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
Scale
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.
