Rich, creamy, and packed with the essence of vanilla, this pastry cream is the ultimate dessert component. Its smooth texture and luxurious flavor make it ideal for filling éclairs, tarts, or cakes. This versatile custard-like filling is simple to prepare yet adds an elegant touch to any dessert.
Ingredients Overview
Each ingredient in this recipe plays a crucial role in creating the perfect pastry cream. Whole milk and heavy cream form the luscious base, lending the custard its smooth, creamy consistency. Egg yolks add richness while also acting as a natural thickener.
Granulated sugar provides the sweetness, while cornstarch and flour work together to stabilize the custard, ensuring it doesn’t curdle or separate during cooking. The vanilla bean is the star, infusing the cream with its deep, aromatic flavor. Alternatively, pure vanilla extract can be used for a more subtle note. Finally, unsalted butter is stirred in at the end, giving the cream its silky finish and glossy sheen.
High-quality dairy and fresh vanilla beans elevate the flavor, while substitutions like vanilla paste or extract ensure flexibility. For a unique twist, consider adding a hint of citrus zest or a splash of liqueur to customize the flavor profile.
Step-by-Step Preparation
Mixing the Dry and Wet Ingredients
Begin by whisking together the sugar, cornstarch, and flour in a small saucepan until evenly combined. This step ensures there are no lumps, creating a smooth foundation for the pastry cream. Slowly drizzle in the heavy cream while whisking constantly to form a thick, lump-free paste. Once the mixture is uniform, add the milk and continue whisking until fully blended.
The egg yolks should be incorporated one at a time, whisking thoroughly between each addition. This gradual process ensures a silky, cohesive custard base, preventing the eggs from curdling during cooking.
Infusing the Vanilla Bean
Massage the vanilla bean gently to release its aromatic oils, then slice it lengthwise with a sharp knife. Using the back of the knife, scrape out the tiny seeds from both halves of the pod and add them to the saucepan. For an extra layer of flavor, toss the empty pod into the mixture as well.
If using vanilla extract, it should be reserved for the final steps, as its delicate flavor can diminish during cooking. Vanilla paste is another great option for those who want visible specks of vanilla without using a whole bean.
Cooking the Pastry Cream
Set the saucepan over medium-low heat and whisk constantly. This stage requires patience, as the mixture gradually thickens over the course of 8–10 minutes. Avoid increasing the heat too quickly to prevent scorching or uneven thickening.
Once the cream begins to thicken noticeably, reduce the heat to low. Keep whisking until the custard reaches the perfect consistency—thick, silky, and smooth. When small bubbles appear, allow it to cook for just 5 seconds, ensuring the custard is fully cooked without over-thickening.
Final Steps and Chilling
Immediately transfer the pastry cream to a clean bowl to stop the cooking process. For an ultra-smooth texture, strain it through a fine mesh sieve to remove any lumps or bits of curdled egg. Add the butter while the cream is still warm, stirring until completely melted and incorporated.
If using vanilla extract, stir it in at this point to preserve its delicate aroma. Place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming during cooling. Refrigerate for at least 4 hours until fully chilled and set.
Recipe Tips
To avoid lumps, ensure the sugar, cornstarch, and flour are thoroughly mixed before adding the liquid.
Straining the custard after cooking guarantees a velvety texture.
Adjust sweetness by adding or reducing sugar based on your dessert pairing.
Prepare pastry cream up to three days in advance and store in the refrigerator.
What to Serve With This Recipe
Vanilla pastry cream is a versatile filling that complements an array of desserts. Use it to fill éclairs, cream puffs, or fruit tarts for an elegant presentation. Layer it between sponge cake or puff pastry for a decadent dessert.
Pair the cream with fresh berries for a refreshing contrast or drizzle chocolate sauce over it for a richer flavor combination. It also works wonderfully in parfaits, layered with granola and fresh fruit, or spread over delicate crepes for a luxurious breakfast treat.
Storage and Reheating Tips
Refrigerate pastry cream in an airtight container for up to three days. Before using, give it a good whisk to restore its smooth consistency. If the cream thickens too much during refrigeration, stir in a small amount of milk to loosen it.
Pastry cream does not freeze well, as the texture can become grainy upon thawing. To ensure the best results, prepare only the amount needed for your recipe.
Frequently Asked Questions
Can I freeze vanilla pastry cream?
Freezing is not recommended, as it can affect the texture and consistency.
Why did my pastry cream turn out lumpy?
Insufficient whisking or cooking at too high a temperature can cause lumps. Strain the mixture to correct this issue.
How do I make a dairy-free version of this recipe?
Substitute plant-based milk and butter for their dairy counterparts. Coconut milk works well for a rich, creamy texture.
Can I use this pastry cream as a cake filling?
Absolutely! Pastry cream is perfect for layering between cake layers or filling roulades.
What’s the difference between pastry cream and custard?
While both are thickened with eggs, pastry cream is stabilized with starch and butter, making it firmer than custard.
Mastering vanilla pastry cream is a rewarding skill for any baker. This luscious and versatile recipe adds sophistication to desserts while allowing room for creative flavor variations. Whether filling éclairs, spreading on tarts, or layering in trifles, this pastry cream elevates any dish into a luxurious treat. Experiment with your favorite pairings and enjoy the timeless elegance of homemade pastry cream.
Ingredients
¾ cup (180ml) whole milk or 2% milk
¾ cup (180ml) 35% heavy whipping cream
4 large egg yolks
⅓ cup (65g) granulated sugar
2 tablespoons (16g) corn starch
1 tablespoon (9g) all-purpose flour
1 vanilla bean (or 1 teaspoon pure vanilla extract)
2 tablespoons (28g) unsalted butter
Instructions
In a small stainless steel saucepan, whisk together the sugar, corn starch, and flour until fully combined and free of lumps. Gradually drizzle in the heavy cream, whisking continuously to create a smooth paste. Once fully incorporated, pour in the milk and mix well. Add the egg yolks one at a time, whisking thoroughly after each addition to ensure a silky consistency.
Gently massage the vanilla bean to loosen the seeds inside. Using a sharp paring knife, slice the bean lengthwise and scrape out the tiny seeds from both halves. Add the seeds to the saucepan, then drop in the scraped pod for extra depth of flavor.
Set the saucepan over medium-low heat and whisk constantly until the mixture thickens—this process may take up to 10 minutes. If needed, slightly increase the heat to medium, but avoid leaving the pan unattended to prevent scorching.
Once the custard starts to thicken, reduce the heat and continue stirring. When small bubbles appear, allow it to cook for just 5 seconds while whisking, then promptly transfer the mixture to a clean bowl. If desired, strain the pastry cream through a fine mesh sieve to remove any bits of curdled egg.
Add the butter and stir until completely melted and evenly incorporated. If using vanilla extract instead of a vanilla bean, mix it in at this stage. Place a sheet of plastic wrap directly over the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours until fully chilled. Use within 3 days for the best texture and flavor.
Vanilla Pastry Cream Recipe
Ingredients
- ¾ cup 180ml whole milk or 2% milk
- ¾ cup 180ml 35% heavy whipping cream
- 4 large egg yolks
- ⅓ cup 65g granulated sugar
- 2 tablespoons 16g corn starch
- 1 tablespoon 9g all-purpose flour
- 1 vanilla bean or 1 teaspoon pure vanilla extract
- 2 tablespoons 28g unsalted butter
Instructions
- In a small stainless steel saucepan, whisk together the sugar, corn starch, and flour until fully combined and free of lumps. Gradually drizzle in the heavy cream, whisking continuously to create a smooth paste. Once fully incorporated, pour in the milk and mix well. Add the egg yolks one at a time, whisking thoroughly after each addition to ensure a silky consistency.
- Gently massage the vanilla bean to loosen the seeds inside. Using a sharp paring knife, slice the bean lengthwise and scrape out the tiny seeds from both halves. Add the seeds to the saucepan, then drop in the scraped pod for extra depth of flavor.
- Set the saucepan over medium-low heat and whisk constantly until the mixture thickens—this process may take up to 10 minutes. If needed, slightly increase the heat to medium, but avoid leaving the pan unattended to prevent scorching.
- Once the custard starts to thicken, reduce the heat and continue stirring. When small bubbles appear, allow it to cook for just 5 seconds while whisking, then promptly transfer the mixture to a clean bowl. If desired, strain the pastry cream through a fine mesh sieve to remove any bits of curdled egg.
- Add the butter and stir until completely melted and evenly incorporated. If using vanilla extract instead of a vanilla bean, mix it in at this stage. Place a sheet of plastic wrap directly over the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours until fully chilled. Use within 3 days for the best texture and flavor.
