Chapter 1 : Pastry Cream | Custards

Pastry Cream (Crème Pâtissière)

A smooth vanilla custard used in fruit tarts, cream puffs, cakes, and pastries.

Pastry cream teaches one of the most important pastry skills: controlled thickening through heat and starch.

Ingredients

• 500ml whole milk

• 125g sugar

• 45g cornstarch

• 5 egg yolks

• 1 tsp vanilla or 1 vanilla bean

Before You Start

• Stir constantly while cooking

• Scrape the corners of the saucepan to prevent burning

• Tempering the eggs prevents curdling

Method

1. Prepare the Egg Mixture

Separate egg yolks into a bowl.

👉 Save the egg whites for another recipe

Add:

• half of the sugar

• cornstarch

Use 2 tablespoons of the measured milk and mix until smooth.

2. Add Vanilla

Add vanilla extract or split and scrape the vanilla bean into the mixture.

3. Heat the Milk

In a saucepan, combine:

• remaining milk

• remaining sugar

Heat until steaming and just beginning to boil.

Turn off the heat.

4. Temper the Egg Yolks

Slowly pour the warm milk into the egg mixture while whisking continuously.

👉 This step gently raises the temperature of the eggs and prevents scrambling.

5. Cook the Custard

Return the mixture to the saucepan.

Cook over medium-low heat while stirring constantly.

Make sure to:

• scrape the sides

• scrape the corners

• stir from the bottom upward

👉 This ensures even cooking and prevents burning.

Continue cooking until the pastry cream becomes thick and begins bubbling.

This means the starch is fully cooked.

6. Cool the Custard

Transfer pastry cream into a container.

Cover the surface directly with plastic wrap to prevent a skin from forming.

Refrigerate until ready to use.

Storage

Pastry cream can be stored in the refrigerator for up to 5 days.

Before using:

• whisk until smooth
  or

• blend briefly for a silkier texture

What to Look For

• smooth texture

• glossy finish

• thick but creamy consistency

Common Mistakes

• cooking too fast → scrambled texture

• not stirring corners → burnt custard

• undercooking → thin pastry cream

• skipping plastic wrap → dry skin forms

Important Insight

Pastry cream thickens through both:

👉 egg yolks
👉 cornstarch

The balance between the two creates a stable but creamy texture.