Pastry Cream

A rich and silky vanilla pastry cream, perfect for filling éclairs, cream puffs, fruit tarts, and sturdy pastries. Ideal when a thicker cream is needed to hold its shape in pastries and baked desserts.

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Sauces & Spreads

International

Kitchen Pace : 🕒🕒

Servings: ½ cups

Recipe by NAVA Kitchen

Bowl of thick vanilla pastry cream with visible vanilla specks and smooth piped texture.

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Ingredients:

2 cups milk
½ cup sugar
4 egg yolks
3 tbsp cornstarch
1 tbsp vanilla extract
2 tbsp butter

Method:

Start Cooking

In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Warm the milk in a saucepan over medium heat until hot but not boiling.
Slowly pour a small amount of the warm milk into the egg mixture while whisking continuously.
Pour the mixture back into the saucepan with the remaining milk.
Cook over medium heat, whisking constantly, until the cream thickens and begins to bubble.
Remove from heat and stir in the butter and vanilla extract until smooth.
Transfer the cream to a bowl and cover the surface.
Let cool completely before using. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Whisk constantly while cooking to prevent lumps.
Cook until the cream thickens and gently bubbles so the starch fully activates.
Cover the surface while cooling to prevent a skin from forming.
If you don’t have cornstarch, use 4–5 tbsp flour instead of the 3 tbsp cornstarch.

Thickness guide

2½ tbsp cornstarch → softer cream, good for layer cakes and dessert cups.
3 tbsp cornstarch → medium thickness, good for cake fillings and general use.
3½ tbsp cornstarch → thicker cream, good for éclairs, cream puffs, or tarts.

Make it yours

Chocolate: Stir in 2–3 oz melted dark chocolate while the cream is still warm.
Citrus: Add 1–2 tsp lemon or orange zest for a bright flavor.
Coffee: Dissolve 1 tsp instant espresso powder into the milk before cooking.
Lighter Cream: Fold in ½–1 cup whipped cream after the pastry cream cools slightly for a softer, mousse-like texture. This creates a softer cream often called diplomat cream, commonly used for fruit tarts and layered cakes.
Almond: Replace the vanilla with ½ tsp almond extract for a nutty pastry filling.

At the table

Pastry cream is a classic filling for éclairs, cream puffs, fruit tarts, and layered cakes.
It also pairs beautifully with fresh berries or can be served in small dessert cups topped with fruit.

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