There is something truly magical about a silky, luscious vanilla pastry cream that melts in your mouth, and this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe captures that perfection in every spoonful. Whether you’re looking to fill éclairs, tarts, or layered cakes, this recipe provides a smooth, fragrant, and rich cream that brings classic French patisserie right into your kitchen. Made with everyday ingredients and a straightforward method, this vanilla pastry cream is a must-have staple that transforms simple desserts into showstoppers with its velvety texture and comforting vanilla aroma.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the perfect balance of texture, flavor, and color. From the creamy richness of whole milk to the aromatic punch from the vanilla bean, these essentials come together to create a smooth and indulgent filling.
- Whole milk (2 cups/500 ml): Provides the creamy base that makes the cream rich and smooth.
- Vanilla bean (1) or pure vanilla extract (2 tsp): Adds fragrant, natural vanilla flavor that elevates the entire filling.
- Large egg yolks (4): Give the cream its structure and a silky, custardy texture.
- Granulated sugar (1/2 cup/100 g): Sweetens the cream perfectly without overpowering the vanilla.
- Cornstarch (1/4 cup/30 g): Acts as the thickening agent, providing the ideal consistency without heaviness.
- Unsalted butter (2 tbsp/30 g), softened: Finishes the pastry cream with a glossy, rich mouthfeel.
How to Make Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
Step 1: Prepare the Vanilla Milk
Start by splitting the vanilla bean down the middle and scraping out those fragrant seeds. If you’re using vanilla extract instead, keep it ready to add later. Gently heat the whole milk with the vanilla seeds and the pod until it’s just about to simmer, then remove it from the heat and let it steep for about 10 minutes so the vanilla infuses beautifully into the milk.
Step 2: Whisk the Eggs and Sugar
While the milk is steeping, whisk together the egg yolks and granulated sugar in a bowl. Whisk until the mixture becomes pale and creamy, which usually takes a few minutes. This step is crucial because it helps dissolve the sugar and adds air to give the cream a light, smooth texture.
Step 3: Incorporate Cornstarch
Sift the cornstarch into the egg yolk mixture and whisk thoroughly to make sure everything is smooth and lump-free. The cornstarch is the secret weapon here—it will thicken your pastry cream perfectly without any graininess.
Step 4: Temper the Eggs
Slowly pour about 1/2 cup of the warm vanilla-infused milk into the egg mixture while whisking vigorously. This slow introduction of heat prevents the eggs from scrambling and safely brings them up to temperature.
Step 5: Combine and Cook
Pour the tempered egg mixture back into the saucepan with the remaining milk. Place the pan over medium heat and whisk constantly as the mixture thickens and starts to bubble—about 2 to 3 minutes. Once it reaches the right consistency, cook for an additional minute to eliminate any raw starch taste, ensuring the cream is silky and fully set.
Step 6: Finish with Butter and Vanilla Extract
Remove the pan from the heat and stir in the softened unsalted butter until the pastry cream is smooth and glossy. If you opted for vanilla extract instead of the bean, add it now and mix well to preserve that beautiful vanilla aroma.
Step 7: Strain, Cool, and Refrigerate
For the smoothest texture imaginable, strain the cream through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming, then refrigerate for at least 2 hours until fully chilled and set. The wait is worth it!
How to Serve Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
Garnishes
The rich vanilla pastry cream is a blank canvas begging for pretty garnishes. Fresh berries like raspberries or sliced strawberries add a pop of color and bright acidity that complements the creamy sweetness. A dusting of powdered sugar or a sprinkle of toasted almonds provide a delicate crunch and visual contrast.
Side Dishes
This filling shines alongside light pastries such as puff pastry shells, silky crepes, or buttery shortcrust tart shells. Pair it with crispy cookies or ladyfingers for a lovely textured bite that balances the smooth cream beautifully.
Creative Ways to Present
Turn your vanilla pastry cream into show-stopping desserts by layering it in glass parfait cups with fresh fruit and cake cubes for an elegant trifle. Use it as a decadent filling for cream puffs or éclairs glazed with chocolate, or spread it between cake layers for a divine homemade treat that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Any leftover vanilla pastry cream should be kept tightly covered in an airtight container in the refrigerator. It will stay fresh for up to 3 days, maintaining its creamy texture and delectable flavor, so you can enjoy it again without missing a beat.
Freezing
While freezing is possible, it’s best to avoid it as the texture can become grainy upon thawing. If you must freeze, shallow freeze in an airtight container, then gently thaw in the refrigerator overnight and re-whisk before using to help restore its smoothness.
Reheating
If you want to warm your vanilla pastry cream, do so gently over a double boiler or in short bursts in the microwave, stirring often to avoid curdling. Avoid high heat and rapid reheating to maintain that signature silky texture.
FAQs
Can I make this vanilla pastry cream without eggs?
Traditional pastry cream relies on eggs for structure and texture, but you can find eggless custard recipes that use alternatives like custard powder or agar-agar. However, for that authentic, rich creaminess, eggs are your best bet.
What can I use if I don’t have a vanilla bean?
Pure vanilla extract is a perfect substitute and actually simplifies the process. Add it after cooking when you stir in the butter to preserve its delicate flavor.
Why do I need to strain the pastry cream?
Straining removes any lumps or cooked egg bits, resulting in an ultra-smooth cream that feels luxurious on your palate and looks flawless in your desserts.
How thick should the pastry cream be?
It should be thick enough to coat the back of a spoon and hold its shape, but still soft and spreadable—not stiff like buttercream. This balance allows it to pipe nicely and blend well in your recipes.
Can I flavor the pastry cream differently?
Absolutely! While vanilla is classic, you can infuse the milk with coffee, citrus zest, or even spices like cinnamon to create varieties that suit your dessert needs perfectly.
Final Thoughts
This Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe is more than just a filling—it’s your ticket to creating show-stopping desserts with ease and confidence. From its simple ingredients to its timeless flavor, once you master this recipe, you’ll wonder how you ever baked without it. So go ahead, dive into the luscious world of homemade pastry cream and wow your friends and family with a classic treat made from scratch!
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Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 2 cups (enough for 2 servings or to fill one large tart or 12 éclairs)
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
This classic Vanilla Pastry Cream Filling, or Crème Pâtissière, is a rich and creamy custard perfect for filling tarts, éclairs, and cakes. Made with whole milk, fresh vanilla, egg yolks, sugar, cornstarch, and butter, it’s silky smooth and deeply flavorful, requiring just stovetop cooking and chilling to achieve the perfect texture.
Ingredients
Pastry Cream
- 2 cups (500 ml) whole milk
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter, softened
Instructions
- Prepare the Vanilla Milk: Split the vanilla bean and scrape out the seeds, or prepare the vanilla extract for later use.
- Heat Milk with Vanilla: In a saucepan, heat the milk with the vanilla seeds and pod until it just starts to simmer. Remove from heat and let it steep for 10 minutes to infuse the flavor.
- Whisk Eggs and Sugar: In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and creamy.
- Incorporate Cornstarch: Sift the cornstarch into the egg yolk and sugar mixture, then whisk until completely smooth with no lumps.
- Temper the Eggs: Slowly add 1/2 cup of the warm, infused milk to the egg mixture while whisking constantly to prevent curdling.
- Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining infused milk.
- Cook the Pastry Cream: Place the saucepan over medium heat and whisk continuously until the mixture thickens and reaches a gentle boil, about 2 to 3 minutes. Continue cooking for an additional minute while whisking to fully cook the cornstarch and prevent lumps.
- Finish with Butter and Vanilla Extract: Remove from heat, stir in the softened butter until fully melted and smooth. If using vanilla extract instead of bean, stir it in now.
- Strain and Cool: Pour the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps or pieces of cooked egg. Cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
- Refrigerate: Chill the pastry cream in the refrigerator for at least 2 hours before using to allow it to set properly.
Notes
- Using a vanilla bean provides a more intense and natural vanilla flavor compared to extract.
- Be sure to whisk constantly when cooking to avoid lumps and curdled eggs.
- Pressing plastic wrap directly on the surface prevents a thick skin from forming.
- Pastry cream can be stored in the refrigerator for up to 3 days.
- If reusing chilled pastry cream, whisk to restore smoothness before use.
