If there’s one recipe every aspiring baker should master, it’s pastry cream. Known in French as crème pâtissière, this velvety custard is the heart of many classic desserts. Whether it’s nestled inside a fruit tart, piped into profiteroles, or layered in a mille-feuille, pastry cream delivers that perfect balance of rich creaminess and vanilla fragrance. Once you’ve made it from scratch, you’ll never want to go back to shop-bought custard again.
In this guide, we’ll cover everything you need to know – from the classic method to creative variations, storage tips, and troubleshooting. By the end, you’ll be able to whip up pastry cream like a professional pâtissier.
What is Pastry Cream?
Pastry cream is a thickened custard made from milk, egg yolks, sugar, and a starch such as cornflour. It differs from pouring custard (crème anglaise) because it contains a higher proportion of thickening agents, making it perfect for holding its shape in pastries. It’s the foundation for many French pâtisserie items and a building block for more elaborate creams such as crème mousseline (pastry cream enriched with butter) and crème diplomate (pastry cream lightened with whipped cream).
The secret to its irresistible taste lies in its silky texture and infusion of real vanilla. While some bakers use vanilla extract, nothing beats the depth of flavour from a whole vanilla pod.
Ingredients for Classic Pastry Cream
To make approximately 500g of pastry cream (enough to fill a 20–23cm tart or about 20 small choux buns), you’ll need:
- 500ml whole milk – for a rich, creamy base.
- 1 vanilla pod (or 1 tsp vanilla bean paste/extract) – for classic flavour.
- 120g caster sugar – balances the richness of the cream.
- 4 large egg yolks – for colour, flavour, and texture.
- 40g cornflour – ensures a thick, stable cream.
- 30g unsalted butter, cold and cubed – for extra silkiness.
Step-by-Step Method
1. Infuse the Milk with Vanilla
- Pour the milk into a medium saucepan.
- Split the vanilla pod lengthwise, scrape out the seeds with the back of a knife, and add both seeds and pod to the milk.
- Place over medium heat until steaming hot but not boiling.
- Remove from heat and allow to infuse for 10–15 minutes for maximum flavour.
Tip: If you’re short on time, you can skip the resting stage, but the flavour will be subtler.
2. Prepare the Egg Mixture
- In a large heatproof bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
- Add the cornflour and whisk again until smooth. The mixture should be lump-free.
3. Temper the Eggs
- Remove the vanilla pod from the milk.
- Slowly pour about one-third of the hot milk into the egg mixture while whisking constantly. This step gently raises the temperature of the eggs without scrambling them.
- Once combined, pour the tempered mixture back into the saucepan with the remaining milk.
4. Cook Until Thick
- Place the pan back on the hob over medium heat.
- Whisk continuously until the cream thickens and starts to bubble.
- Allow it to cook for another 1–2 minutes to ensure the starch is fully cooked – this prevents any floury taste.
5. Finish with Butter
- Remove from the heat and immediately whisk in the cold, cubed butter. This gives the cream a glossy, silky finish.
6. Cool and Store
- Transfer the cream to a shallow dish.
- Press a piece of cling film (plastic wrap) directly onto the surface to prevent a skin forming.
- Chill in the refrigerator until completely cold before using.
Pastry cream can be made up to 3 days ahead and stored in the fridge. Avoid freezing, as the texture will split.
Variations to Try
Once you’ve mastered the classic version, you can experiment with different flavours and textures. Here are some ideas:
- Chocolate Pastry Cream – Stir in 100g of chopped dark chocolate after removing the cream from the heat.
- Coffee Pastry Cream – Add 2 tsp instant espresso powder to the milk before heating.
- Citrus Pastry Cream – Infuse the milk with lemon or orange zest for a fresh, zesty twist.
- Nutty Pastry Cream – Whisk in 2 tbsp praline paste or nut butter at the end.
- Crème Mousseline – Beat 150g softened butter into the cooled pastry cream for a richer, pipeable filling.
- Crème Diplomate – Fold whipped cream into the cooled pastry cream for a lighter, mousse-like texture.
Uses for Pastry Cream
Pastry cream is incredibly versatile. Here are some classic ways to use it:
- Fruit Tarts – Spoon into a baked tart shell and top with fresh fruit for a simple yet elegant dessert.
- Éclairs & Profiteroles – Pipe into choux pastry shells for a luxurious filling.
- Mille-Feuille – Layer between puff pastry sheets for a French bakery favourite.
- Danish Pastries – Spread onto dough before baking for extra richness.
- Layer Cakes – Use as a filling between sponge layers, especially in Boston cream pie.
Troubleshooting Common Issues
Even experienced bakers can run into problems with pastry cream. Here’s how to fix them:
- Lumpy Texture – Usually caused by not whisking enough during cooking. To fix, pass the cream through a fine-mesh sieve while still warm.
- Too Thin – The cream may not have been cooked long enough. Return to the heat and whisk until thicker, or add a slurry of 1 tsp cornflour and 1 tbsp cold milk, then cook again.
- Curdled Cream – Happens if the eggs were heated too quickly. You can often save it by blitzing with a stick blender until smooth.
- Skin Forming – Always cover the surface with cling film immediately after cooking.
Professional Tips for Perfect Results
- Weigh your ingredients for accuracy – baking is a science.
- Use whole milk – semi-skimmed will work, but you’ll lose some richness.
- Cook the starch fully – undercooked cornflour will leave a raw taste.
- For extra smoothness, strain the cream before chilling.
- If making ahead, whisk the chilled cream before using to restore its creamy texture.
Why Homemade is Worth It
Shop-bought custards and ready-made creams can’t compare to the flavour and texture of homemade pastry cream. By making it yourself, you control the sweetness, flavourings, and consistency. Plus, the process is surprisingly quick – from start to finish, you can have it cooling in under 20 minutes.
The aroma of warm vanilla milk and the satisfaction of transforming simple ingredients into something so luxurious is part of what makes pastry cream such a joy to prepare.
Frequently Asked Questions
1. Can I make pastry cream without cornflour?
Yes – you can use plain flour instead, though the texture will be slightly less smooth. Use about 60g flour for this recipe.
2. Can I make it dairy-free?
You can substitute the milk with almond, oat, or coconut milk. The flavour will change slightly, but it still works well.
3. How do I make it gluten-free?
This recipe is naturally gluten-free when made with cornflour, but always check that your cornflour is certified gluten-free.
4. Can I freeze pastry cream?
It’s not recommended – the texture will split after thawing.
5. How can I make it extra rich?
Replace 100ml of the milk with double cream for a more indulgent version.
Final Thoughts
Pastry cream is more than just a filling – it’s the cornerstone of many desserts, a base for creative flavour combinations, and a skill that instantly elevates your baking. Whether you stick to the traditional vanilla version or branch out into coffee, chocolate, or fruit-infused varieties, you’ll find it opens up a world of patisserie possibilities.