Vanilla Pastry Cream Recipe (Crème Pâtissière) – Easy & Creamy

October 28, 2018

A rich, silky vanilla pastry cream (crème pâtissière) made with milk, cream, eggs, and real vanilla. Perfect for filling cakes, pastries, tarts, and cream puffs.

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If it’s been a while since you’ve shared a dessert recipe, this is a perfect one to come back with. Vanilla pastry cream is simple, classic, and incredibly versatile—one of those foundational recipes every baker should have in their back pocket.

This silky, rich custard comes together with basic ingredients but delivers bakery-level results. It’s the kind of filling that instantly elevates desserts, whether you’re layering it into cakes or piping it into pastries.

One of my favorite ways to use it? A fresh strawberry tart. There’s something about the combination of sweet, juicy strawberries and smooth vanilla cream that just works every time. It tastes indulgent and impressive, but it’s surprisingly easy to make.

To keep things simple: spread chilled pastry cream into your favorite tart shell, pie crust, or even a graham cracker crust, then top with sliced fresh strawberries. If you want to take it over the top, drizzle with a little melted white or dark chocolate. It’s the kind of dessert that looks fancy but doesn’t require complicated steps.

Smooth and creamy vanilla pastry cream, perfect for tarts and desserts

What Is Vanilla Pastry Cream?

Vanilla pastry cream (also known as crème pâtissière) is a thick, custard-like filling made from milk, eggs, sugar, and cornstarch. It’s cooked on the stovetop until smooth and luscious, with a texture similar to a rich pudding.

Commonly used in:

Cream puffs and éclairs
Layer cakes
Tarts and pies
Donuts and pastries

It’s one of those classic components that shows up again and again in baking—and for good reason. It’s absolutely delicious and very straightforward to make.

Ingredient Notes

Whole Milk: Gives the pastry cream a rich, creamy base. Lower-fat milk won’t deliver the same texture.
Heavy Cream: Adds extra richness and a smooth mouthfeel.
Sugar: Sweetens and balances the custard.
Eggs + Egg Yolks: Provide structure and richness. Using both gives the perfect consistency.
Cornstarch: Thickens the pastry cream and helps stabilize it.
Salt: Just a pinch enhances all the flavors.
Vanilla Extract: Use real vanilla for the best flavor. Vanilla bean paste or a whole vanilla bean works beautifully too.
Butter: Adds a silky finish and extra depth.

Vanilla Pastry Cream Directions:

In a saucepan combine milk, cream and sugar, and heat to almost boiling then remove from heat.
In a bowl, whisk eggs and egg yolks. Add cornstarch and salt and whisk until smooth and thoroughly combined.
Slowly pour half of the milk mixture into egg mixture while whisking vigorously.
Whisk the egg/milk mixture into the pan with remaining milk mixture. Cook over medium heat to boiling, whisking constantly about 2 minutes..
Cook for about 2 minutes more whisking constantly. Creating a thick pudding.
Remove from heat and whisk in vanilla and butter until thoroughly combined.
Pour mixture into a shallow pan or bowl and cover with plastic wrap, press plastic wrap onto the surface to completely cover the pastry cream. Chill completely about 4 hours or overnight.

pastry cream in a bowl covered with plastic wrap

Once completely chilled, whisk well until creamy and smooth before serving.

Pastry cream can be served on it’s own as a very decadent pudding. Use as a cake filling for boston cream pie and other pastries like cream puffs.

Tips for Perfect Pastry Cream

Temper the eggs carefully: Slowly add hot milk while whisking constantly to prevent scrambling.
Whisk nonstop while cooking: This keeps the texture smooth and prevents lumps.
Cook it fully: Let it boil briefly so the cornstarch activates and thickens properly.
Strain if needed: If you want ultra-smooth pastry cream, run it through a fine mesh strainer.
Cover with plastic wrap: Press it directly onto the surface to prevent a skin from forming.
Chill completely: It thickens further as it cools, so don’t rush this step.

Serving Ideas & Pairings

Vanilla pastry cream pairs beautifully with:

Fresh berries: Strawberries, raspberries, blueberries
Chocolate: Dark, milk, or white chocolate drizzles
Pastry shells: Tart shells, puff pastry, choux pastry
Cakes: Layer cakes or sponge cakes
Crunchy textures: Graham cracker crusts, shortbread, or flaky pastry

My personal favorite is still a classic strawberry tart—it’s simple, elegant, and always a crowd-pleaser.

Frequently Asked Questions

Can I make pastry cream ahead of time?

Yes! It keeps well in the refrigerator for up to 3 days.

Why is my pastry cream lumpy?

It may not have been whisked enough while cooking. You can fix it by whisking vigorously or blending briefly.

Can I freeze pastry cream?

Not recommended. Freezing can cause the texture to break and become watery.

How do I make it thicker or thinner?

For thicker pastry cream, cook it slightly longer. For a looser texture, whisk in a small amount of milk after chilling.

Can I use this as a pudding?

Absolutely. It’s essentially a rich, homemade vanilla pudding.

Final Thoughts

Vanilla pastry cream is one of those recipes that feels fancy but is actually very approachable. Once you make it, you’ll start finding endless ways to use it—from simple fruit tarts to more elaborate desserts.

And yes—this is definitely not diet food. For the best flavor and texture, stick with whole milk and real heavy cream. It’s worth it.

If you try this recipe, I’d love to hear how you used it! Did you go with a classic strawberry tart, or try something different?

Leave a comment below, share your creation, and don’t forget to save this recipe for your next baking project.

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