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
Scale
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.
