Pastry Cream (Crème Pâtissière)

Recipe by David Turner
99 Reviews 4.4 out of 5 stars

Pastry cream (crème pâtissière) is a versatile custard used in many desserts, from éclairs and cream puffs to fruit tarts and mille-feuille. Made by cooking milk, sugar, egg yolks, and cornstarch into a thick, smooth, glossy mixture, pastry cream is a blank canvas that can be flavored in many ways or allowed to shine on its own.

As a result of reader feedback, we’ve retested this recipe and made some changes from the original; see “tips” (below) for details. 

Prep
20 mins
Total
4 hrs 40 mins
Yield
3 cups
Pastry Cream

Instructions

Prevent your screen from going dark as you follow along.

  1. Set a fine mesh sieve over a medium bowl and set it aside. 

  2. In a medium saucepan, heat the milk over medium just to until bubbles start to form around the edges of the pan.  

  3. Meanwhile, in a large bowl, whisk together the sugar, cornstarch, and salt until fully combined and free of lumps. Add the egg yolks and whisk until the mixture is pale yellow and thick, about 1 minute.  

  4. Gradually whisk about half of the hot milk into the egg mixture, then pour the mixture back into the saucepan, whisking to combine. 

  5. Whisking constantly, cook over medium heat until thickened and bubbles are forming and bursting in the center of the saucepan. Once you reach this point, continue whisking for 1 additional minute. 

  6. Use a rubber spatula to press the mixture through the fine mesh sieve into the bowl. Add the vanilla and stir to combine. Add the butter a few pieces at a time, stirring until melted and fully incorporated after each addition. 

  7. Cover the pastry cream with a piece of plastic wrap or parchment paper pressed directly to the surface and refrigerate until completely cool, at least 4 hours. It will thicken significantly as it cools. 

  8. When ready to use the pastry cream, add it to a large bowl or the bowl of a stand mixer fitted with the flat beater. Beat on medium-high speed until smooth and glossy, 30 to 60 seconds.  

  9. Store pastry cream in the refrigerator, covered, for up to 5 days. Do not freeze. 

Tips from our Bakers

  • For a lighter, softer filling, make a batch of Homemade Whipped Cream and fold it into the pastry cream. This mixture can be easily piped into éclairs and cream puffs.  

  • Save leftover egg whites for your next batch of flourless fudge cookies, meringue kisses, or macarons! 

  • In December 2024, we revised the ingredients and instructions for this recipe to yield a pastry cream that is thicker and richer than the original version, while being just as smooth and versatile as the original. 

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