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Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Cornstarch: Sift the cornstarch into the egg and sugar mixture to avoid lumps, then whisk thoroughly until completely smooth and well combined.
  5. 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.
  6. Combine Mixtures: Pour the tempered egg mixture back into the saucepan containing the remaining warm milk, whisking continuously to blend everything evenly.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://slsrecipes.com/vanilla-pastry-cream-filling-creme-patissiere-recipe/