Home > Dessert > Pastry Cream Recipe (Crème Pâtissière)

Pastry Cream Recipe (Crème Pâtissière)

Pastry Cream is the key ingredient for so many of your favorite desserts. If you’re a baker, this will quickly become your go-to recipe for smooth, silky, vanilla-flavored Pastry Cream. Serve this on a Tart Crust for the best homemade Fruit Tart.

Large bowl of pastry cream with spoon

This post may contain affiliate links. Read my disclosure policy.

We love homemade desserts, from Chocolate Soufflé to Easy Bread Pudding. If you love making your own desserts from scratch too, this Pastry Cream is a must-make.

Pastry Cream Recipe

Pastry Cream is a French dessert that is also called Crème Pâtissière. It sounds fancy, but it’s truly easy to make it from scratch. It’s like a pudding but thicker, creamier, with a more pronounced vanilla flavor, and perfect for adding to many desserts, from Boston Cream Pie to Chocolate Eclairs.

If you’ve ever admired a Fruit Tart at your favorite bakery, with layers of glistening, artfully arranged fruit set over a layer of creamy vanilla filling, then you’re very familiar with the importance of good pastry cream. Here’s why you’ll love this recipe:

  • No fancy equipment needed – A saucepan and a whisk are all you’ll need. 
  • Sets properly – This pastry cream is silky, smooth, and sets beautifully. Most people take it off the stove too early or keep it on too long which can result in grainy pasty cream.
  • Bakery-style at home – Yes, there are hacks that use instant pudding mix to make a pastry cream substitute, but this from-scratch version is so much better. You’ll feel like you’ve been whisked away to a Parisian bakery once you give it a taste.

Ingredients

Scroll down to the recipe card below for print-friendly ingredients and instructions.

  • Egg and yolks– At its core, pastry cream is custard and custard starts with eggs.
  • Granulated sugar – AKA white sugar.
  • Cornstarch – This is what thickens the cream.
  • Fine sea salt – balances the sweetness
  • Whole milk – creates a creamer consistency than skim milk
  • Heavy whipping cream – Creates a rich, luxurious texture
  • Unsalted butter – If using salted butter, reduce the .
  • Vanilla extract – this is the traditional flavor for pastry cream, but you can substitute with almond extract.
Ingredients for pastry cream set on sheet pan

How to Make Pastry Cream

As I mentioned above, this pastry cream recipe isn’t hard, but it does require you to follow along closely to get the technique right. Here’s what you’ll need to do.

  1. Mix the first 5 ingredients – In a medium heat-proof bowl, add the egg, yolks, sugar, cornstarch, and salt in a medium heat-proof mixing bowl. Whisk vigorously until smooth and lightened in color, about 2 minutes.
  2. Warm milk, cream, and butter – Combine the milk, heavy cream, and butter in a large saucepan and bring it to a light boil over medium heat, stirring occasionally. As soon as it reaches a boil, immediately remove the pan from the heat.
  3. Temper the eggs – Slowly add 1/3 of the milk mixture to the egg mixture, whisking constantly. Don’t dump the milk in, or you’ll scramble the eggs!
  4. Cook the cream – Pour the egg mixture into the saucepan with the remaining milk mixture and set over medium heat, whisking constantly until the pastry cream thickens; about 2 minutes. After this, stop mixing for a few seconds and once the mixture starts bubbling, reduce the heat and let it continue to cook at a very low boil for 1 minute, whisking constantly. The cream will be thick, smooth, and glossy.
  5. Add the vanilla – Remove from heat and whisk in the vanilla extract.
  6. Chill – Pour the cream into a shallow bowl and gently press a layer of plastic wrap onto the surface to prevent skin from forming. Once the pasty cream is at room temperature, refrigerate at least 2 hours before using.

Pro Tip: Use a slimmer whisk to reach the inner corners of the pan and prevent overcooked bits of custard. 

6 photos showing process of making pastry cream from scratch

Common Questions

What is pastry cream?

Pastry cream is a thick, smooth cream used in a variety of desserts, including cream puffs, eclairs, and fruit tarts. Although it originates in French cuisine, it’s used in American recipes like Boston cream pie, too.

Why do you boil pastry cream?

Bringing pastry cream just to a boil activates the starch and sets the eggs, which is key to its thick, creamy texture. 

Can I substitute the heavy cream?

We have made this with just 2 cups of milk, without heavy cream, but the heavy cream does create a more luxurious texture. If you are looking to cut calories, you can use 2 cups of milk instead.

Is pastry cream the same as custard?

Pastry cream is a type of custard; in other words, all pastry creams are custards, but not all custards are pastry cream. Custard simply refers to any liquid that is thickened with eggs.

Can I double the recipe?

You can double this recipe, but you’ll need a larger bowl and saucepan, and you’ll have longer cooking times.

Do I need to strain pastry cream?

If you have followed the steps above, it usually isn’t necessary but if you see any thickened or coagulated bits of egg in your custard, you can strain it through a fine mesh sieve for a smoother cream.

Large bowl of pastry cream with tart crust in background

How to Use Pastry Cream

In addition to using pastry cream in a Fruit Tart, you can get creative and add it to all kinds of different desserts and pastries:

Pastry cream piped inside of eclairs

Like Pie Crust and Vanilla Buttercream, every baker needs a go-to pastry cream recipe and this one is ours. It’s creamy, rich, and silky smooth, and you don’t need to be a pastry chef to pull it off.

Make-Ahead

  • To Refrigerate: Once at room temperature, pastry cream should be refrigerated for at least 2 hours to set and can be stored in the refrigerator for up to 3 days. this pastry cream should be refrigerated for at can be refrigerated for up to 3 days.
  • Freezing: Because this recipe is made with cornstarch, it should not be frozen.
  • To Use: Use pastry cream in your favorite recipes as directed.

More French Desserts

If you love this pastry cream, then you won’t want to miss these homemade French dessert recipes:

Pastry Cream Recipe

5 from 7 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Large bowl of pastry cream with spoon

Pastry cream is a staple recipe for bakers and this version is our go-to. It’s easy to make and you don’t need any fancy equipment, just a saucepan, and a whisk. Serve this over a Tart Crust for the best Fruit Tart or pipe it into Eclairs or Cream Puffs.

Author: Natasha Kravchuk
Skill Level: Medium/ Easy
Keyword: cream puff filling, creme patissiere recipe, pastry cream filling
Cuisine: French
Course: Dessert
Calories: 229
Servings: 8 people (makes 2 1/2 cups)

Ingredients

  • 1 whole large egg
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 3 Tbsp cornstarch
  • 1/8 tsp fine sea salt
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 2 Tbsp unsalted butter
  • 2 tsp vanilla extract

Instructions

  1. In a medium, heat-proof mixing bowl, combine egg, yolks, sugar, cornstarch, and salt, and whisk vigorously until completely smooth and lightened in color, 2 minutes.

  2. In a large saucepan add milk, heavy cream and butter and heat over medium heat until it just starts to boil, stirring occasionally to prevent the milk from scalding or a film from forming. As soon as it starts to boil, remove from heat.

  3. While whisking the egg mixture constantly, slowly drizzle in 1/3 of the hot milk mixture. This slow process of adding milk or tempering the eggs ensures you don’t scramble the eggs.

  4. Pour the warm egg mixture back into the saucepan with the remaining milk and whisk to combine. Set over medium heat and whisk constantly until thickened, about 2 minutes. The cream will thicken quickly but you want to give it a chance to cook off the corn starch so the cream doesn’t separate. Stop mixing for a few seconds and as soon as you see it’s starting to boil, reduce the heat to keep it at a very low boil and continue whisking vigorously for 1 minute. When it’s done, the cream should be thickened, smooth and glossy.

  5. Remove from heat and whisk in vanilla extract. Transfer cream to a shallow bowl and place plastic wrap directly over the surface of the hot cream to prevent a skin from forming and let it come to room temperature then refrigerate for at least 2 hours or up to 3 days ahead.

Nutrition Facts
Pastry Cream Recipe
Amount Per Serving
Calories 229 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 114mg38%
Sodium 67mg3%
Potassium 89mg3%
Carbohydrates 18g6%
Fiber 0.03g0%
Sugar 15g17%
Protein 3g6%
Vitamin A 669IU13%
Vitamin C 0.2mg0%
Calcium 67mg7%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jenny
    August 23, 2022

    Hi Natasha, can we use the cream of the Napoleon no bake for pastries? It’s very similar to this one , only instead of whole milk the other one has condensed milk. which one tastes better ? 😋

    Reply

    • Natasha
      August 23, 2022

      HI Jenny, I haven’t tried that one for filling pastries so I’m not 100% sure.

      Reply

  • Erika
    August 13, 2022

    Hi Natasha. I have a question im not a big fan of the taste of egg yolk on my desserts. Does a pastry cream leave any egg yolk after taste?

    Reply

    • NatashasKitchen.com
      August 15, 2022

      Hi Erika! Like with all custards and pastry creams that use egg yolks, there is that chance. I don’t feel like this is an issue with this recipe. Be sure to use fresh eggs and the vanilla extra will help mask an “eggy” taste.

      Reply

  • Irene
    August 13, 2022

    When do you add heavy cream? .You did not mention this. Does it go in with the milk?

    Reply

    • Natasha
      August 13, 2022

      Hi Irene, yes, I apologize for that. I have fixed and updated the instructions. The milk, cream and butter go in together.

      Reply

  • Nina
    August 12, 2022

    Hello Natasha,
    Just a question about the instructions: Should step 2 be to heat the milk, heavy cream, and butter? P.S. You are my go-to site for Ukrainian recipes when I’m missing my Baba’s cooking.

    Reply

    • Natasha
      August 13, 2022

      Hi Nina, I fixed the post to reflect those changes. I originally made the recipe with just milk and later added cream which was better but forgot to go back and edit the instructions. Thanks for asking!

      Reply

  • monique
    August 12, 2022

    Merci Nathacha pour vos superbe recettes en Francais que j’adore ,je les manques pas .Un grand Merci .

    Reply

    • Natashas Kitchen
      August 12, 2022

      I’m so happy you’re enjoying my recipes, Monique! THank you for your great review!

      Reply

  • Carol Zothner
    August 11, 2022

    I have made your meatloaf a number of times & it is excellent….especially the topping! I make a little extra topping to serve on the side.

    Reply

    • Natasha's Kitchen
      August 11, 2022

      I’m glad you enjoyed this recipe, Carol!

      Reply

  • Luci
    August 11, 2022

    I love all Your recipes I use many of them Do you have a light chocolate pasta cream To Phil peach cookies

    Reply

    • Natasha's Kitchen
      August 11, 2022

      Hi Luci, I don’t have a recipe for that but thanks for the suggestion!

      Reply

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.