Vanilla Pastry Cream (Creme Patisserie)
Classic pastry cream recipe for filling eclairs, fruit tarts, and more. This recipe is made without flour, using cornstarch instead, and is naturally gluten-free.
Ingredients
- 1 (1) vanilla pod or 1 Tablespoon vanilla extract
- 480 ml (480 ml) whole milk 2 cups
- 6 (6) egg yolks
- 133 grams (133 grams) granulated sugar ⅔ cup
- 30 grams (30 grams) cornstarch 3 Tablespoons
- 28 grams (28 grams) unsalted butter 2 Tablespoons
Instructions
- Please READ THE RECIPE and NOTES before beginning this recipe. It is an easy recipe but requires constant monitoring.
- Slice the vanilla pod lengthwise and scrape out the seeds using the back of a knife. Add to a medium saucepan with the milk. Heat the milk over medium heat to a simmer and is just about to boil (small bubbles should start forming around the edges). Remove from heat and allow the vanilla to steep for 10 to 15 minutes. Then remove the vanilla pod from the milk and discard it.
- While the milk is heating, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly thickened. You can do this by hand or with an electric mixer. Sprinkle or sift the cornstarch over the egg yolk mixture. Whisk until it is fully incorporated and smooth.
- Temper the eggs by gradually streaming in about ½ cup of the hot milk into the egg yolk mixture while whisking constantly (this prevents the eggs from curdling). Pour the tempered egg mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. This should take about 5 minutes. Remove the saucepan from the heat. Whisk in the butter.
- Transfer the pastry cream to a clean bowl and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate it until it is fully chilled and set (minimum of 2 hours).
Equipment
- saucepan
Notes
- Measure and prep all your ingredients before starting.
- Substitute vanilla paste or vanilla extract for the pod by adding one tablespoon to the egg and sugar mixture.
- Remove any lumps by pressing through a fine mesh sieve before chilling.
- For a richer cream, you can substitute up to 1 cup (half) of the milk with heavy cream.
- You can use between 4 and 6 egg yolks, depending on the richness you prefer.
- For a thicker cream without using gelatin, add an additional tablespoon of cornstarch (40 grams total).
How to Add Gelatin to Pastry Cream
Adding gelatin will give the cream a firmer texture, perfect for layered desserts.- Bloom 1 teaspoon of powdered gelatin in 1 tablespoon of cold water for about 5-10 minutes until it gels.
- Prepare the pastry cream as usual.
- Once the pastry cream is cooked and thickened, remove it from the heat and stir in the bloomed gelatin until fully dissolved. The residual heat will melt the gelatin.
- Cool slightly and use immediately.
Diplomat Cream Variation
Convert this recipe to diplomat cream by folding in whipped cream.- Whip 1 cup of cold heavy cream to soft peaks.
- If you'd like to stabilize it, bloom 1 teaspoon of gelatin in 1 tablespoon of cold water, melt it gently, and mix it with a small portion of the whipped cream before folding it back into the rest.
- Gently fold the whipped cream into the cooled pastry cream in batches until fully combined.