Name: Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 2 cups whole milk; 1/2 cup granulated sugar (divided); 1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract; 4 large egg yolks; 1/4 cup cornstarch; 2 tablespoons unsalted butter

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There’s something truly magical about Vanilla Pastry Cream Filling (Crème Pâtissière). Silky and lush, with that heady aroma of vanilla and a custardy richness that lingers on the tongue—it’s an essential staple in French patisserie, and once you make it at home, you’ll never look at store-bought fillings the same way again. Whether you’re layering it into a fruit tart, stuffing it into éclairs, or just savoring a spoonful all on its own, this classic recipe is pure joy in dessert form.

Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Vanilla Pastry Cream Filling (Crème Pâtissière) plays a pivotal role, from the creaminess of whole milk to the fragrant depth of real vanilla. Simple and accessible, they combine to create the perfect balance of flavor, texture, and richness. Here’s what you’ll need for dreamy results every time:

Whole milk: Delivers the perfect amount of creaminess and richness; don’t swap for skim—whole milk makes all the difference.
Granulated sugar (divided): Sweetens the cream in stages, ensuring a smooth, balanced flavor.
Vanilla bean (or pure vanilla extract): The soul of the pastry cream; vanilla bean seeds create those gorgeous flecks, but high-quality extract works beautifully, too.
Large egg yolks: Bring color, flavor, and help thicken the cream to that signature custardy texture.
Cornstarch: A little goes a long way—it thickens the cream without making it heavy.
Unsalted butter: Adds glossy richness and rounds out the cream for a perfectly smooth finish.

How to Make Vanilla Pastry Cream Filling (Crème Pâtissière)

Step 1: Infuse the Milk

Pour the whole milk into a medium saucepan and add half of the sugar along with the split vanilla bean and its seeds (or, if you’re using extract, just the sugar for now). Set the pan over medium heat and bring the mixture just to a simmer—you want warm, steamy milk, not a rolling boil. If using a vanilla bean, remove the pan from the heat and let the flavors steep for 5 to 10 minutes. This step infuses the milk with pure vanilla flavor, making your Vanilla Pastry Cream Filling (Crème Pâtissière) deeply aromatic.

Step 2: Whisk Egg Yolks and Sugar

In a separate medium mixing bowl, whisk the egg yolks together with the remaining sugar. The mixture should become pale, creamy, and a bit thickened—that means air is being incorporated and the sugar is dissolving. This is a key step for a custard that’s smooth and luxurious.

Step 3: Add Cornstarch

Sprinkle in the cornstarch and whisk until the mixture is completely smooth, with no lumps hiding anywhere. Cornstarch helps to thicken the cream without compromising the delicate, silky texture that defines great Vanilla Pastry Cream Filling (Crème Pâtissière).

Step 4: Temper the Yolks

Now it’s time for a little baking magic: slowly pour the warm vanilla milk into the egg yolk mixture, whisking constantly. Go slowly and keep whisking vigorously—this tempers the eggs, preventing them from scrambling. Once everything is combined, pour the mixture back into the saucepan.

Step 5: Cook Until Thick

Return the pan to medium heat and, using a whisk, stir the mixture constantly. You’ll notice it start to thicken in just a few minutes, then bubble. When it reaches this stage, whisk for one extra minute—this helps cook out any starchy taste from the cornstarch while ensuring a satiny, pudding-like consistency for your Vanilla Pastry Cream Filling (Crème Pâtissière).

Step 6: Finish with Butter

Take the saucepan off the heat and stir in the unsalted butter until it’s fully melted and your cream is glossy and impossibly smooth. For the ultimate silky finish, press the cream through a fine-mesh sieve directly into a clean bowl to catch any bits that didn’t incorporate fully. You’ll thank yourself later for this pro move!

Step 7: Chill and Set

To keep your Vanilla Pastry Cream Filling (Crème Pâtissière) flawless, press a piece of plastic wrap directly onto the surface of the warm cream—this prevents any skin from forming as it cools. Chill in the fridge for at least 2 hours before using. The wait is worth it: you’ll be rewarded with a filling that’s velvety, thick, and absolutely irresistible.

How to Serve Vanilla Pastry Cream Filling (Crème Pâtissière)

Garnishes

This creamy dream is delicious all on its own, but adding a simple garnish can make it extra special. Try a sprinkle of fresh berries, a dusting of powdered sugar, or fine shavings of dark or white chocolate. For a pretty finish, a few toasted slivered almonds or chopped pistachios add crunch and color, creating a lovely contrast with the smooth cream.

Side Dishes

Vanilla Pastry Cream Filling (Crème Pâtissière) pairs beautifully with crisp pastries like éclairs, profiteroles, or buttery tart shells. For a lighter touch, serve alongside fresh fruit—think juicy berries, sliced kiwi, or ripe peaches. Even a simple almond cookie or biscotti on the side brings a perfect crunch to complement every luscious spoonful.

Creative Ways to Present

There’s almost no limit to how you can showcase Vanilla Pastry Cream Filling (Crème Pâtissière). Pipe it into pâte à choux for cream puffs or éclairs, spoon it between cake layers, or spread a thick layer in a tart shell before topping with glazed fruit. Feeling playful? Layer it in small glasses with crumbled cookies and fresh fruit for a quick parfait, or swirl in some whipped cream to create diplomat cream for a lighter, fluffier twist.

Make Ahead and Storage

Storing Leftovers

Place any extra Vanilla Pastry Cream Filling (Crème Pâtissière) in an airtight container and store it in the fridge. Press plastic wrap directly onto the surface to keep it from forming a skin. It will keep beautifully for up to three days—perfect for make-ahead desserts or second helpings.

Freezing

Although pastry cream isn’t a huge fan of the freezer (the texture can become watery), you can freeze it in a pinch. Use an airtight container and thaw overnight in the refrigerator, then whisk well to restore smoothness. For best results, make it fresh or within a couple of days of when you plan to serve.

Reheating

If your pastry cream becomes too firm after chilling, just give it a good whisk to restore the creamy texture. For a softer consistency, you can gently warm it in a heatproof bowl set over a pot of simmering water (double boiler), stirring occasionally until loosened—be careful not to overheat or the eggs may curdle.

FAQs

Can I make Vanilla Pastry Cream Filling (Crème Pâtissière) ahead of time?

Absolutely! The cream actually benefits from some resting time in the fridge—it thickens and the flavors meld beautifully. Just be sure to seal it with plastic wrap pressed on the surface to prevent a skin from forming, and enjoy within three days.

What if I don’t have a vanilla bean?

No problem at all. You can use pure vanilla extract (about 2 teaspoons) instead. Stir it in just after removing the pan from the heat, so the flavor stays bright and fragrant. The result will still be fabulous, even without those signature vanilla bean flecks.

Why did my pastry cream turn out lumpy?

Lumps usually happen if the eggs cook too quickly or if you add the hot milk too fast. To prevent this, pour the milk in slowly while whisking constantly, and use medium heat when cooking. If you do spot lumps, just strain the warm cream through a fine-mesh sieve—it’ll smooth right out.

Can I make this dairy-free?

While the traditional recipe for Vanilla Pastry Cream Filling (Crème Pâtissière) is all about dairy richness, you can substitute with non-dairy milk (such as almond, oat, or coconut milk) and plant-based butter. Do note that the flavor and texture will be lighter, but still delicious!

What desserts can I fill with Vanilla Pastry Cream Filling (Crème Pâtissière)?

This cream is as versatile as it is tasty! Use it as a filling for éclairs, cream puffs, fruit tarts, mille-feuille (Napoleon), or layer it between cakes. You can even swirl in whipped cream for a lighter “diplomat cream” to use in trifles or parfaits.

Final Thoughts

With just a little patience and a handful of classic ingredients, Vanilla Pastry Cream Filling (Crème Pâtissière) becomes your golden ticket to irresistible French-style desserts at home. Whether you’re planning a show-stopping tart or a simple sweet treat, this recipe is sure to impress and delight—give it a try and see for yourself just how dreamy homemade pastry cream can be!

Vanilla Pastry Cream Filling (Crème Pâtissière) Recipe

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Author: admin
Total Time: 20 minutes (plus chilling)
Yield: About 2 cups 1x
Diet: Vegetarian

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Description

Learn how to make a delicious Vanilla Pastry Cream Filling (Crème Pâtissière) that is perfect for filling pastries, cakes, and tarts. This rich and creamy custard is infused with vanilla and has a smooth, velvety texture.

Ingredients

Scale

For the Pastry Cream:

2 cups whole milk
1/2 cup granulated sugar (divided)
1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter

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Instructions

Infuse the Milk: In a saucepan, heat milk, half the sugar, and vanilla until simmering. Let sit to infuse.
Whisk Egg Yolks: In a bowl, whisk yolks with sugar, then add cornstarch.
Combine Mixtures: Slowly pour milk into yolks, then cook until thickened.
Finish: Stir in butter, strain if needed, and chill with plastic wrap.