Crème Pâtissière
Crème Pâtissière
Ingredients
- 2 cups whole milk
- 1 vanilla bean, split lengthwise and scraped, or 1 1/2 teaspoons vanilla extract
- 4 egg yolks, large
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 tablespoons unsalted butter, cold, cut into cubes
Instructions
- 1
In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds and pod (or vanilla extract). Heat over medium heat until the milk just begins to simmer, watching carefully to prevent boiling over. Remove from heat and let steep for 10 minutes if using a vanilla bean, then remove the pod.
⏱️ 15 min
- 2
In a separate medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale yellow and smooth, with no lumps.
⏱️ 5 min
- 3
Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while continuously whisking. This process, called tempering, gradually raises the temperature of the eggs and prevents them from scrambling. Continue to whisk until fully combined.
⏱️ 3 min
- 4
Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Place the saucepan over medium-low heat. Cook, whisking continuously and vigorously, until the mixture thickens considerably and comes to a boil. Continue to whisk and boil for 1-2 minutes to ensure the cornstarch is fully cooked and the cream is stable. The cream should be very thick and hold its shape.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Immediately pour the hot crème pâtissière through a fine-mesh sieve into a clean bowl or a measuring jug to remove any potential lumps or cooked egg bits, ensuring a perfectly smooth texture.
⏱️ 2 min
- 6
Add the cold, cubed unsalted butter to the hot cream. Use an immersion blender to blend the butter into the crème pâtissière until it is completely smooth, glossy, and emulsified. This also helps to cool the cream slightly and prevent a skin from forming.
⏱️ 3 min
- 7
Cover the surface of the crème pâtissière directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour, or until thoroughly chilled and firm.
⏱️ 60 min
- 8
Once chilled, transfer the crème pâtissière to the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed for 1-2 minutes until it becomes light, fluffy, and smooth again. This step helps to aerate the cream and restore its silky texture after chilling, making it easier to pipe or spread.
⏱️ 2 min
- 9
The crème pâtissière is now ready to be used as a filling for pastries such as choux puffs, tarts, brioche buns, or fruit tarts.
Kitchen Tools
Nutrition Facts (per serving)
Crème Pâtissière
- 2 cups whole milk
- 1 vanilla bean, split lengthwise and scraped, or 1 1/2 teaspoons vanilla extract
- 4 egg yolks, large
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 tablespoons unsalted butter, cold, cut into cubes
Instructions
- 1
In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds and pod (or vanilla extract). Heat over medium heat until the milk just begins to simmer, watching carefully to prevent boiling over. Remove from heat and let steep for 10 minutes if using a vanilla bean, then remove the pod.
⏱️ 15 min - 2
In a separate medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale yellow and smooth, with no lumps.
⏱️ 5 min - 3
Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while continuously whisking. This process, called tempering, gradually raises the temperature of the eggs and prevents them from scrambling. Continue to whisk until fully combined.
⏱️ 3 min - 4
Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Place the saucepan over medium-low heat. Cook, whisking continuously and vigorously, until the mixture thickens considerably and comes to a boil. Continue to whisk and boil for 1-2 minutes to ensure the cornstarch is fully cooked and the cream is stable. The cream should be very thick and hold its shape.
⏱️ 7 min - 5
Remove the saucepan from the heat. Immediately pour the hot crème pâtissière through a fine-mesh sieve into a clean bowl or a measuring jug to remove any potential lumps or cooked egg bits, ensuring a perfectly smooth texture.
⏱️ 2 min - 6
Add the cold, cubed unsalted butter to the hot cream. Use an immersion blender to blend the butter into the crème pâtissière until it is completely smooth, glossy, and emulsified. This also helps to cool the cream slightly and prevent a skin from forming.
⏱️ 3 min - 7
Cover the surface of the crème pâtissière directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour, or until thoroughly chilled and firm.
⏱️ 60 min - 8
Once chilled, transfer the crème pâtissière to the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed for 1-2 minutes until it becomes light, fluffy, and smooth again. This step helps to aerate the cream and restore its silky texture after chilling, making it easier to pipe or spread.
⏱️ 2 min - 9
The crème pâtissière is now ready to be used as a filling for pastries such as choux puffs, tarts, brioche buns, or fruit tarts.