How to Make Pastry Cream (Crème Pâtissière)

A classic French pastry cream (crème pâtissière) made with milk, cream, egg yolks, and vanilla. Perfect for filling éclairs, cream puffs, tarts, and other pastries.

french

Nutrition

Provides rich dairy proteins and fats with moderate carbohydrates from sugar and cornstarch, but is high in calories and saturated fat.

Calories	547 kcal
Energy	2287 kJ
Protein	9 g
Total Fat	39 g
Saturated Fat	24 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	11 g
Cholesterol	417 mg
Carbohydrate	47 g
Sugars	44 g
Dietary Fibre	0 g
Sodium	240 mg

*per serving

VegetarianGluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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How to Make Pastry Cream (Crème Pâtissière)

Sugar Spun Run (Sam Merritt)

3

Name: How to Make Pastry Cream (Crème Pâtissière) — Tasty Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 cup Whole Milk; 1 cup Heavy Cream; 5 large Egg Yolks (Discard whites or save for other uses); 0.6667 cup Granulated Sugar; 0.25 teaspoon Table Salt; 3 tablespoon Cornstarch; 4 tablespoon Unsalted Butter (Cut into 4 pieces); 1.5 teaspoon Vanilla Extract

servings

0

per serve

0

minutes

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Ingredients

1 cup Whole Milk

1 cup Heavy Cream

5 large Egg Yolks Discard whites or save for other uses

0.6667 cup Granulated Sugar

0.25 teaspoon Table Salt

3 tablespoon Cornstarch

4 tablespoon Unsalted Butter Cut into 4 pieces

1.5 teaspoon Vanilla Extract

Equipment

Whisk

Fine mesh strainer

Wax paper

Large bowl

Measuring cup

Medium saucepan

Instructions

In a large bowl or large measuring cup, whisk together milk, cream, and egg yolks until the egg yolks are well-broken up and the mixture is thoroughly combined.

In a medium-sized saucepan, combine sugar, salt, and cornstarch and whisk together.

While still whisking, slowly drizzle egg yolk mixture into the saucepan. Go slowly so you have time to evenly incorporate the ingredients and eliminate any lumps that might otherwise form.

Turn stovetop heat to medium and whisk constantly until it begins to thicken to a pudding-like consistency. How long this takes depends on your particular saucepan and stovetop, but you can tell it's done when the whisk leaves trails through the mixture and it coats the back of a spoon.

Remove from heat and pour immediately through a fine mesh strainer into a large, heatproof bowl.

Add butter, one tablespoon at a time, whisking until completely melted after each addition.

Stir in vanilla extract. Mixture should be smooth and completely combined.

Allow pastry cream to cool at room temperature for 15-20 minutes, stirring occasionally to prevent a skin from forming, then place a piece of wax paper or plastic wrap directly against the surface of the pastry cream (to prevent a skin from forming as it chills).

Transfer to refrigerator and allow to chill for several hours or up to 3 days before using.