Pastry Cream (Creme Patissiere) - Beginner Friendly

Name: Pastry Cream (Creme Patissiere) - Beginner Friendly
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, French, Mediterranean
Ingredients: 1 cup Milk; 1 vanilla bean (or 1 tbsp extract); 6 egg yolks - room temperature; 1/4 cup Sugar; 1/4 cup corn starch - sifted; 1 tbsp butter - unsalted, room temperature

12 steps

Prep:10minCook:10min

Classy, iconic Creme Patissiere aka Pastry Cream will have everyone thinking you went to pastry school! It's the perfect filling for donuts, eclairs, cream puffs, you name it! You can also add whipped cream to make a light, fluffy Diplomat Cream.

Updated at: Thu, 17 Aug 2023 11:35:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories852.4 kcal (43%)

Total Fat42.8 g (61%)

Carbs92 g (35%)

Sugars62.2 g (69%)

Protein22.5 g (45%)

Sodium140.9 mg (7%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cupmilk

¼ cupsugar

1 Tbspbutter

unsalted, room temperature

Instructions

Step 1

Start by whisking together egg yolks and sugar until it turns a paler yellow color and thickens.

Whisk

Step 2

Sift in your corn starch and whisk until there are no lumps visible.

Step 3

Combine your milk and vanilla bean in a small saucepan and heat on the stove until it starts to simmer.

Sauce Pan

Step 4

Remove the milk from the heat and let it sit and infuse/cool for 3-5 mins.

Step 5

Very quickly whisk in a small amount of your warm milk (1/4 cup) to the egg yolk mixture.

Step 6

Once that has been mixed well, add in the remaining milk, whisking until combined. And then strain it back into your pot.

Strainer

Step 7

Place the egg/milk mixture back onto the stove (medium heat), whisking continuously until it thickens up and very slowly starts to bubble.

Step 8

Remove from the heat and mix in the tablespoon of butter.

Step 9

Let the pastry cream cool for 10-15 mins, before adding it to a bowl and covering it tightly with plastic wrap.

Step 10

Press the plastic wrap down until it fully touches the top of the pastry cream, leaving no air bubbles.

Step 11

Place the pastry cream in the refrigerator to cool for a minimum of 2 hours or up to 24 hours. Let it come closer to room temperature for 30 mins - 1 hour before serving.

Step 12

OPTIONAL: Fold in some whipped cream to make a yummy, light Diplomat Cream.

View on Petite Cakery Blog

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