Thick, silky, and lightly sweet, pastry cream is the foundation for tarts, eclairs, and layered pastry. The starch and egg yolks set it firm when cold and creamy when soft.
Ingredients
- 400 ml (1¾ cups) half and half
- 70 ml (¼ cup) white granulated sugar (first addition)
- 1½ egg yolks
- 1 whole eggs
- 3 tbsp cornstarch
- 60 ml (¼ cup) white granulated sugar (second addition)
- 22 g unsalted butter
- ¾ tsp vanilla extract
- [Key Lime version, fold into finished cream]:
- 240 ml (1 cup) completed pastry cream, cooled
- 1½ tbsp key lime juice
- ¼ tsp kosher salt
Instructions
- 1
Combine half and half and first sugar in a saucepan. Bring to a simmer over medium heat, stirring occasionally. 2. Whisk cornstarch and second sugar together in a bowl until smooth. Add egg yolks and whole eggs; whisk until smooth. 3. Ladle half the hot milk mixture slowly into the egg mix, whisking constantly to temper. 4. Pour tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture comes to a full simmer and thickens. 5. Remove from heat. Stir in butter and vanilla until completely combined. 6. Pour into a container and press plastic wrap directly on the surface. Chill. Stir occasionally while it cools to stop a skin from forming. 7. Label, date, refrigerate.
- 2
[Key Lime version]: Whisk key lime juice and salt into cooled pastry cream until smooth.
Cook's Note
Keep stirring the whole time once the heat goes up, stop for even a moment and the bottom scorches. Press plastic wrap directly onto the surface while it chills, not loosely over the top. That direct contact is what stops the skin.
How to Use This
Use chilled as a filling for tart shells, pastry puffs, or layered cakes. For the Key Lime version, fold into cooled pastry cream and use immediately.
Why This Foundation Works
Tempering, ladling hot milk into the eggs before returning everything to the pot, keeps the yolks from scrambling. Cornstarch gives the finished cream enough structure to hold its shape in a tart shell or pastry.
Make It Yours
- Key lime: whisk 1½ tbsp key lime juice + ¼ tsp kosher salt into 240 ml cooled pastry cream until smooth. Use immediately.
- Passion fruit: fold 240 ml passion fruit puree into 240 ml cooled pastry cream. Whisk until smooth. Tart and floral — pipe into choux, tart shells, or cake layers.
- Pumpkin pie: fold 240 ml pumpkin puree + 1 tsp pumpkin pie spice into 240 ml cooled pastry cream. Mix smooth. Pipe into choux or use as a seasonal tart filling. A pinch of black pepper sharpens the spices.
- Coconut: sub half the half-and-half with full-fat coconut milk before cooking. Same technique.
- Chocolate: stir 60 g dark chocolate into the hot cream right after pulling it off heat. The residual heat melts it in.
Leftover Strategy
Keeps refrigerated for up to 3 days with plastic pressed on the surface. Do not freeze, it breaks apart when thawed.
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