Crème Pâtissière (Pastry Cream)

Smooth, rich, and perfect for éclairs, cream puffs, fruit tarts, and layered desserts. This classic French pastry cream is a solid base recipe—simple to make and easy to flavor.

Ingredients

• 400g whole milk

• 80g granulated sugar

• 4 large egg yolks (about 75g)

• 30g cornstarch

• 1 tsp vanilla extract or ½ vanilla bean, split and scraped

• 20g unsalted butter (optional—for added richness and sheen)

Instructions

1. Whisk the yolks

   In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Add the cornstarch and whisk until smooth.

2. Heat the milk

   In a saucepan, bring the milk and vanilla (extract or bean + seeds) to a simmer over medium heat. Do not let it boil.

3. Temper the eggs

   Slowly pour about half of the hot milk into the egg mixture in 3 parts, whisking constantly to prevent scrambling.

4. Cook the custard

   Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and starts to bubble. Once it bubbles, cook for 30 seconds more to fully cook the cornstarch. *Tip - Cornstarch must reach a boil to activate and thicken.

5. Finish the cream

   Remove from heat. Whisk in the butter (if using) until smooth.

6. Strain and chill

   Strain the pastry cream through a fine mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.

7. Chill completely

   Refrigerate until cold and set—at least 2 hours. Whisk before using for a smooth texture.

How to Fill Cream Puffs & Éclairs

1. Transfer to piping bag- Once chilled, transfer the pastry cream to a piping bag with a small tip cut out

2. For cream puffs- Use a paring knife to poke a hole in the bottom or side of each puff. Insert the piping tip and fill until you feel a little resistance or see cream start to peek out.

3. For éclairs- Use a skewer or small knife to poke 2–3 holes along the bottom. Pipe into each hole to evenly fill the éclair. Don’t overfill—if it starts to split or feel heavy, it’s full.

4. Keep cold- Store filled pastries in the fridge if not eating right away. They’re best the same day, but will hold for 1–2 days if stored in an airtight container.

Flavor Options

• Coffee: Steep instant espresso or coffee beans in the milk before straining

• Chocolate: Add 75g chopped dark chocolate with the butter

• Citrus: Use lemon or orange zest in the milk, then strain