream is a silky, rich custard that’s perfect for filling éclairs, tarts, and cakes. Made with vanilla and a smooth texture, it’s a fundamental component in many classic desserts. This recipe guides you through making it perfectly at home.

Ingredients

• 500 ml (2 cups) Milk – semi-skimmed or whole
• 1 Vanilla bean
• 3 Egg yolks – room temperature
• 100 g (1/2 cup) Sugar – granulated
• 40 g (1/3 cup) Cornstarch or flour

Instructions

1. Step 1: Place the milk and the vanilla bean, cut in half and scraped, into a saucepan. Heat over medium heat until it reaches a gentle boil.
2. Step 2: While the milk heats, whisk the egg yolks, sugar, and cornstarch together for about 1 minute until the mixture is smooth and pale.
3. Step 3: Remove the vanilla bean from the milk. Gradually pour the hot milk into the egg yolk mixture, whisking constantly to combine smoothly.
4. Step 4: Return the combined mixture to the saucepan. Cook over medium heat, whisking constantly. Once it begins to boil, continue cooking and whisking for an additional 1 to 2 minutes until thickened.
5. Step 5: Pour the pastry cream into a clean dish. Cover the surface directly with cling film to prevent a skin from forming. Refrigerate until completely cool.
6. Step 6: Before using, lightly whip the cooled pastry cream to restore its smooth texture.

Tips & Variations

• For a richer flavor, use whole milk. You can substitute the vanilla bean with 1 teaspoon of pure vanilla extract added after cooking.
• If you prefer a thicker cream, increase the cornstarch to 50 g (about 1/2 cup), but be careful not to overcook to avoid a pasty texture.
• Pastry cream can be flavored with citrus zest or liqueurs for a unique twist.

Storage

Store pastry cream in an airtight container in the refrigerator for up to 3 days. Keep the cling film on the surface to prevent skin formation. When ready to use, whisk gently to soften. It is not recommended to freeze pastry cream as it can alter texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of a vanilla bean?

Yes, you can substitute 1 teaspoon of pure vanilla extract once the pastry cream is cooked and slightly cooled. The vanilla bean provides a more intense vanilla flavor and visible seeds.

Why does my pastry cream have lumps?

Lumps usually form if the mixture isn’t whisked continuously while cooking or if the eggs start to curdle from too high heat. Whisk constantly and cook over medium heat to keep it smooth.

French Pastry Cream Recipe

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★★★★★

4.6 from 121 reviews

• Author: Naomi
• Total Time: 20 minutes
• Yield: About 2 cups (500 ml) of pastry cream, enough to fill one 9-inch tart or 12 éclairs 1x

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Description

This classic French Pastry Cream recipe delivers a rich, smooth, and velvety filling perfect for tarts, éclairs, and cakes. Made with milk, vanilla bean, egg yolks, sugar, and cornstarch, it provides a luscious custard texture with a delightful vanilla aroma. Easy to prepare on the stovetop and chill, it complements a variety of desserts beautifully.

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Ingredients

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Pastry Cream Ingredients

• 500 ml (2 cups) semi-skimmed or whole milk
• 1 vanilla bean, split and scraped
• 3 egg yolks, room temperature
• 100 g (1/2 cup) granulated sugar
• 40 g (1/3 cup) cornstarch or flour

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Instructions

1. Heat the Milk and Vanilla: Place the milk and the split vanilla bean along with its scraped seeds into a saucepan. Heat over medium heat until the milk comes to a boil, allowing the vanilla to infuse thoroughly.
2. Whisk Egg Mixture: While the milk heats, vigorously whisk the egg yolks, sugar, and cornstarch together for about one minute until the mixture is smooth and slightly pale.
3. Combine Milk and Egg Mixture: Remove the vanilla bean pod from the hot milk. Gradually pour the hot milk into the egg yolk mixture while continuously whisking to temper the eggs and avoid curdling.
4. Cook the Pastry Cream: Return the combined mixture to the saucepan. Cook over medium heat, whisking constantly, until it comes to a boil. Continue cooking and whisking for an additional 1-2 minutes to thicken to the desired consistency.
5. Cool the Pastry Cream: Immediately transfer the pastry cream to a clean dish. Cover it tightly with cling film pressed directly onto the surface to prevent skin from forming. Refrigerate until completely cool.
6. Whip Before Using: Once chilled, lightly whip the pastry cream to restore its smooth texture before using it as a filling.

Notes

• Ensure egg yolks are at room temperature for better mixing and to reduce risk of curdling.
• Use fresh vanilla beans for the best flavor; alternatively, high-quality vanilla extract can be substituted.
• Constant whisking during cooking is crucial to prevent lumps and ensure a silky texture.
• Covering the cream with cling film directly on the surface prevents a skin from forming.
• The pastry cream can be stored in the refrigerator for up to 3 days.
• For a richer cream, whole milk is recommended, but semi-skimmed milk works well too.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert Filling
• Method: Stovetop
• Cuisine: French

Keywords: French pastry cream, crème pâtissière, vanilla custard, dessert filling, classic French dessert