Pastry Cream, Creme Patisserie

This basic pastry cream recipe is the base for filling many pastries, pies, cakes, and tarts. Pastry cream can be flavored in a variety of ways, is an incredibly versatile dessert component, and is also the base for making sweet souffles!

📝 Ingredients

• 100 grams (1/2 cup) granulated sugar
• 110 grams (6 large) egg yolks
• 30 grams (1/4 cups) cornstarch
• 1/4 teaspoon kosher salt
• 568 grams (2 1/2 cups, 600 ml) whole milk
• 1 1/2 teaspoons vanilla extract or vanilla paste (optional)
• 28 grams (2 tablespoons) unsalted butter, cut into small pieces

👨‍🍳 Instructions

1. 1Measure out all of the ingredients. Cut the...: Measure out all of the ingredients. Cut the butter into small pieces.
2. 2In a large mixing bowl, beat the egg...: In a large mixing bowl, beat the egg yolks (110 grams, 6 large) with the sugar (100 grams, ½ cup), cornstarch (30 grams, ¼ cup), and salt (¼ teaspoon) with a whisk until foamy and about double in size. This will ensure a smooth pastry cream.
3. 3In a saucepan, heat the milk (568 grams,...: In a saucepan, heat the milk (568 grams, 2 ½ cups) until it starts to boil.
4. 4Temper the egg yolks by slowly pouring about...: Temper the egg yolks by slowly pouring about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl while you whisk and pour.
5. 5Pour the milk/egg mixture back into the pot...: Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over low heat, whisking continuously, until the mixture thickens and starts rapidly bubbling. Do not rush this process.
6. 6Pour the hot pastry cream through a fine...: Pour the hot pastry cream through a fine mesh sieve.
7. 7If you are adding any chocolate or other...: If you are adding any chocolate or other flavorings, they can be whisked in at this point. Add the butter (28 grams, 2 tablespoons) and vanilla (1 ½ teaspoons) and whisk in.
8. 8Place a piece of plastic wrap right on...: Place a piece of plastic wrap right on top of the pastry cream and refrigerate until ready to use.
9. 9Pastry cream can be stored in an airtight...: Pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.