Description
This classic Vanilla Pastry Cream Filling, also known as Crème Pâtissière, is a rich and creamy custard perfect for filling éclairs, tarts, and various desserts. Made with whole milk, fresh vanilla, egg yolks, sugar, cornstarch, and butter, this smooth, velvety cream offers a perfect balance of sweetness and aromatic vanilla flavor. It requires some careful cooking and chilling time but results in a decadent filling for your favorite pastries.
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 lengthwise and scrape out the seeds. Add both seeds and pod to the milk. If using vanilla extract, prepare it to add later.
- Heat and Steep: Warm the milk with vanilla seeds and pod over medium heat until it just starts to simmer. Remove from heat and let it steep for 10 minutes to infuse the vanilla flavor deeply.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes pale and creamy, ensuring the sugar starts to dissolve.
- Incorporate Cornstarch: Sift the cornstarch directly into the egg yolk mixture and whisk thoroughly until the mixture is completely smooth, with no lumps.
- Temper the Eggs: Slowly pour about half a cup of the warm vanilla milk into the egg mixture, whisking constantly to gently raise the temperature of the eggs without curdling them.
- Combine and Cook: Return the tempered egg mixture to the saucepan with the remaining warm milk, and place over medium heat. Whisk continuously until the mixture thickens and comes to a gentle boil, about 2–3 minutes. Continue cooking for an additional minute to fully activate the cornstarch and ensure the cream is cooked through.
- Add Butter and Vanilla Extract: Remove the saucepan from the heat and stir in the softened butter until it melts completely into the pastry cream, making it rich and glossy. If vanilla extract is being used instead of the bean, stir it in now.
- Strain and Cool: Pour the cream through a fine mesh sieve to remove the vanilla pod and any lumps for an ultra-smooth texture. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming as it cools.
- Refrigerate: Chill the pastry cream in the refrigerator for at least 2 hours or until fully set and cold, ready to be used as a filling in your desserts.
Notes
- Using a vanilla bean gives a more intense natural vanilla flavor and speckled appearance, but pure vanilla extract can be used as a substitute.
- Tempering the eggs is essential to avoid curdling and achieve a smooth custard.
- Covering the pastry cream with plastic wrap pressed directly onto the surface prevents a skin from forming.
- Pastry cream can be made a day ahead and stored refrigerated in an airtight container.
- If thicker cream is desired, you can increase the cornstarch by a tablespoon.
