If you’ve ever dreamt of a rich, velvety filling that brings your pastries to life, this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe is just the ticket. Bursting with pure vanilla aroma and luxuriously smooth texture, this classic French cream elevates everything it touches—whether it’s nestled inside éclairs, spread on tarts, or served simply with fresh fruit. Once you master this recipe, you’ll realize how such simple ingredients can create magic in your kitchen, making your homemade desserts unforgettable.
Ingredients You’ll Need
Every ingredient in this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe plays a vital role, offering richness, creaminess, and that signature silky texture. These essentials are easy to find but crucial to get the perfect balance of flavor and consistency.
- Whole milk: The foundation of the cream, providing smoothness and body.
- Vanilla bean or pure vanilla extract: The star ingredient that infuses the cream with delicate, fragrant vanilla flavor.
- Egg yolks: Essential for thickening and adding richness to the cream.
- Granulated sugar: Sweetens the filling just right without overpowering the vanilla taste.
- Cornstarch: A gentle thickener that ensures a smooth, custard-like texture without any lumps.
- Unsalted butter: Adds silkiness and a subtle richness to finish the cream beautifully.
How to Make Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
Step 1: Prepare the Vanilla Milk
Start by splitting your vanilla bean lengthwise and scraping out all those precious seeds—this is where the magic begins. If using vanilla extract instead, have it ready to add later. Heat the milk gently with the seeds and the pod itself until it’s just about to simmer. Turn off the heat and let it steep for 10 minutes, allowing the milk to soak up all that pure vanilla goodness.
Step 2: Whisk Eggs and Sugar
While the milk is infusing, whisk the egg yolks and granulated sugar together in a bowl. Keep at it until the mixture turns pale and creamy, which means it’s ready to help achieve that smooth, rich texture.
Step 3: Incorporate Cornstarch
Sift the cornstarch directly into the egg-sugar mixture. Whisk thoroughly until you get a completely smooth blend. This step ensures your pastry cream will be thick and velvety without any lumps.
Step 4: Temper the Eggs
Slowly pour about half a cup of the warm vanilla-infused milk into the egg mixture, whisking non-stop. This tempering step is key for preventing scrambled eggs and for a perfectly smooth custard.
Step 5: Combine and Cook the Pastry Cream
Pour the tempered eggs back into the saucepan with the remaining warm milk. Over medium heat, whisk continuously until the cream thickens, begins to bubble, and coats the back of a spoon—this usually takes about 2 to 3 minutes. Keep cooking for an extra minute to fully activate the thickening power of the cornstarch.
Step 6: Finish with Butter and Vanilla Extract
Remove the pot from the heat and stir in the softened unsalted butter until the cream turns silky smooth. If you didn’t use a vanilla bean earlier, now’s the time to add your vanilla extract to preserve that fragrant punch.
Step 7: Strain and Cool
For the ultimate texture, pour your pastry cream through a fine mesh sieve into a bowl. Cover it directly with plastic wrap pressed onto the surface to prevent a skin from forming. Let it cool initially at room temperature before refrigerating.
Step 8: Refrigerate Before Using
Allow your pastry cream to chill in the fridge for at least two hours. This resting time lets the cream set perfectly, making it ready to fill your pastries or tarts with heavenly softness.
How to Serve Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
Garnishes
This Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe shines wonderfully with a sprinkle of fresh berries, a dusting of powdered sugar, or a few mint leaves for a pop of color and freshness. These simple touches create visual appeal and complement the cream’s sweet, creamy flavor.
Side Dishes
Serve alongside crisp, buttery puff pastries, fresh fruit slices, or even delicate almond cookies to contrast with the cream’s smooth texture. It’s also amazing paired with a cup of strong coffee or a fragrant tea for a lovely afternoon treat.
Creative Ways to Present
Think beyond the classic tart or éclair and try layering this cream in trifles or parfait glasses with cake cubes and berries. Or pipe it into choux buns for homemade cream puffs. This recipe’s versatility lets you impress guests with elegance while keeping things deliciously simple.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your Vanilla Pastry Cream Filling (Crème Pâtissière) in an airtight container in the refrigerator. It will keep nicely for up to 3 days, allowing you to enjoy its fresh flavor more than once.
Freezing
Freezing pastry cream isn’t usually recommended because it can affect the texture. However, if you must freeze it, place it in a freezer-safe container for up to one month and thaw slowly in the fridge. Be aware you might need to whisk it again before use to help restore some creaminess.
Reheating
When you want to use refrigerated pastry cream, bring it back to life by gently warming it in a saucepan over low heat. Stir continuously to avoid curdling. Alternatively, give it a quick stir before piping or spreading to smooth out any firm patches.
FAQs
Can I use milk alternatives for this recipe?
Whole milk is best because of its fat content, which contributes to the cream’s richness and texture. Using milk alternatives like almond or oat milk may result in a thinner pastry cream, though you can try it with adjusted thickening times.
What can I do if my pastry cream turns out lumpy?
Straining the cream through a fine mesh sieve usually solves any lumps. Also, whisking vigorously while cooking and ensuring proper tempering of eggs can prevent lumps from forming in the first place.
How long does the vanilla flavor last in the pastry cream?
The beautiful aroma from real vanilla bean or pure extract stays quite vibrant for several days when stored properly in the fridge. For optimal flavor, use the cream within 3 days.
Can I make this pastry cream without egg yolks?
Egg yolks are crucial for thickening and richness, so omitting them isn’t recommended. However, there are eggless custard recipes available if you need alternatives, but they won’t have quite the same texture or flavor.
What desserts pair best with this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe?
This cream is a match made in heaven for éclairs, cream puffs, fruit tarts, and even as a base for layered trifles. Its delicate flavor complements a wide range of baked goods and fresh fruits, giving you endless dessert possibilities.
Final Thoughts
This Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe is a timeless treasure that transforms your homemade pastries into bakery-worthy delights. With its irresistible vanilla essence and silky texture, it’s a kitchen essential you’ll reach for again and again. Give it a try—you’ll be amazed how a handful of simple ingredients can make your dessert creations truly spectacular.
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Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 2 cups (enough for one tart or a batch of éclairs)
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: French
Description
This classic Vanilla Pastry Cream Filling, or Crème Pâtissière, is a smooth, velvety custard made with milk, vanilla, egg yolks, sugar, cornstarch, and butter. Perfectly rich and creamy, it’s an ideal filling for tarts, éclairs, and various French desserts, delivering a luscious burst of vanilla flavor.
Ingredients
Pastry Cream Ingredients
- 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 vanilla extract for later use.
- Heat the Milk: Heat the milk with the scraped vanilla seeds and pod until it just reaches a simmer, then remove from heat and let steep for 10 minutes to infuse the flavor.
- Whisk Eggs and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy, indicating proper aeration and incorporation.
- Add Cornstarch: Sift the cornstarch into the egg and sugar mixture and whisk thoroughly until completely smooth with no lumps.
- Temper the Eggs: Gradually add about 1/2 cup of the warm infused milk to the egg mixture while whisking constantly to gently raise the temperature without scrambling the eggs.
- Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining warm milk, mixing well to combine.
- Cook the Pastry Cream: Over medium heat, whisk the mixture continuously until it thickens and begins to bubble, about 2 to 3 minutes. Continue cooking for an additional minute to ensure the custard is fully cooked and smooth.
- Finish with Butter and Vanilla: Remove the pan from heat, stir in the softened butter until fully incorporated for a silky texture, and add vanilla extract if using instead of the bean.
- Strain and Cool: Pass the pastry cream through a fine mesh sieve to remove any lumps or cooked egg bits for a perfectly smooth texture. Cover the surface with plastic wrap preventing 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 and develop full flavors.
Notes
- Using a vanilla bean creates a more aromatic cream than vanilla extract, but both work well.
- Be sure to whisk constantly during cooking to prevent lumps and scorching on the bottom of the pan.
- Tempering the eggs is critical to avoid curdling and ensure a smooth custard.
- Covering the surface with plastic wrap while cooling prevents a skin from forming on the cream.
- This pastry cream can be stored in the refrigerator for up to 3 days.
