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Pastry cream recipe

Pastry cream

  • Total Time: 10 minutes
  • Yield: 12 servings


Delicious and creamy pastry cream recipe, easy to make and perfect for your homemade desserts, fll tart, cream puff etc (about 10 - 12 servings)


  • 500 ml Milk (semi-skimmed or whole)
  • 1 Vanilla bean
  • 3 Egg yolks
  • 100 g Sugar (granulated)
  • 40 g Cornstarch (or flour)


  1. Start by placing the milk and the vanilla bean, cut in half and scraped out, in a saucepan and bring to a boil over medium heat.
  2. Meanwhile, whisk the yolks with the sugar and cornstarch for 1 minute until smooth.
  3. Remove the vanilla bean and pour the milk gradually into the bowl containing the egg yolks while whisking until smooth.
  4. Transfer the mixture to the saucepan and bring to a boil over medium heat while whisking constantly. As soon as it starts to boil, prolong the cooking time for 1-2 minutes.
  5. Immediately pour the pastry cream into a clean dish and cover with cling film, then place in the fridge until completely cool.
  6. Before using, whip a little the cooled pastry cream.


Storage: in the refrigerator for 2 days.
You can replace the cornstarch by flour.
You can use egg yolks (richer cream) or whole eggs.
Optional: add up to 50 g of butter for a firmer cream or add a sheet of rehydrated gelatin to be incorporated at the end of cooking off the heat.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Dessert, filling
  • Cuisine: french


  • Calories: 86
  • Sugar: 10
  • Sodium: 20
  • Fat: 3
  • Saturated Fat: 1
  • Carbohydrates: 14
  • Protein: 2
  • Cholesterol: 53

Keywords: cream puff pastry, pastry cream, vanilla pastry cream