The Key to the Ideal Pastry Cream: Silky Smooth & Richly Flavored!

Classic Pastry Cream (Crème Pâtissière)

Mastering pastry cream is essential for any baker—it’s a luscious, silky custard that serves as the filling for tarts, éclairs, cream puffs, or even enjoyed by the spoonful. This version delivers a perfectly smooth texture and just the right sweetness to elevate your desserts.

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Ingredients

Yields about 2 cups (suitable for one 9-inch tart or 12 filled pastries)

Ingredient	Amount
Whole milk	2 cups
Granulated sugar	½ cup (adjust to taste)
Egg yolks	4 large
Cornstarch	¼ cup
Salt	¼ teaspoon
Unsalted butter	2 tablespoons (softened)
Vanilla extract	1 teaspoon (or substitute with almond extract, citrus zest, or liqueur)

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Instructions

1. Warm the Milk

In a medium saucepan, heat the milk over medium-low until it begins to steam and tiny bubbles appear at the edges. Do not let it boil. Once warmed, remove from heat and allow it to sit for a few minutes.

2. Whisk Egg Yolks and Sugar

In a mixing bowl, whisk the egg yolks and sugar together until the mixture is light, smooth, and pale yellow. This step builds the creamy base and helps prevent curdling when the milk is added.

3. Incorporate Dry Ingredients

Sift in the cornstarch and salt. Whisk thoroughly until the mixture is lump-free and smooth. This will ensure a stable, thick custard texture.

4. Temper the Egg Mixture

To prevent scrambling, slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly. This gradually brings up the temperature. Then pour the tempered mixture back into the saucepan with the rest of the warm milk, whisking all the while.

5. Thicken the Cream

Return the saucepan to medium heat. Continue whisking the mixture constantly until it thickens and begins to bubble. Once it reaches a full boil, continue to cook for 1–2 more minutes to ensure the starch is fully activated and cooked through. The cream should coat the back of a spoon and hold its shape.

6. Finish with Butter and Flavor

Take the pan off the heat and stir in the softened butter until fully melted. Then mix in the vanilla extract or your preferred flavoring for extra depth.

7. Strain and Chill

For the smoothest texture, strain the pastry cream through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2–3 hours, or overnight, until the cream is fully set and ready to use.