This is a simple pastry cream recipe that I use for many many things. It’s the filling in my fruit tarts, the filling in my Boston Cream Donuts, and also the filling in my eclairs and banana pudding (recipes to be posted later).
I follow the standard technique for making pastry cream which is scalding the milk, tempering the eggs/sugar/cornstarch and then cooking the mixture until it thickens. I finish it off with a little bit of butter to make it smooth and creamy.
Pastry cream can only be kept in the fridge for 3-4 days so it shouldn’t be made too far in advance. If you make it the day before you’re going to use it, be sure to whisk it after taking it out of the fridge to bring it back to a smooth consistency.
Pastry Cream Uses
Pastry CreamCourse: DessertCuisine: FrenchDifficulty: Easy
Egg Yolks 5
Cornstarch 4 Tbsp
Whole Milk 490g
Butter 1 Tbsp
- In a medium bowl, combine the eggs, cornstarch and sugar and whisk until smooth and there are no lumps.
- In a medium saucepan over medium-high heat, bring the milk to a simmer.
- Temper the egg mixture by adding a little milk at a time while whisking. Once all of the milk has been added, pour the mixture back into the saucepan and whisk constantly over medium heat.
- Once the cream has thickened to a pudding-like consistency, pour into a bowl. Add the butter and whisk until combined.
- Cover the bowl with plastic wrap. The plastic should be touching the pastry cream so a skin doesn’t form on top. Refrigerate until cold.
- Take the pastry cream out of the fridge and whisk until smooth and creamy.
- If your pastry cream has any lumps after cooking, press through a sieve or blend with an immersion blender while still hot.