pastry cream secret recipe

Here’s a classic French pastry cream (crème pâtissière) recipe that’s rich, silky, and perfect for filling éclairs, tarts, or cream puffs.

🍰 Classic Pastry Cream (Crème Pâtissière)

🧾 Ingredients:

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1/4 cup (30 g) cornstarch
• 1/4 teaspoon kosher salt
• 2 tablespoons (28 g) unsalted butter
• 2 teaspoons vanilla extract

👩‍🍳 Instructions:

1. Whisk together the sugar, cornstarch, and salt in a medium saucepan.
2. In a separate bowl, whisk the eggs and egg yolks until smooth.
3. Gradually add the egg mixture to the dry ingredients, whisking until well combined.
4. Slowly pour the milk into the egg mixture while whisking continuously to prevent curdling.
5. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to boil.
6. Once boiling, continue to cook for 1 minute while whisking, then remove from heat.
7. Stir in the butter and vanilla extract until the butter is fully melted and the mixture is smooth.
8. Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
9. Cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming.
10. Refrigerate for at least 2 hours before using.

🌟 Tips for Success:

• Flavor Variations: For a twist, infuse the milk with lemon zest, orange zest, or a split vanilla bean before adding it to the egg mixture. Strain out the solids before combining with the eggs.
• Consistency: If you prefer a lighter texture, fold in whipped cream after the pastry cream has cooled to create a diplomat cream.
• Storage: Pastry cream can be stored in the refrigerator for up to 2 days.

For a quicker, no-cook version, you might consider Vallery Lomas’s recipe, which combines cream cheese, heavy cream, powdered sugar, and vanilla extract to create a spreadable filling in under 10 minutes .