Description

This classic Vanilla Pastry Cream Filling, also known as Crème Pâtissière, is a rich and velvety custard perfect for filling tarts, éclairs, and pastries. Made from whole milk, eggs, sugar, cornstarch, butter, and vanilla, this pastry cream is cooked on the stovetop until thick and smooth, then chilled to set. Its creamy texture and fragrant vanilla flavor make it a versatile dessert filling.

Ingredients

Scale

Vanilla Milk Base

2 cups (500 ml) whole milk
1 vanilla bean (split and seeds scraped) or 2 tsp pure vanilla extract

Pastry Cream Mixture

4 large egg yolks
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch

Finishing

2 tbsp (30 g) unsalted butter, softened

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Instructions

Prepare the Vanilla Milk: Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the whole milk. If using vanilla extract, set it aside to add later after cooking.
Heat and Steep: Heat the milk with the vanilla seeds and pod in a saucepan over medium heat until it just starts to simmer. Remove from heat and allow to steep for 10 minutes to infuse the milk with vanilla flavor.
Whisk Eggs and Sugar: In a separate bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes pale yellow and creamy in texture, indicating the sugar is well incorporated and eggs are aerated.
Incorporate Cornstarch: Sift the cornstarch into the egg yolk mixture to avoid lumps and whisk until fully smooth and combined.
Temper the Eggs: Slowly pour 1/2 cup of the warm vanilla-infused milk into the egg mixture while continuously whisking. This gradual addition heats the eggs gently to prevent curdling.
Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining vanilla milk, stirring constantly.
Cook the Pastry Cream: Place the saucepan over medium heat and whisk continuously until the mixture thickens and begins to bubble, about 2 to 3 minutes. Continue cooking and whisking for an additional minute to ensure the cornstarch is fully cooked and the cream has thickened properly.
Finish with Butter and Vanilla Extract: Remove the pan from heat immediately. Stir in the softened unsalted butter until it melts completely and the cream is smooth and glossy. If using vanilla extract instead of a vanilla bean, add it now and mix well.
Strain and Cool: Pour the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits, ensuring a silky texture. Cover the surface of the pastry cream with plastic wrap pressed directly onto it to prevent a skin from forming.
Refrigerate: Refrigerate the pastry cream for at least 2 hours before using. This chilling step allows it to set to the perfect consistency for filling pastries.

Notes

For a quicker infusion of vanilla flavor, you can use pure vanilla extract but add it only after cooking to preserve its aroma.
Do not let the mixture boil vigorously to avoid curdling or burning.
Make sure to whisk constantly during cooking to prevent lumps and sticking.
The pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.
To rewhip the pastry cream after refrigeration, beat it gently with a whisk to restore smooth texture.