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Pastry Cream
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Ona Lee

Ona Lee

Pastry Cream

10m

Pastry cream is a classic ingredient in many desserts. Having a good one in your arsenal is crucial for anyone that wants to create excellent pastries.

This cream can be used as a base for many kinds of baked tarts and as a filling for donuts, cream puffs, brioche, and parfaits.

I have worked in bakeries and created my own pastry menus for many years. I adapted this recipe from a French classic, and it has been a staple in my baking ever since.

  • Combine 150 g of sugar, 30 g of all-purpose flour, and a pinch of salt in a bowl

    Step 0
  • Scrape off the seeds from ¼ vanilla bean. Add the pod and seeds to the bowl

    Step 1
  • Separate 3 egg yolks and add to the bowl

    Step 2
  • Add 225 ml of whole milk to a saucepan over medium heat and bring to a simmer. Turn off the heat

    Step 3
  • Whisk the yolk, sugar, and flour mixture until everything is combined and homogeneous

    Step 4
  • Pour the hot milk into the bowl, little by little. Whisk well after every addition until combined

    Step 5
  • Transfer it to a saucepan over medium heat and boil for 1m. Whisk constantly until a thick and smooth cream is formed. Remove from the heat

    Step 6
  • Cut 45 g of cold butter into medium pieces

    Step 7
  • Add the butter to the cream, in batches, while still hot. Stir constantly until all the butter is combined. The pastry cream is ready

    Step 8
  • Let it chill completely, with cling film pressed directly against the surface, before using it in your favorite dessert!

    Step 9

Yield 1½ cups

  • Whole Milk

    Whole Milk

    225 ml
  • Vanilla Bean

    Vanilla Bean

    ¼
  • Egg Yolk

    Egg Yolk

    3
  • Sugar

    Sugar

    150 g
  • All-Purpose Flour

    All-Purpose Flour

    30 g
  • Butter

    Cold Butter

    45 g
  • Salt

    Salt

    a pinch

Equipment

  • Kitchen Scale

    Kitchen Scale

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