Jump to Recipe
Pastry cream shouldn’t be intimidating. Make this simple crema pasticcera recipe like the Italians do for countless desserts and pastries, like zeppole di San Giuseppe, Mimosa cake and more.
This pastry cream recipe is so easy to make, you’ll be patting yourself on the back when you see and taste the results!
As an Amazon Associate I earn from qualifying purchases.
I also have a twist on this crema pasticcera that I think tastes even better than the original. It’s lighter and can be used in so many ways, or just eaten from a bowl (you can’t really do that with pastry cream).
What is Crema Pasticcera?
As the name suggests, pastry cream is used in pastries and cakes. It’s a sort of custard, but with an additional thickener like flour, or starch. In France it’s called crème pâtissière (Brits nickname it creme pat), and it Italy it is known as crema pasticcera. You may have seen this recipe used to make the two types of filling in my zuccotto recipe.
What is Pastry Cream Made of?
Pastry cream normally consists of egg yolks, sugar, a thickener (flour, potato or corn starch, for example) milk and/or cream, and vanilla. It’s cooked on the stovetop and then must be refrigerated.
Once you try the original, make up this pistachio pastry cream, it’s so incredibly delicious!
However, I say you should always try the original first!
Pastry Cream Recipe (Crema Pasticcera)
adapted from Il Cucchiaio D’Argento serves 16 (when filling pastries)
FULL PRINTABLE RECIPE BELOW
Ingredients
- egg yolks
- sugar
- potato or corn starch
- milk
- salt
- vanilla bean/powder
Directions
Place the egg yolks into a medium sized pot (off the heat).
Add the sugar and potato or corn starch and whisk together until uniform.
When the mixture is smooth, place the pot on the stovetop.
Begin pouring in the warm milk whilst whisking, then turn the heat on to medium.
Continue whisking and gradually increase the heat. The pastry cream will thicken as it heats up.
When the mixture comes to a boil, let it cook for about 3 minutes then remove from the heat. Add the vanilla and keep stirring as it cools so that it doesn’t form a skin. Move into a large bowl and set the bowl into a larger bowl with ice water (if you need to cool it quickly), then refrigerate covered until completely chilled.
This can be kept refrigerated for 2 or 3 days, but consume promptly once the pastries are filled.
Use as desired, for example, to fill choux buns or zeppole di San Giuseppe.
Christina’s Twist on Pastry Cream
See notes in the printable recipe card below.
Using the recipe above, fold in Grand Marnier and whipped heavy cream (beat until stiff). The result is spectacular! It can be served in bowls, but also used in pastries, cakes, trifles, etc. The flavor and texture is sublime! I like it so much more than the original pastry cream!
Ingredients
- 4 egg yolks (organic)
- ⅓ c (75 g) sugar
- 3 Tbsp (30g) potato starch (if using corn starch add 1 more tsp)
- pinch of salt
- 14 oz (415 ml) milk
- 1 tsp vanilla or ½ tsp pure vanilla powder or paste
Instructions
- Place the egg yolks into a medium sized pot (off the heat).
- Add the sugar and potato or corn starch and whisk together until uniform.
- When the mixture is smooth, place the pot on the stovetop. Begin pouring in the warm milk whilst whisking. Turn the heat on to medium.
- Continue whisking and gradually increase the heat. The pastry cream will thicken as it heats up.
- When the mixture comes to a boil, let it cook for about 3 minutes then remove from the heat. Add the vanilla and keep stirring as it cools so that it doesn't form a skin. Move into a large bowl and set the bowl into a larger bowl with ice water (if you need to cool it quickly), then refrigerate covered until completely chilled.
- Use as desired.
Notes
- If you want a lighter version of this pastry cream, whip 4 oz of heavy whipping cream until stiff and then fold into the chilled pastry cream.
- You can add more or less cream to your liking, and also add a little sugar to the cream when whipping (I prefer it without).
- Adding a tablespoonful of Grand Marnier makes a lovely addition, too.
- Pastry cream can be kept refrigerated for 1 or 2 days, but consume promptly once the pastries are filled.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 108Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 76mgSodium: 33mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 2g
Nutrition information is only estimated.
Did you make this recipe?
Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
FAQs
P.S. In case you're wondering what the difference is between Crème Pâtissière and custard (which the French refer to as Crème Anglaise), it's the cornflour. Officially, custard shouldn't contain cornflour. So basically, Crème Pâtissière (or pastry cream) is simply set custard.
Does crème pâtissière need to be refrigerated? ›
Once you have transferred the cooked creme patissiere to a bowl, press a damp piece of greaseproof paper, baking parchment or parchment paper on to the surface to prevent a skin from forming. Let the creme patissiere cool slightly then wrap the bowl tightly with clingfilm (plastic wrap) and transfer to the fridge.
What is pastry cream made of? ›
At its most basic, pastry cream is a combination of milk, eggs, and starch that are cooked together to create a rich and thick custard that's a workhorse in the baker's kitchen.
Why is my crème pâtissière too runny? ›
Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.
Why did my crème pâtissière not set? ›
You haven't cooked it enough – cook it longer.
Remember, you need to cook the pastry cream until it's thickened and it comes to a boil, and then cook it for about one minute longer.
Why is my pastry cream grainy? ›
While this creamy, delicious filling can set the stage for other components of the dessert to shine, overcooking is a frequent mistake that can detract from the overall quality of the dessert. When pastry cream is overcooked, the once silky-smooth texture becomes grainy and lumpy.
How to stiffen pastry cream? ›
For a softer pastry cream filling, I like to add 30g of cornstarch to my pastry cream. This is great for profiteroles, or even as a thick topping for desserts. To make this more stable, but still creamy you can add a little gelatin. For a firmer pastry cream, I add 40g of cornstarch.
What are the 3 types of custard? ›
There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.
Why add butter to pastry cream? ›
The cornstarch: This recipe makes a very firm pastry cream that, when chilled, cuts neatly — a particularly nice thing when you're using it for tarts and cakes. If you'd like a more fluid cream, use a little less cornstarch. The butter: The butter adds richness to the cream as well as body.
Can I reheat crème pâtissière? ›
Pastry cream will keep for several days once refrigerated. You can reheat it in the microwave, whisk hard and it becomes spreadable again.
According to McGee, cream fillings that are stiffened with a starch (ie flour) must be boiled to remove the enzyme amylase from the mix- amylase is present in egg yolks. If the mixture is not boiled then the amylase will digest the starch and over time the cream will turn from thick to thin.
Can you freeze crème pâtissière? ›
Always cover your pastry cream with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top. Store in a fridge for up to three days. You can also freeze the pastry cream for up to three weeks, but only if you are using flour in this recipe.
Why pastry cream should be boiled? ›
Although overheating a typical custard can lead to curdling, it's vital to bring pastry cream almost to a boil. Doing so sets the eggs and activates the starch, thereby ensuring a proper consistency.
What's the difference between vanilla pudding and pastry cream? ›
Pastry cream is basically glorified vanilla pudding, but the best, richest vanilla pudding you've ever had. The texture is thicker and more luxurious, while the flavor is softer and tastes like real vanilla instead of something artificial.
Does pastry cream thicken as it cools? ›
Refrigerate: Refrigerate the pastry cream until cool. It will continue to thicken as it chills, and should be ready to use within a few hours. If the cream ends up quite thick, whisk to loosen a bit before use.
How do I know when custard is thick enough? ›
The custard is ready when you can draw a clean line through it on the back of a spoon, using your finger. Strain into a clean jug and serve hot or cold.
How long does it take for thickened cream to thicken? ›
Watch for firm peaks (8 to 9 minutes).
If you continue whipping, the cream will stiffen even more and you might notice it taking on a grainy texture. If you take your whisk out of the cream, the peaks will be completely stiff. If you whip much more beyond this stage, you'll make butter.
Can you overcook pastry cream? ›
When heated, the eggs in the mixture coagulate, thickening the cream to a velvety consistency. However, if the cream is heated for too long or at too high a temperature, the eggs can become overcooked, resulting in a curdled, unpleasant texture — or even scrambled eggs in your cream.
