Pastry cream, or crème pâtissière, is a rich, smooth, and creamy custard that forms the base for many classic desserts like eclairs, tarts, and cream puffs. Its luxurious texture and delicate vanilla flavor make it a versatile filling or topping for a variety of sweet treats. Whether you’re baking a layered cake, filling donuts, or assembling a fruit tart, this classic pastry cream is a must-have in your recipe repertoire.
Why You’ll Love This Pastry Cream
The beauty of pastry cream lies in its simplicity—it’s made with just a handful of ingredients, yet its flavor is indulgent and complex. The balance of richness from the milk and egg yolks, sweetness from sugar, and the subtle aroma of vanilla results in a custard that is both silky and delicious. This pastry cream is thick enough to pipe and holds its shape well, making it perfect for all your dessert needs.
Ingredients You’ll Need
2 cups whole milk
½ cup granulated sugar
4 large egg yolks
¼ cup cornstarch
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract (or 1 vanilla bean, seeds scraped)
Pinch of salt
Step-by-Step Instructions for Perfect Pastry Cream
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