Frostings & Sauces/ Fundamentals/ Puddings & Custards

Vanilla Pastry Cream (Creme Patissiere)

May 23, 2022

This classic French custard is thick and creamy and commonly used as a filling for cakes, tarts, and pastries. It requires no baking and tastes amazing! Learn how to make it absolutely perfect.

Creme Patissiere (Pastry Cream) | prettysimplesweet.com

Vanilla pastry cream, also known as creme patissiere in French, is one of the most fundamental and classic French pastry confections. If you’ve ever had cream puffs, éclairs, or Boston cream pie, then you most likely have has pastry cream.

Pastry cream is a thick, creamy custard made of eggs or egg yolks, milk or cream, and sugar. It’s flavored with vanilla and is thickened with cornstarch and sometimes flour, too. This delicious custard is the base of many desserts, including classic souffles and is the classic filling for eclairs and cream puffs You can add butter for creaminess, whipped cream for lightness, cream cheese, fruit puree, or almond cream, or any other flavoring you want such as chocolate, coffee, lemon, etc.

With its creamy texture, this custard is perfect as a filling for pastries. It’s also delicious for fruit or berry-based trifle desserts.

Creme Patissiere (Pastry Cream) | prettysimplesweet.com

How to make vanilla pastry cream

  1. Combine egg yolks, sugar, and cornstarch. In a medium sized bowl, whisk together the egg yolks, sugar, flour and cornstarch.
  2. Heat the milk. In a medium-sized saucepan, heat the milk and vanilla together until it is steaming and very hot. Discard the vanilla pod if using.
  3. Temper the milk with the egg yolk-mixture. Slowly pour the hot milk into the egg mixture in a steady stream, whisking the egg mixture constantly.
  4. Cook the mixture. Pour the mixture back into the saucepan and heat again gently on low-medium heat. From this point on, don’t stop whisking or the mixture will curdle. It will start to become very thick. Once thick and boiling, keep whisking for about 30 seconds more before removing from the heat.
  5. Strain the custard. I highly recommend straining the thickened custard using a fine-mesh strainer to remove any curdled egg yolk. This will ensure your custard is super creamy and free of any lumps.
  6. Cool the custard in an ice bath. Fill a large bowl with a bit of cold water and ice cubes. Place your bowl of pastry cream inside the larger bowl, allowing it to cool quickly so it stops the cooking process and doesn’t create any more curdled egg.
  7. Store in the refrigerator. Once cooled, press a piece of plastic wrap directly onto the top of the custard to prevent a skin from forming. Store the pastry cream in an airtight container in the refrigerator.

Tip: For extra rich and creamy creme patisserie, add 2 tablespoons of unsalted butter to the mixture while it’s still warm. Mix in completely and allow to cool.

Creme Patissiere (Pastry Cream) | prettysimplesweet.com

Tips for making creme patisserie

  • To make a creamier pastry cream, add a few pieces of room temperature butter while the custard is warm. Add a bit at a time, and whisk until well blended (recommended).
  • To make a light pastry cream, fold in 1/2 cup soft whipped cream (made by whisking heavy cream in your electric mixer with a bit of sugar until soft peaks form).
  • Flavor the pastry cream: You can add lots of flavorings to your creme patisserie. Some of my favorites include:

    -1-2 teaspoons instant coffee powder (heat together with the milk and sugar).
    -Lemon or orange zest (heat with the milk and sugar),
    -60g/2 oz. of your favorite chocolate (whisk into the hot milk before tempering)
    -A few tablespoons of fruit puree (add once the custard has cooled).
    -Add 1/2 tablespoon alcohol of your choice to the warm custard: Grand Marinier, Limoncello, Kirsch, brandy, rum, etc.
  • I highly recommend straining the pastry cream once it’s finished cooking on the stovetop. Even though you will have continuously mixed the custard while cooking on the stove top, there is usually a bit of egg that curdles due to the heat. To remove this, strain using a fine mesh strainer.
  • Allow the custard to boil for 30 seconds. This helps activate the cornstarch and gets rid of the cornstarch flavor.

What desserts can I make with pastry cream?

How long does creme patisserie stay fresh?

Pastry cream will stay fresh in the refrigerator for up to 5 days.

Can I freeze my creme patisserie?

Yes! Store in a freezer-safe container for up to 3 weeks.

4.75 from 16 votes
Creme Patissiere (Pastry Cream) | prettysimplesweet.com
Creme Patissiere (Pastry Cream)
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
 

This classic thick and creamy custard is commonly used as a filling for cakes, tarts, and pastries. It's simple to make and tastes amazing!


Ingredients
  • 3 large (60g) egg yolks
  • 5 tablespoons (65g) granulated sugar
  • 1 1/2 tablespoons (15g) all-purpose flour
  • 1 1/2 tablespoons (15g) cornstarch
  • 1 1/4 cups (300 ml) whole milk
  • 1/2 vanilla bean, split and seeded, or 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, optional
Instructions
  1. In a medium bowl, whisk together egg yolks and sugar just until pale yellow and creamy, then whisk in cornstarch and flour. Set aside.
  2. In a medium saucepan, heat milk, vanilla pod, and vanilla seeds on medium heat just to a boil. Remove from heat and remove vanilla bean. Gradually pour the hot milk into the egg mixture while simultaneously whisking constantly until smooth.
  3. Transfer mixture back into saucepan. Cook over medium-low heat, whisking constantly and vigorously so that the eggs won’t curdle, until mixture thickens. Remove from heat and strain using a fine mesh strainer. Transfer to a medium heatproof bowl and add butter, if using. Press a piece of plastic wrap directly onto the surface of the creme patisserie to prevent it from creating a ‘skin’. Cool using a water bath.* Let cool to room temperature, then store in the refrigerator.

  4. Creme patissiere can be covered with plastic wrap and refrigerated for up to 3 days. Whisk before using to get rid of any lumps.

Recipe Notes

*Using a water bath helps cool the pastry cream quicker and stops the cooking process to prevent any more egg from curdling. To create a water bath, fill a large bowl with a bit of water and ice cubes. Place your bowl of pastry cream inside the larger one so the cold water surrounds the bowl, but does not get inside. 

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97 Comments

  • Reply
    Lisa
    July 19, 2015 at 12:29 pm

    I made this recipe today to fill some homemade cream puffs, and it was incredibly delicious, I absolutely loved it! Will definitely make it more often, thank you so much for sharing this amazing recipe 🙂

    • Reply
      Shiran
      July 20, 2015 at 3:51 am

      Thank you so much for your sweet comment, Lisa! I’m so glad you like it 🙂

      • Reply
        emiyl
        December 12, 2016 at 5:50 am

        Hi roughly how many profiteroles will this recipe fill?

        • Reply
          Shiran
          December 15, 2016 at 10:04 am

          Hi Emily, I’m not sure exactly how many, and it really depends on their size. If you plan to make a large batch of profiteroles, you should probably increase the amount of ingredients in this recipe.

      • Reply
        Alecia
        September 8, 2017 at 7:41 pm

        can I make this with out the cornstarch?

        • Reply
          Shiran
          September 11, 2017 at 3:49 am

          I prefer using both flour and cornstarch, but it’s possible. You can replace the same amount of cornstarch with flour.

        • Reply
          Minta
          April 3, 2018 at 1:54 pm

          I know I’m 2.5 years late to the conversation, but one can substitute the same amount of arrowroot powder for cornstarch in recipes. With so many corn allergies popping up these, days, it’s a good thing to know! You can also substitute golden syrup for corn syrup in recipes, but you need to stir more often & watch even more closely, as golden syrup burns more quickly than does corn syrup.

  • Reply
    Lewis Groome
    October 9, 2015 at 10:47 am

    I put all the ingredients into a pot and whisked it until smooth and then put on medium low heat and whisked constantly for 25 minutes until thickened. I then removed from heat and added the vanilla extract and 4 tbs butter for flavor and extra creaminess. It was out of this world in flavor. I then put in the fridge over night and it turned out excellent!!

    • Reply
      Shiran
      October 11, 2015 at 11:06 am

      I’m so glad you liked it! Thank you so much for sharing 🙂

      • Reply
        Lori Higgins
        February 4, 2018 at 10:41 pm

        I did them same. Adding ingredients out of order(ditz that I am)and it seems to be fine. I added just a tiny drop of almond extract with the vanilla and it tastes phenomenal! Thanks!

        • Reply
          Jo
          September 27, 2021 at 2:25 pm

          Nice, I want it to go with cherry pie filling, so that’s the answer for me!

    • Reply
      Minta
      April 3, 2018 at 1:53 pm

      I know I’m 2.5 years late to the conversation, but one can substitute the same amount of arrowroot powder for cornstarch in recipes. With so many corn allergies popping up these, days, it’s a good thing to know! You can also substitute golden syrup for corn syrup in recipes, but you need to stir more often & watch even more closely, as golden syrup burns more quickly than does corn syrup.

      • Reply
        Natalie
        October 11, 2020 at 5:17 pm

        I really need to know .. can I substitute cornstarch for shortening in this?

        • Reply
          Sue
          February 12, 2021 at 6:58 pm

          No – two completely different animals

  • Reply
    Geoff
    December 5, 2015 at 10:32 am

    Making this today for my wifes birthday cake. She loved the cakes from freemont Bakery but it closed years ago. I hope this is close , will let you know

    • Reply
      Shiran
      December 5, 2015 at 4:15 pm

      This is a very classic recipe so I hope she loves it! Happy birthday! 🙂

  • Reply
    Nena
    December 27, 2015 at 3:40 am

    I used this recipe in a trifle I made for Christmas dinner. It was delicious. My family has been asking me for the recipe. Thank you.

    • Reply
      Shiran
      December 28, 2015 at 4:53 am

      It warms my heart hearing that, Nena! Thank you so much for your comment. I hope you and your family had a great holiday!

    • Reply
      Steph
      August 2, 2020 at 12:02 pm

      I made this today to fill some tart cases after we picked some fresh strawberries, first time making it and it turned out beautifully!

  • Reply
    Lisa
    December 28, 2015 at 9:12 pm

    Hi, Can heavy whipping cream be used in place of whole milk in this recipe?

    • Reply
      Shiran
      December 29, 2015 at 9:48 am

      Hi Lisa 🙂 Yes, you can – same amount. It would taste delicious, but with the milk it would be a bit lighter. You can also use a mix if you want.

  • Reply
    Linda
    January 2, 2016 at 2:52 am

    Hi! I just made this today, and I actually neeeded to add 1.5 tbsp extra of cornstarch after I put it in the fridge the first time. I didn’t time how long I cooked it, but it appeared pretty thick. When I cooked it the second time, I saw the difference. It is delicious though. Even when it wasn’t set.

    • Reply
      Shiran
      January 4, 2016 at 10:24 am

      Hi Linda! Next time try to cook it longer because the longer you cook it, the thicker it gets, and then give it enough time to chill until set. The consistency should be similar to cream, so it’s good for trifle or as tart filling, for example. I’m glad it was delicious, though 🙂

  • Reply
    Joan
    January 18, 2016 at 1:06 pm

    Hi, could I use semi skimmed milk&I not full fat,

    • Reply
      Shiran
      January 18, 2016 at 1:12 pm

      Hi Joan, I wouldn’t recommend it because the flavor won’t be as good and it would make the CP thin rather than thick and creamy.

      • Reply
        Lori Higgins
        February 4, 2018 at 10:43 pm

        Kinda wondering why you’d used low fat milk on such a high fat desert. Just sayin….

    • Reply
      Roxanne
      August 24, 2017 at 7:41 pm

      I make creme Patisserie with 1% milk all the time and it is delicious. 2% milk is even better. We eat it as a custard or I use it in my pastries and tarts. It’s lighter but rich a creamy nonetheless. Hope this helps.

  • Reply
    Joan
    January 19, 2016 at 6:10 am

    Ok thanks for that, will buy some full fat milk then.

  • Reply
    Heather
    January 21, 2016 at 6:53 pm

    This is the first time I made this. I’m letting it chill to room tempature now. So far it has turned out better then expected. I made this to fill some crepes I made the other day. I will let you know how everything turns out. Thank you so much for this recipie!

    • Reply
      Shiran
      January 22, 2016 at 5:52 pm

      I’m glad you like it! 🙂 and just so you know, it pairs perfectly with fresh fruit!

  • Reply
    Heather
    January 29, 2016 at 10:26 pm

    This was absolutely perfect. I’m making again later this week to bring to work. Thanks so much for this recipie! I’m going to try to add whipped cream this time to see how it turns out 🙂

    • Reply
      Shiran
      January 30, 2016 at 6:32 am

      Thanks for letting me know, Heather! 🙂 That sounds like a good idea – the whipped cream makes it lighter and mousse-like.

  • Reply
    Beth
    April 5, 2016 at 12:47 pm

    If I wanted to add cream cheese, would I add it at the end in place of the butter? How much would you recommend adding? Thank you!

    • Reply
      Shiran
      April 6, 2016 at 6:04 am

      Hi Beth, it depends on what you want to make. Is it cheesecake mousse, tart filling? How strong do you want the flavor to be? Let me know and I’ll try to help.

  • Reply
    Maye
    April 12, 2016 at 11:14 pm

    I thought adding the butter to the pastry cream was creme mousseline 😮

    • Reply
      Shiran
      April 14, 2016 at 3:34 am

      Hi Maye, you’re right, but there’s no butter in the recipe. I only mention it in my notes because I think it tastes much better with butter.

  • Reply
    gigi
    April 13, 2016 at 6:59 am

    Pls. let me know if this pastry cream is the same as the filling for portuguese custard tarts? Except that portuguese custard tarts are baked after filling them up with the egg custard?

    • Reply
      Shiran
      April 14, 2016 at 3:43 am

      Both are classic pastry cream so it’s very similar. Usually for the tarts the pastry cream would be a bit sweeter.

  • Reply
    gigi
    April 14, 2016 at 7:13 am

    Thanks Shiran. Wish u could post the portuguese tarts sometime.

    • Reply
      Shiran
      April 14, 2016 at 10:14 am

      I’ll add it to my list 🙂 but it’s a long list!

  • Reply
    Ana
    April 23, 2016 at 9:31 pm

    Hi Shiran. I’m thinking of making this to sandwich together 2 sour cream/cherry ring/donut cakes, then decorate on top with chocolate glaze/decorations for my sons 18th birthday. Would the cream flavour work with the cake? Thank you.

    • Reply
      Shiran
      April 24, 2016 at 7:04 am

      Hi Ana, the cream flavor is subtle so it works well with many other flavors. Can you please explain further what kind of cake are you making?

  • Reply
    Ana
    April 24, 2016 at 7:32 am

    Hi Shiran. It’s a ring shaped cake (like a donut). I’m thinking of placing one on top of the other to give the cake some height & then decorate it. Thank you.

    • Reply
      Shiran
      April 27, 2016 at 1:21 pm

      Hi Ana, I usually pair this pastry with a sponge cake and berries and it’s wonderful together. I think that it goes well with vanilla cake and fresh fruit. It would make a thin layer because it’s not as thick as buttercream. Just make sure to chill it long enough so it would firm up.

  • Reply
    Angela
    May 30, 2016 at 2:34 pm

    Hi Shiran how long could you keep this for? I am going to make it for an afternoon tea on 18th June to put in mini fruit tarts and wandered if it could be made a couple of days in advance.

    • Reply
      Shiran
      May 30, 2016 at 4:04 pm

      Hi Angela, creme patissiere keeps well for 3 days in the fridge, so yes, you can cover it and refrigerate for a couple of days, then use it for your tarts. Make sure to whisk it before using until smooth.

  • Reply
    Firefly
    July 7, 2016 at 5:49 am

    For my birthday (July 6th) I made a white cake, used this cream for a filling and your chocolate ganache recipe to glaze it with. It turned out wonderful and they both worked with the cake so well! After a night in the fridge, this cream actually made it even moister. The cream itself tastes amazing as well! I’d definitely make it again as an individual dessert!

    • Reply
      Shiran
      July 7, 2016 at 5:56 am

      I’m so glad to hear that! I like using it as a filling for cake with fresh raspberries. Thank you so much for your comment, and happy birthday! 🙂

  • Reply
    Eliza
    August 24, 2016 at 2:37 am

    Hi, I am just wondering if this could be made without the cornstarch?

    • Reply
      Shiran
      August 25, 2016 at 4:53 am

      Hi Eliza, I prefer using both flour and cornstarch, but you can use only flour (replace the cornstarch with flour).

  • Reply
    DAVID
    September 16, 2016 at 9:38 am

    Hi Shiran, I just ran across this recipe and it looks like just what I was looking for. Just a couple of substitution questions: Can I use 1/2 and 1/2 instead of milk? What effect would it have? Also my milk is never whole but 1%or 2% thanks to my wife. Would that be better than the 1/2 and 1/2?

    • Reply
      Shiran
      September 19, 2016 at 9:54 am

      Hi David. It’s ok to use half and half. The pastry cream would be more rich, and taste delicious. It’s better than low fat milk, which I don’t recommend using.

      • Reply
        David
        September 19, 2016 at 10:24 am

        Thank you. I plan to use it in a trifle and it certainly seems better than vanilla pudding.

  • Reply
    Netia
    September 19, 2016 at 11:11 pm

    Hi Shiran,

    I was wondering if the PC was firm enough to fill a 2 or 3 layer cake? Thank you 🙂

    • Reply
      Shiran
      September 21, 2016 at 10:15 am

      Hi Netia 🙂 Pastry cream pairs well with vanilla cake and fresh fruit. It’s not firm, so here’s what I usually do; I make another frosting to frost the entire cake and use this frosting to create a border on top of each layer, then fill it with the pastry cream. I do the same when using lemon curd, so it won’t leak.

  • Reply
    Carine
    October 4, 2016 at 2:28 am

    Hi there! I do not have heavy cream. Is it alright to use whipped cream made out of whipping cream instead?

    • Reply
      Shiran
      October 5, 2016 at 6:03 am

      Yes, that’s ok!

  • Reply
    Andrea
    December 14, 2016 at 4:38 pm

    If I don’t add cornstarch, will that change the consistency of the filling drastically?

    • Reply
      Shiran
      December 15, 2016 at 9:33 am

      Hi Andrea, I like using both flour and cornstarch for the best result, but you can use only flour, just replace the cornstarch with flour.

  • Reply
    Leisa
    December 23, 2016 at 5:44 pm

    Hi Shiran. Once cooled, would this cream be thick enough to pipe into brandy snaps? Thank you 🙂

    • Reply
      Shiran
      December 24, 2016 at 2:39 pm

      It is a bit soft but if the brandy snaps aren’t too thick, it should be ok. It would be better if you add whipped cream (read my second note in the post above) and chill the pastry cream before filling.

  • Reply
    Beth
    January 24, 2017 at 9:32 am

    This looks perfect for the Boston cream pie cupcakes I am going to make! Do you think I could replace the cornstarch and/or the flour with arrowroot?

    • Reply
      Shiran
      January 25, 2017 at 1:26 pm

      Hi Beth, I’m guessing you can but since I haven’t tried it, I can’t say for sure. It might be better to look for a recipe that’s using it.

  • Reply
    Pam
    April 21, 2017 at 7:16 pm

    Hi Shiran!
    I’m making a 2 layer white cake (topped with fresh blueberries) and am going to fill it with your custard recipe (adding 1/2 cup of fresh whipped cream.) My question is can I omit the flour/cornstarch and replace it with an extra yolk? Thank you for your recipes and your reply!

    • Reply
      Shiran
      April 23, 2017 at 5:22 am

      Thank you Pam! The binding agent in pastry cream is flour/cornstarch and what thickens the custard, so I don’t recommend skipping it. Additional eggs may act as a thickener, but the result won’t be the same.

  • Reply
    Kao
    June 1, 2017 at 1:56 pm

    Hi Shiran, the custard recipe looks very good. If I wanted to add cream cheese to the custard, what would be the procedure?
    As for the coffee powder or matcha powder, should I add the powder during step 2 (heat together with milk and vanilla)?
    The filling will be for cream puff. Thanks very much!

    • Reply
      Shiran
      June 3, 2017 at 5:20 pm

      Hi Kao. If you want to add cream cheese, let the pastry cream cool to room temperature, and only then whisk in the cheese. If you are making cheese mousse and would like to add whipped cream as well, fold it into the mixture after you add the cream cheese. As for the powder, it depends which powder but generally yes, you need to add it to the milk.

  • Reply
    Beth
    June 8, 2017 at 1:48 am

    Hi Shiran,

    I’m making choux puffs and am planning to make a basil and asiago creme pat to fill them. I need it to be extra thick in consistency(cooking longer and maybe more cornstarch) and am thinking of adding whipped cream to make it lighter-but I’m worried the cream would make it too sweet. Also, I am unsure at what point to add the basil and asiago(the cheese needs to melt so i was thinking with the milk?) Advice would be much appreciated, thank you so much!

    Also, for vanilla extract, is that fine to be added with the milk or should it be added at a later stage?

    • Reply
      Shiran
      June 19, 2017 at 4:35 am

      Hi Beth, definitely add whipped cream to make it lighter, it won’t be too sweet. Add the basil with the milk for the best flavor, then later remove the basil leaves. Add the cheese at the end (but before adding the whipped cream), while the mixture is still warm, so it would melt. Add the vanilla extract with the milk. Good luck!

  • Reply
    teri
    June 17, 2017 at 12:32 am

    hi:) I made my custard, but want to blend it with my IMBC….is that do able…or can I only mix the custard with whipped cream?…thanks for any help, teri

    • Reply
      Shiran
      June 19, 2017 at 4:26 am

      Hi Teri, I haven’t tried mixing it with buttercream, but for vanilla buttercream, I just add vanilla extract. For creamy pastry cream, I like to add some butter add whipped cream.

  • Reply
    Tami
    October 16, 2017 at 8:20 pm

    This looks so delicious. Do you think I could use almond flour in place of the all purpose?

    • Reply
      Shiran
      October 19, 2017 at 8:39 am

      Hi Tami, since the flour and cornstarch help in thickening the cream, it’s not recommended to use something else instead.

  • Reply
    Stephanie
    December 6, 2017 at 5:12 pm

    Hi Shiran!
    So, need some trouble-shooting tips…I used duck eggs instead of chicken eggs (all that was on hand) they are larger but I measured them out to the right amount. However, the custard came out very eggy and floury tasting and I cooked it for quite a long time. The consistency is beautiful but the taste not so much :/
    Thoughts?
    Stephanie

    • Reply
      Shiran
      December 7, 2017 at 9:57 am

      Hi Stephanie! I don’t know how it tastes with duck eggs, although I believe it should be ok. This is a classic basic recipe for pastry cream. Usually I use it as a filling for cakes, tarts, or donuts, or top it with fruits, and it tastes great together. If you tried it while still warm then it can taste a bit eggy and floury, but after a few hours in the fridge it should taste much better. You can add flavors to it if you like, like extracts or spices, or, I recommend mixing it with room temperature butter, or whipped cream. Adding more vanilla extract can also make a big difference. I hope this helps!

  • Reply
    Jan Mowbray
    December 24, 2017 at 12:58 pm

    This an excellent recipe. One thing I would suggest is to advise people not to use the finished product until it is cold, otherwise, it doesn’t stay in place so well. Also, the recipe says the yield is one cup. I needed 2 cups so I doubled the recipe. Given the starting milk quantity is 1 1/4 c, then add the egg yolks and everything else, I should have known the outcome was going to be well over 1 cup. I ended up with around 4 cups. I shoud have stuck with the original amounts. Anyway, it won’t go to waste. Thank you for an excellent recipe, quickly and easily made.

  • Reply
    Sydney
    December 24, 2017 at 2:49 pm

    Hi Shiran and fellow readers,

    Just want to share that this delicious recipe works with vegan butter and coconut milk! I have a dairy allergy that prevents me from using traditional butter and milk. I’m able to use eggs, so that wasn’t an issue. Tastes amazing with my also dairy-free choux pastry puffs and swirls! I used everything in the same amounts 😀 Thanks for sharing!

    • Reply
      Shiran
      December 26, 2017 at 10:01 am

      Thank you for sharing Sydney!

  • Reply
    Katie
    May 25, 2018 at 6:07 pm

    Hi Shiran! I’m making a monster cake for my son. Would it be thick enough to put through the middle, but still ooze out when you cut into it. Also, I’m making a vanilla cake(to go with it) and I was wondering what fruit or other flavors would be good to pair with it( he’s five, and I’m thinking of dying the Creme pat green). Any thoughts? Thanks, Katie

    • Reply
      Shiran
      May 27, 2018 at 8:58 am

      Hi Katie! After refrigeration it would be thick enough to put between the layers. It is quite soft, but I did use it in layer cakes before. You can’t frost the outside of your cake with it though. Berries work well with it. Happy Birthday 🙂

  • Reply
    Linda
    July 8, 2018 at 8:29 am

    Hi Shiraz, my girlfriend is making my daughters wedding cake. My daughter has asked for one of the fillings to be pastry cream with Nutella folded in. Does it matter to fold or mix in? Can you freeze pastry cream?

    • Reply
      Shiran
      July 11, 2018 at 8:23 am

      Hi Linda, I don’t recommend freezing pastry cream because it can break. If you add another ingredient to the pastry cream, you can just mix it in. The only ingredient that needs to be folded is whipped cream.

  • Reply
    Kara
    September 5, 2018 at 4:20 pm

    Very good. Mixed with whipped cream for eclair filling. I added all the ingredients at once and then whisked constantly over medium low heat. Also used 3 Tbs cornstarch and omitted flour. Perfection

  • Reply
    Sandy
    January 12, 2019 at 4:40 pm

    Hi Shiran… I need this filling for a fruit tart. Like you mentioned in one of the comments a tart filling has to be sweet. So do I stick to the exact recipe or do I need to add more sugar? And also do u recommend I add butter or what should the texture be like? Thanks in advance

    • Reply
      Shiran
      March 5, 2019 at 4:37 am

      You can just stick to the recipe!

  • Reply
    Tulin
    May 8, 2019 at 5:43 am

    Hi, I have read that you use it with layer cakes. I will be using it adding whipped cream to fill a layer cake, would you suggest adding butter too or just sticking to the whipped cream?

  • Reply
    Mahshid Alipour
    June 12, 2019 at 10:25 pm

    Hi,

    Tried it several times and I loved it!
    Question, Can I use Almond Milk instead of milk?
    Thanks!

  • Reply
    Toni
    August 25, 2019 at 3:13 pm

    I watch them repeatedly make this on The British Baking Show. I am curious why they and your recipe doesnt include tempering the eggs so they wont curdle. Is there a reason for that?

    • Reply
      Laci
      February 27, 2022 at 9:34 am

      There is tempering. Some of the hot milk mixture is streamed into the egg mixture while whisking to temper. Then that is added back to the rest of the milk on the stove to continue cooking to thicken.

  • Reply
    Angelea Iafornaro
    October 25, 2019 at 6:34 pm

    This recipe was so so yummy! I’ve made lots of variations of pastry cream before, but this was the first time using flour. I loved how smooth and flavorful it was. I used half a juicy Tahitian vanilla bean, and strained it while still warm (I like to do this just in case any lumps), then added 2 tablespoons butter and 1/4 tsp almond extract. Perfection!!

  • Reply
    Kim
    January 14, 2020 at 10:00 pm

    I added 2.5 tsp of Kahlua and it was indeed phenomenal. I also substituted vanilla paste for the vanilla bean. Thank you!!!

  • Reply
    Linda Blume
    January 30, 2021 at 2:10 pm

    Really easy and turned out perfect, thanks!

  • Reply
    Tammie
    March 9, 2021 at 2:30 pm

    Just finished watching the spring baking championship show. One of the bakers made a cherry pastry cream. I’ve made a lemon pastry cream a few times but the flavor is very subtle. I know it states we can add fruit puree in the notes but how strong is that flavor really going to be? If it’s light is there a way to make it stronger without the use of alcohol ? This recipe looks interesting. It will be the 1st time using both flour and cornstarch. Hope to hear back from you soon. Thanks!

    • Reply
      Shiran
      April 20, 2021 at 3:25 pm

      Hi Tammie, this was a general note about pastry creams and how they can be used. I would recommend following a recipe for the specific fruit you want to incorporate into your pastry cream.

  • Reply
    Laci
    February 27, 2022 at 9:31 am

    I added butter for richness. After chilling I also added 2 tsp of cinnamon spice emulsion and some fresh ground cinnamon and whisked. It was like a snickerdoodle!! Lots of other ways I’m sure you could try different flavor using this recipe as a base.

  • Reply
    EMMA CALLAGHAN
    May 21, 2023 at 3:28 pm

    Hi. What quantity of pastry cream does this recipe make?

    • Reply
      Stephanie @ Pretty.Simple.Sweet.
      May 21, 2023 at 3:43 pm

      Hi Emma, I haven’t weighed the final recipe, but it yields approximately 14-16oz (1.67-2 cups) based on the quantity of ingredients used.

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