Pastry Cream (Crème Pâtissière) Secret Recipe

The silkiest, most luxurious filling for éclairs, tarts, cakes, and more—with pro tricks for perfect texture every time!

Ingredients

500ml (2 cups) whole milk (or half milk, half heavy cream for extra richness)
4 large egg yolks, room temp
100g (½ cup) granulated sugar
40g (⅓ cup) cornstarch (or 50g flour for a firmer set)
1 tsp vanilla extract (or ½ vanilla bean, seeds scraped)
30g (2 tbsp) unsalted butter, cubed
Pinch of salt

Optional Enhancements:

1 tbsp liqueur (rum, Grand Marnier, or almond extract)
Zest of 1 lemon or orange (for citrus cream)
1 tsp instant espresso powder (for mocha flavor)

Secret Technique Steps

1. Infuse the Milk

Heat milk in a saucepan over medium until steaming (do not boil).
If using vanilla bean, add pod and seeds to milk; steep 10 mins off-heat, then strain.

2. Whisk Yolks & Sugar

Vigorously whisk yolks and sugar until pale and ribbony (~3 mins).
Sift in cornstarch, whisking until no lumps remain (key for smoothness!).

3. Temper the Eggs

Slowly pour hot milk into yolk mixture while whisking constantly (prevents scrambling).
Return everything to the saucepan.

4. Cook to Perfection

Cook over medium-low heat, whisking nonstop, until thick and bubbling (~2-3 mins).
Keep whisking 1 more minute to cook out starch taste.

5. Finish Like a Pro

Off heat, stir in butter, vanilla, and salt until melted.
Immediately strain through a fine sieve into a bowl.
Press plastic wrap directly on the surface to prevent skin. Chill 4+ hours.

Pro Secrets for Flawless Texture

🔹 Cornstarch vs. Flour: Cornstarch = glossier; flour = denser (better for layered cakes).
🔹 No Lumps: Strain twice—after cooking and before chilling.
🔹 Extra Shine: Blend in 1 tbsp cold butter after chilling.
🔹 Lighten It: Fold in ½ cup whipped cream for crème légère (perfect for fruit tarts).

Uses for Pastry Cream

Éclairs & Profiteroles
Fruit Tarts (pair with berries or mango)
Layer Cakes (vanilla, chocolate, or matcha)
Cream Puffs or Boston Cream Pie

Troubleshooting

❌ Grainy? Eggs curdled—temper more slowly next time.
❌ Too Thin? Didn’t boil long enough; cook until big bubbles pop.
❌ Too Thick? Whisk in 1-2 tbsp warm milk to loosen.

This is the gold standard pastry cream—rich, velvety, and versatile!

Want a chocolate or coconut variation? 😊