Pastry Cream secret Recipe

Unlock the secret to making the perfect pastry cream with this tried-and-true recipe. This rich and velvety cream is perfect for filling eclairs, tarts, cakes, and more.


  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and set aside.
  2. In a separate mixing bowl, whisk together the sugar, cornstarch, and salt until well combined.
  3. Add the egg yolks to the sugar mixture and whisk until the mixture is smooth and pale in color.
  4. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Once fully combined, return the mixture to the saucepan.
  5. Cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon, until it thickens and begins to bubble. This should take about 5-7 minutes.
  6. Once the mixture has thickened, remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is completely melted and the mixture is smooth.
  7. Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a silky texture.
  8. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  9. Allow the pastry cream to cool to room temperature, then refrigerate for at least 2 hours before using. It can be stored in the refrigerator for up to 3 days.
  10. Before using, give the pastry cream a good stir to smooth it out. Use it to fill your favorite pastries, cakes, or tarts, and enjoy the luxurious, creamy texture!

Note: For added flavor variations, you can infuse the milk with a vanilla bean, coffee, or citrus zest during the heating step. Simply strain out the solids before adding the milk to the egg mixture.

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