If you’ve ever wished for a luscious, silky filling that elevates your pastries to bakery-level decadence, this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe is your new best friend. Its rich texture and intense vanilla flavor make it the perfect centerpiece for tarts, éclairs, and cream puffs. Once you master this classic, you’ll find it hard to go back to store-bought fillings again, as it truly transforms desserts with its creamy depth and subtle sweetness.
Ingredients You’ll Need
The beauty of this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe lies in its simplicity. Each ingredient plays a critical role in creating that smooth, custard-like texture and exquisite flavor, making the process both straightforward and rewarding.
- 2 cups (500 ml) whole milk: The creamy base that gives the pastry cream its luscious consistency.
- 1 vanilla bean (or 2 tsp pure vanilla extract): For that unmistakable, aromatic vanilla flavor that makes the cream irresistible.
- 4 large egg yolks: Provide richness and contribute to the glossy, thick texture.
- 1/2 cup (100 g) granulated sugar: Sweetens the cream perfectly without overpowering the vanilla.
- 1/4 cup (30 g) cornstarch: The magic thickener that ensures your cream holds its shape and stays velvety.
- 2 tbsp (30 g) unsalted butter, softened: Adds silkiness and a subtle richness to finish the cream beautifully.
How to Make Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
Step 1: Prepare the Vanilla Milk
Begin by splitting your vanilla bean down the middle and scraping out those fragrant seeds, or have your vanilla extract ready for use later. In a saucepan, combine the milk with both the seeds and the pod, then gently heat until it just starts to simmer. Remove from heat and let it steep for 10 minutes to infuse the milk with that iconic vanilla essence—this step is where the flavor magic begins.
Step 2: Whisk Eggs and Sugar
While the vanilla is steeping, whisk together your egg yolks and sugar in a bowl until the mixture is pale and creamy. This aeration will help give your pastry cream a light and silky texture once cooked.
Step 3: Incorporate Cornstarch
Sift the cornstarch into the egg and sugar mixture—this prevents lumps and ensures smoothness. Whisk until the mixture is perfectly smooth and homogeneous, ready to transform into a luxurious custard.
Step 4: Temper the Eggs
This step is crucial for preventing scrambled eggs in your pastry cream. Slowly add about 1/2 cup of the warm vanilla milk to the egg mixture while whisking constantly. This gradual warming helps the eggs adjust gently to the heat level.
Step 5: Combine and Cook
Pour the tempered egg mixture back into the saucepan with the remaining vanilla milk. Return the pan to medium heat and whisk continuously until the cream thickens and starts to bubble, which should take about 2 to 3 minutes. Keep cooking for an additional minute to fully activate the thickening power of the cornstarch, giving you that perfect custard consistency.
Step 6: Finish with Butter and Vanilla Extract
Remove the saucepan from heat and immediately stir in the softened butter until the cream becomes silky and glossy. If you’re using vanilla extract instead of a bean, add it now so the vanilla flavor remains vibrant and fresh.
Step 7: Strain and Cool
For the ultimate smoothness, strain the pastry cream through a fine mesh sieve to catch any bits of cooked egg or vanilla pod. Press a piece of plastic wrap directly on the surface to prevent a skin from forming, then allow it to cool to room temperature.
Step 8: Refrigerate
Chill your Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe in the refrigerator for at least 2 hours before using. This resting time lets the flavors meld beautifully while ensuring the cream is perfectly set for piping or spreading.
How to Serve Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
Garnishes
This creamy custard loves being accessorized! Fresh berries, a dusting of powdered sugar, or thinly sliced almonds add delightful texture and bursts of flavor. A sprinkle of cocoa powder or a drizzle of chocolate ganache can also create a stunning visual and taste contrast.
Side Dishes
While pastry cream is often the star, pairing it with light, flaky pastries like éclairs, cream puffs, or tart shells makes for a sublime dessert experience. It’s also fantastic when served alongside fresh fruit salads or crisp meringue cookies for a balanced combination of textures.
Creative Ways to Present
Go beyond the classic tart and try layering this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe in trifles or parfaits. Use it as a filling for doughnuts or spread between two layers of sponge cake with fresh strawberries for an elegant gâteau. Its versatility means you can let your creativity run wild in the kitchen.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover pastry cream, store it in an airtight container in the refrigerator for up to three days. Keeping it chilled preserves the silky texture and keeps the flavor fresh.
Freezing
While freezing pastry cream can sometimes cause texture changes, it is possible if you’re careful. Freeze it in a sealed container for up to one month. When thawing, do so gently in the refrigerator to help the cream regain as much of its original texture as possible.
Reheating
Reheat gently in a saucepan over low heat, stirring constantly to prevent lumps or curdling. Adding a splash of milk can help restore smoothness if the cream thickens too much. Be patient and avoid high heat to maintain that silky consistency.
FAQs
Can I use almond milk or other milk alternatives in this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe?
Whole milk contributes to the richness and proper setting of the cream, so while you can experiment with milk alternatives, the texture might be less creamy and the custard may not thicken as well without adjustments.
Why does my pastry cream sometimes get lumpy?
Lumps usually happen when eggs cook too quickly or the mixture overheats. Tempering the eggs properly and whisking constantly during cooking helps achieve a silky smooth cream every time.
Is it okay to use vanilla extract instead of a vanilla bean?
Absolutely! Vanilla beans provide a more intense and fresh flavor, but pure vanilla extract is a convenient and tasty alternative. Just add it after cooking to preserve the delicate aroma.
How thick should the pastry cream be before I remove it from the heat?
The cream should be thick enough to coat the back of a spoon and hold a clear line when you run your finger through it. It becomes glossy and starts bubbling gently—a perfect cue to stop cooking.
Can I make this Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe ahead of time?
Definitely! It actually benefits from resting in the refrigerator for a few hours or overnight, which lets the flavors meld and the texture become firmer for easier use in your desserts.
Final Thoughts
This Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe is truly the heart of countless classic desserts, and once you make it yourself, you’ll see why. It’s a simple yet elegant custard that brings a touch of homemade magic to every bite. So, gather your ingredients and give it a try—your pastries will thank you, and your friends will be begging for the recipe!
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Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus 2 hours chilling
- Yield: About 2 cups (enough for one tart or a batch of éclairs)
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: French
Description
This classic Vanilla Pastry Cream Filling, also known as Crème Pâtissière, is a rich and silky custard perfect for tarts, éclairs, and various pastries. Infused with real vanilla and thickened with cornstarch, this creamy filling is smooth, flavorful, and easy to prepare with simple ingredients.
Ingredients
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, set aside to add later.
- Heat Milk and Steep Vanilla: Heat the milk with the vanilla seeds and pod over medium heat until it just begins to simmer. Remove from heat and let it steep for 10 minutes to infuse the vanilla flavor.
- Whisk Eggs and Sugar: In a mixing bowl, vigorously whisk the egg yolks and granulated sugar together until the mixture becomes pale and creamy, indicating the sugar is dissolving properly into the eggs.
- Incorporate Cornstarch: Sift the cornstarch into the egg and sugar mixture to avoid lumps, then whisk thoroughly until completely smooth and well combined.
- Temper the Eggs: Gradually pour about 1/2 cup of the warm vanilla-infused milk into the egg mixture while whisking constantly to gently raise the temperature and prevent curdling.
- Combine Mixtures: Pour the tempered egg mixture back into the saucepan containing the remaining warm milk, whisking continuously to blend everything evenly.
- Cook the Pastry Cream: Place the saucepan over medium heat and whisk constantly until the mixture thickens and starts to bubble, roughly 2–3 minutes. Continue cooking for an additional minute to ensure the cornstarch is fully cooked.
- Add Butter and Vanilla Extract: Remove the pan from heat. Stir in the softened butter until it is melted and the cream is smooth. If you’re using vanilla extract instead of a vanilla bean, add it now and mix well.
- Strain and Cool: Pour the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg pieces. Cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature.
- Refrigerate: Chill the pastry cream in the refrigerator for at least 2 hours before using to allow it to set fully and enhance its flavor and texture.
Notes
- If using a vanilla bean, do not discard the pod—it can be rinsed, dried, and used to flavor sugar or other recipes.
- Be sure to whisk constantly during cooking to prevent the cream from scorching or curdling.
- Covering the surface of the pastry cream with plastic wrap prevents a thick skin from forming as it cools.
- This pastry cream can be stored refrigerated for up to 3 days.
- For a lighter texture, the pastry cream can be folded with whipped cream before use.
