If you’ve ever bitten into a warm cream puff, a delicate éclair, or a flaky fruit tart and thought, “What makes this filling so irresistibly smooth and rich?” — the answer is likely French pastry cream , or as the French call it, crème pâtissière .
This velvety custard-based filling is the backbone of many beloved French pastries. It’s thick, luxurious, and holds its shape beautifully inside pastries without turning them soggy.
In this post, I’ll show you how to make a classic French pastry cream from scratch — no fancy equipment needed, just simple ingredients and a bit of patience. Whether you’re baking for a special occasion or just want to level up your homemade desserts, this recipe will become your secret weapon.
Let’s get started!
🌟 Why You’ll Love This Pastry Cream
✅ Rich and Flavorful : Made with real vanilla bean (or extract) for deep, aromatic flavor.
✅ Perfect Texture : Thick enough to pipe or spread, yet silky-smooth on the tongue.
✅ Versatile Base : Use it in tarts, cream puffs, éclairs, trifles, and more!
✅ Easy to Customize : Add citrus zest, almond extract, or even coffee for unique twists.
✅ No Corn Syrup or Artificial Additives : Just wholesome, natural ingredients.
🧂 Ingredients Needed
2 cups whole milk (you can use low-fat, but whole gives the best texture)
1/2 cup granulated sugar
1/4 teaspoon salt
3 large egg yolks
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract or seeds from 1/2 a vanilla bean
🔪 Step-by-Step Instructions
Step 1: Heat the Milk
In a medium saucepan, combine the milk, half the sugar, and the salt.
Scrape in the vanilla bean seeds (or add extract at the end), and bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent scorching.
Tip: If using a vanilla bean, remove it once the milk comes to a boil and set aside for later use or reuse.
Step 2: Whisk the Egg Mixture
In a separate bowl, whisk together the egg yolks, remaining sugar, flour, and cornstarch until smooth and slightly thickened.
Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This helps temper the eggs so they don’t scramble when added back to the pan.
Step 3: Cook the Custard
Return the tempered egg mixture to the saucepan with the rest of the hot milk.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble — about 5–7 minutes.
Once it reaches a full boil and coats the back of a spoon, remove from heat immediately.
Pro Tip: Don’t stop whisking during this step — constant movement ensures a lump-free, silky texture.
Step 4: Finish the Cream
Stir in the softened butter and vanilla extract (if not used earlier).
Transfer the pastry cream to a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Let it cool completely at room temperature, then refrigerate for at least 1 hour before using.
🍰 How to Use French Pastry Cream
Éclairs & Cream Puffs : Fill choux pastry with cold pastry cream and top with chocolate glaze.
Fruit Tarts : Spread into baked tart shells and top with fresh berries or sliced fruit.
Napoleons : Layer between crisp sheets of puff pastry.
Boston Cream Pie : The star ingredient in this classic dessert sandwich.
Custard-Filled Doughnuts : Pipe into fried or baked doughnuts for a creamy surprise.
📦 Storage Tips
Refrigerator : Store in an airtight container for up to 3 days. Always keep plastic wrap pressed against the surface to avoid drying or forming a film.
Freezer : Not recommended for long-term freezing, but you can freeze small amounts for up to 1 month. Thaw overnight in the fridge and whisk well before use.
🧑🍳 Baking Tips & Variations
For Extra Smoothness : Strain the pastry cream through a fine-mesh sieve after cooking for a silkier texture.
Make Ahead : Prepare the pastry cream a day in advance to save time on baking day.
Chocolate Version : Add 1/4 cup cocoa powder along with the flour and cornstarch.
Lemon Pastry Cream : Replace the vanilla with lemon zest and a splash of lemon juice.
Vegan Option : Substitute dairy milk with full-fat coconut milk, and use vegan butter and egg replacer (results may vary).
❓ Frequently Asked Questions
Can I reheat pastry cream?
Yes, gently rewarm it over low heat while whisking continuously. Add a splash of milk if it becomes too thick.
Why did my pastry cream curdle?
Most often due to overheating or not whisking constantly. To fix, blend briefly with an immersion blender or regular blender.
Is pastry cream the same as custard?
It’s similar but thicker — pastry cream includes both flour and cornstarch for a sturdier texture that holds up inside pastries.
📝 Final Thoughts
Mastering French pastry cream opens the door to countless elegant desserts and professional-level baking at home. Once you taste this silky, rich filling made from scratch, you’ll never go back to store-bought versions again.
Whether you’re baking for a dinner party, holiday gathering, or just because you deserve something special, this recipe is your foundation for success.
