Pastry Cream (Crème Pâtissière)

Pastry cream is a classic French custard filling I make often for tarts, éclairs, and cakes — smooth, thick, and packed with real vanilla flavor.

This vanilla pastry cream (crème pâtissière) is the classic French custard I make for tarts, choux, and cakes.

As a French baker, this is the crème pâtissière recipe I learned in pastry school and still use today.

Smooth, thick, and full of vanilla flavor — the perfect pastry cream filling for all French desserts.

Why you'll love this recipe

• Authentic French pastry cream: A real crème pâtissière from a French baker, not a shortcut pudding mix.
• Silky vanilla texture: Thick, smooth, and stable for filling tarts, choux, and cakes.
• One base, many uses: Turn it into diplomat cream, mousseline cream, chocolate pastry cream, and more.

Ingredients for pastry cream

You only need a few basic ingredients to make this vanilla pastry cream:

• Milk: You can use semi-skimmed, whole milk, or a combination of milk and heavy cream. More fat results in a firmer cream.
• Vanilla: Flavor the base with a vanilla bean, or vanilla bean paste or use a pure vanilla extract.
• Eggs: You can use egg yolks only for a richer cream or whole eggs.
• Sugar: Sweeten the cream with granulated sugar.
• Cornstarch: Use corn starch (corn flour) or all-purpose flour.
• Optional: To further thicken the cream, you can add a gelatine sheet or incorporate butter at the end of cooking.

Tips for this recipe

• Whisk the yolks and sugar well until pale before adding the starch. It keeps the pastry cream smooth.
• Temper the eggs slowly with hot milk while whisking so they don’t scramble.
• Cook until it bubbles and thickens; the pastry cream should be thick but still spreadable.
• Strain while hot through a fine sieve to remove any tiny lumps.
• Chill with plastic wrap on the surface so no skin forms and the cream stays silky.

How to make Pastry Cream

This is the classic crème pâtissière recipe we use in France — thick, smooth, and stable.

In a saucepan, bring the milk to a boil with the split and scraped vanilla bean.

In a bowl, whisk the yolks with the sugar and cornstarch until smooth.

While whisking, pour the hot milk in gradually (remove the bean) to temper the mixture.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it boils and thickens for 1 minute.

Transfer to a clean dish and cover with plastic wrap in contact before chilling completely.

Before using, whisk the cold pastry cream to restore a smooth texture.

Serving suggestions

• Fill éclairs, choux, or cream puffs.
• Spoon into fruit tarts or tartlets — the best pastry cream for tarts because it stays smooth and stable.
• Use as a cake filling — this pastry cream filling for cakes holds its shape beautifully.
• Add between puff pastry layers for mille-feuille.
• Layer in verrines or trifles with fresh fruit.

Storage

• Fridge: Store pastry cream in an airtight container with plastic wrap touching the surface for 2–3 days. Whisk before using.
• Freezer: Freeze for up to 2–3 months. Thaw overnight in the fridge and whisk; the texture softens slightly but works for simple fillings.

Recipe Variations

• Diplomat cream (crème diplomate): Fold whipped cream into chilled pastry cream for a lighter filling.
• Mousseline cream (crème mousseline): Beat softened butter into pastry cream for a rich cake filling.
• Chocolate pastry cream: Add melted dark chocolate or cocoa powder while the cream is still warm.
• Coffee pastry cream: Whisk in a little espresso powder for an éclair or tiramisu-style filling.
• Fruit pastry cream: Mix in fruit purée (strawberry, passion fruit, mango) once the cream has cooled.

Recipe Questions

How to fix a grainy pastry cream?

Whisk constantly while cooking. If it turns grainy, pass the hot pastry cream through a fine sieve, then chill it.

Can you freeze pastry cream?

Yes, but the texture is always better fresh. Freeze cooled pastry cream in an airtight container for up to 2–3 months, then thaw in the fridge and whisk well before using.

What is the difference between custard and crème pâtissière?

Custard is a general soft dessert cream. Crème pâtissière (pastry cream) is a thicker vanilla custard used as a filling for French pastries like éclairs and fruit tarts.

More pastry cream fillings

• Diplomat cream
• Vanilla buttercream
• Mousseline cream
• Almond cream filling

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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