Creamy, dreamy, and utterly irresistible, Vanilla Pastry Cream Filling (Crème Pâtissière) is truly the backbone of countless French desserts. With its silky texture and rich vanilla flavor, this classic custard transforms simple pastries and cakes into showstoppers. Whether piped into éclairs, spooned into fruit tarts, or layered between cake sponges, one batch of homemade pastry cream unlocks endless dessert possibilities—and there’s nothing quite as satisfying as making it from scratch in your own kitchen.
Ingredients You’ll Need
Vanilla Pastry Cream Filling (Crème Pâtissière) is all about quality and simplicity. These humble ingredients come together to create something magical, each one bringing its own unique contribution to the flavor, texture, and luscious character of the custard.
- Whole milk: Provides richness and a smooth, creamy base for the pastry cream.
- Granulated sugar: Sweetens the filling and helps balance the flavors; dividing it sharpens each step.
- Salt: Just a pinch enhances all the other flavors, making the vanilla pop.
- Vanilla bean or pure vanilla extract: Brings that signature aromatic warmth—is there anything more inviting?
- Egg yolks: Deliver the rich body and color that set classic pastry cream apart from other fillings.
- Cornstarch: Thickens the cream for that perfect spoonable texture, without heaviness.
- Unsalted butter: Adds gloss and a touch of luxurious richness to finish the custard beautifully.
How to Make Vanilla Pastry Cream Filling (Crème Pâtissière)
Step 1: Gently Infuse the Milk
Start by combining the whole milk, half of your sugar, a pinch of salt, and the split vanilla bean (if using) in a medium saucepan. Place it over medium heat and stir occasionally until the mixture is just about to simmer. This gentle infusion coaxes out every bit of vanilla flavor, making your Vanilla Pastry Cream Filling (Crème Pâtissière) sing with pure, aromatic warmth. If using vanilla extract, hold off on adding it until the end for maximum flavor.
Step 2: Whisk the Egg Yolks and Sugar
In a separate bowl, vigorously whisk together the egg yolks, remaining sugar, and cornstarch until the mixture is pale and smooth. This step is crucial; thorough whisking dissolves the sugar and ensures that the cornstarch is evenly distributed, giving your pastry cream that signature silky consistency.
Step 3: Temper the Eggs
To keep the yolks from scrambling, slowly pour about half a cup of the hot milk mixture into the egg yolk blend, whisking constantly. This gradually raises the temperature of the eggs, which is the secret to a lump-free and luxuriously smooth Vanilla Pastry Cream Filling (Crème Pâtissière). Once combined, gradually whisk the tempered yolk mixture back into the saucepan with the remaining milk.
Step 4: Cook and Thicken
Return the saucepan to medium heat and keep whisking—don’t wander away! In about 2 to 4 minutes, the mixture will thicken and start to bubble. The moment you see big, slow bubbles, let it cook (while whisking) for another 30 seconds to ensure the cornstarch is fully activated and the cream is thick and glossy.
Step 5: Finish with Butter and Strain
Pull the pan off the heat and immediately whisk in the butter (and vanilla extract, if that’s what you’re using). The residual warmth will melt the butter, adding shine and a velvety finish. For the ultimate in smoothness, strain your pastry cream through a fine mesh sieve into a clean bowl—this step is worth every second.
Step 6: Chill Properly
To prevent a skin from forming, press plastic wrap directly onto the surface of your Vanilla Pastry Cream Filling (Crème Pâtissière). Chill for at least two hours before using. This downtime lets the flavors meld and gives the cream its ideal consistency—totally worth the wait!
How to Serve Vanilla Pastry Cream Filling (Crème Pâtissière)
Garnishes
Elevate your Vanilla Pastry Cream Filling (Crème Pâtissière) by topping it with a sprinkle of fresh berries, toasted sliced almonds, or a dusting of powdered sugar. A little whipped cream piped alongside adds a whimsical touch, while grated dark chocolate or citrus zest gives a pop of color and a hint of sophistication.
Side Dishes
Pairing this filling with crisp, delicate pastries—like choux or buttery pâte sucrée—turns tea time into a special affair. For a restaurant-level finish, serve it with a small glass of dessert wine or alongside a blend of seasonal fruit. Even a slice of simple sponge cake becomes something extraordinary when partnered with this classic custard.
Creative Ways to Present
Vanilla Pastry Cream Filling (Crème Pâtissière) is so versatile! Spoon it into tart shells and top with fruit for a bakery-worthy dessert, or pipe it into éclairs and cream puffs for an elegant treat. Swirl it between cake layers, or even dollop it into parfait glasses with crumbled cookies and berries for a quick, impressive dessert that’s bound to wow your guests.
Make Ahead and Storage
Storing Leftovers
Any leftover Vanilla Pastry Cream Filling (Crème Pâtissière) should be stored in an airtight container in the refrigerator. Make sure the surface is covered with plastic wrap to prevent a skin from forming. Properly stored, it will stay fresh for up to three days, retaining its silky texture and deep vanilla flavor.
Freezing
While not always recommended, you can freeze pastry cream if needed. Place the cooled cream in a freezer-safe container with plastic wrap pressed against the surface and seal tightly. Defrost overnight in the refrigerator and re-whisk before using. Keep in mind, the texture might be slightly less smooth, but it works in a pinch for fillings and layers.
Reheating
If your chilled Vanilla Pastry Cream Filling (Crème Pâtissière) feels a bit too thick, gently reheat it in a saucepan over low heat, whisking constantly until smooth. If necessary, add a splash of milk to restore that perfect creamy consistency. Avoid overheating to prevent any curdling—patience is key!
FAQs
Can I make this recipe with non-dairy milk?
While whole milk provides the creamiest results, you can substitute a high-fat non-dairy milk like coconut or oat for a vegan version. Note that the flavor and texture of your Vanilla Pastry Cream Filling (Crème Pâtissière) will change slightly, but it can still be delicious!
What if I don’t have a vanilla bean?
No vanilla bean? No problem! Use pure vanilla extract instead; just add it after cooking and before chilling for the best flavor. It’s a convenient swap that still delivers fantastic results.
Why did my pastry cream turn lumpy?
Lumps are usually caused by overheating or not whisking constantly. If this happens, don’t worry—simply strain your pastry cream through a fine mesh sieve while it’s still warm. This extra step smooths out any mishaps and ensures your filling is velvety and luxurious.
Can I lighten the pastry cream?
Absolutely! For a lighter, mousse-like texture, fold in some whipped cream once your Vanilla Pastry Cream Filling (Crème Pâtissière) is chilled. This trick is especially lovely for cake or tart fillings.
How do I know when the pastry cream is thick enough?
The filling should coat the back of a spoon and hold a soft shape when dolloped. You’ll notice it begins to bubble lazily; once it reaches this stage and bubbles for about 30 seconds, it’s ready to be removed from the heat.
Final Thoughts
If you’ve never made your own Vanilla Pastry Cream Filling (Crème Pâtissière), this is your sign to dive in! There’s something magical about transforming simple pantry staples into a French patisserie-worthy treat. Whether you’re filling éclairs, tarts, or cakes, this recipe is sure to become your new favorite go-to for creamy, irresistible sweetness.
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Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus chilling)
- Yield: About 2 cups
- Category: Filling
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Learn how to make a delicious Vanilla Pastry Cream Filling, also known as Crème Pâtissière, perfect for filling éclairs, cream puffs, fruit tarts, or layering in cakes.
Ingredients
Milk Mixture:
- 2 cups whole milk
- 1/2 cup granulated sugar (divided)
- 1/4 teaspoon salt
- 1 vanilla bean (split and scraped) or 1 tablespoon pure vanilla extract
Egg Yolk Mixture:
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter (cut into small pieces)
Instructions
- Prepare Milk Mixture: Heat milk, half of sugar, salt, and vanilla in a saucepan until simmering.
- Combine Egg Yolk Mixture: Whisk egg yolks, remaining sugar, and cornstarch until smooth.
- Temper Eggs: Slowly add hot milk to egg mixture, then cook until thickened.
- Finish Pastry Cream: Remove from heat, whisk in butter and strain mixture for smoothness.
- Chill and Use: Cover and chill for 2 hours before using.
Notes
- This pastry cream is perfect for filling various pastries and can be made ahead.
- For a lighter texture, fold in whipped cream before using.
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
