Creme Patissiere Recipe

This recipe for vanilla pastry cream is a total game-changer because it transforms everyday desserts into luxurious treats with its silky, rich texture and authentic vanilla flavor. I love how it makes me feel like a pro in the kitchen while still being simple enough to whip up on a cozy evening at home.

I adore creating Crème Pâtissière, as it yields the most satisfying creamy filling for pastries. A superb base of whole milk and fresh vanilla bean makes this crème very rich.

Egg yolks and granulated sugar give it a silky texture. Cornstarch ensures thickness and stability.

Unsalted butter rounds it out to an almost-too-luxurious level.

Ingredients

Whole Milk: A dense supply of calcium and protein, with a gratifyingly rich consistency.

Vanilla Bean: Offers a sweet, aromatic scent that increases flavor depth.

Yolk from eggs: Contributes protein and richness, creating a silken texture.

Sugar, in granulated form, is carried by the sugar bowl to balance the flavors of the cream.

Cornstarch: Thickens the blend and gives it a smooth, custard-like consistency.

Butter without salt: Contributes a smooth, rich texture and an opulent feel to the mouth.

Ingredient Quantities

• 500 ml whole milk
• 1 vanilla bean, split and scraped
• 6 large egg yolks
• 125 g granulated sugar
• 40 g cornstarch
• 30 g unsalted butter

Instructions

1. In a medium saucepan, combine the milk and vanilla bean with its seeds. Heat the mixture over medium heat until it just starts to simmer. Take it off the heat and let it steep for 10 minutes.

2. In another bowl, beat the egg yolks and granulated sugar together until the mixture is smooth and a bit pale.

3. Sift the cornstarch into the egg yolk and sugar mixture and whisk until smooth and fully incorporated.

4. Slowly add the warm milk to the egg mixture, whisking all the while to keep the eggs from scrambling.

5. Return the mixture to the saucepan. Place it over medium heat and stir constantly with a whisk until the mixture thickens and starts to boil, around 1-2 minutes.

6. When the mixture thickens, take the pan off the heat and immediately pour the pastry cream through a fine-mesh strainer and into a clean bowl. The strainer will catch any lumps, ensuring that your cream is perfectly smooth.

7. When the pastry cream is hot, add the unsalted butter. Stir until fully melted and incorporated.

8. Plastic wrap must be used to cover the surface of the pastry cream, and it must be pressed directly onto the surface to prevent a skin from forming.

9. The pastry cream must first cool to room temperature and then chill thoroughly in the refrigerator until it is completely cold, which usually takes about 2 hours.

10. Before using, give the pastry cream a good stir to smooth it out. Use in your pastries or desserts as desired.

Equipment Needed

1. Medium saucepan
2. Whisk
3. Medium bowl
4. Fine-mesh strainer
5. Sifter
6. Plastic wrap
7. Measuring cup
8. Measuring spoons
9. Knife
10. Cutting board

FAQ

• What is Crème Pâtissière?Pastry cream is rich and creamy. It is used as a filling for all sorts of pastries, cakes, and tarts. In texture and taste, it is like a custard that is a little thicker, a little more substantial, and a little less sweet.
• Can I use vanilla extract instead of a vanilla bean?Certainly, you can use 2 teaspoons of vanilla extract as a substitute for the vanilla bean, but adding the extract after cooking is going to render a flavor profile much more similar to that of the vanilla bean.
• How do I prevent the Crème Pâtissière from forming a skin?To prevent the formation of a skin on the hot pastry cream, press a piece of plastic wrap directly onto its surface as it cools.
• Can Crème Pâtissière be made in advance?
  Yes, it can be made ahead and stored in the refrigerator for up to 3 days. Ensure it’s well-covered to maintain freshness.
• What should I do if my Crème Pâtissière is lumpy?In the event you find lumps, you should pass the mixture through a fine-mesh sieve before cooling to achieve a smooth consistency.
• Can this recipe be made dairy-free?Certainly! You can replace the whole milk with a non-dairy option such as almond or coconut milk, and you can use a plant-based butter alternative.

Substitutions and Variations

Almond milk or oat milk can be used to substitute for whole milk in a dairy-free version.
If a vanilla bean is not accessible, use 1 teaspoon of vanilla extract in its place.
You can substitute granulated sugar for an equal amount of caster sugar or use a slightly lesser quantity of honey. However, doing so may significantly alter the flavor of the dish.
Potato starch or arrowroot powder can be substituted for cornstarch in equal amounts.

Pro Tips

1. Infuse the Vanilla Longer For a more intense vanilla flavor, consider letting the milk and vanilla bean mixture steep for a longer period, such as 20–30 minutes, before proceeding with the recipe. This will allow the vanilla to infuse more deeply.

2. Temper the Eggs When adding the warm milk to the egg mixture, start by adding just a small amount of the hot milk to the eggs while whisking vigorously. This will gently raise the temperature of the eggs and reduce the risk of scrambling.

3. Whisk Constantly Once you return the mixture to the saucepan, make sure to whisk constantly and pay close attention to the bottom of the pan to prevent the pastry cream from sticking or burning.

4. Cool Rapidly To quickly cool down the pastry cream after it’s cooked, set the bowl containing the cream in a larger bowl filled with ice water. This will speed up the cooling process and help prevent the formation of a skin.

5. Adjust Thickness If you find the pastry cream too thick after chilling, you can whisk in a bit of cold milk or cream to reach your desired consistency before using it.