The {Best} Vanilla Pastry Cream Recipe
Mmmmmm….. pastry cream. Is there anything more delicious under the sun? Is there anything that can’t be made better with a layer or even just a dollop of pastry cream? Let me just answer that for you….. No.
This is my absolute favorite, tried and true recipe for silky smooth, perfect Vanilla Pastry Cream. It’s super simple and comes out perfect every time. The addition of gelatin makes it sturdy enough to hold up between layers of a flaky Napoleon, as a filling for a layer cake, or piped into chocolate eclairs or cream puffs (profiteroles). But the really awesome thing about adding gelatin is that it allows you to freeze it.
Use this Pastry Cream to make…
- Cream Filled Doughnuts
- Salted Caramel Cream Filled Doughnut Holes
- Cream Puffs (Cream Filled Profiteroles)
- Chocolate Eclairs
- Butterscotch Eclairs
- Apple Butter and Pastry Cream Hand Pies
- Classic French Napoleon
- Olive Oil Cake with Mascarpone Cream
- Strawberries and Cream Pie
- Peaches and Cream Crepe Cake
- Blackberry and Amaretto Custard Tarts
- As the filling for Vanilla Layer Cake or Devil’s Food Layer Cake
… or anything that might benefit from a bit of creamy vanilla lusciousness. So, everything. š
Pastry Cream is a Building Block Recipe.
Building Blocks are tried-and-true recipes that I find myself coming back to time and time again, sometimes to make them exactly as is, and sometimes as a starting point for something new. -> More Building Block Recipes.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
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Perfect Vanilla Pastry Cream
- Prep Time: 30 minutes (plus refrigeration time)
- Total Time: 30 minutes (plus refrigeration time)
- Yield: 3 cups
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Pin RecipeDescription
This is the BEST tried and true recipe for silky smooth, luscious Vanilla Pastry Cream. It’s super simple and the perfect filling for any pastry.
Ingredients
- 1 1/2 tsp unflavored gelatin
- 3 tsp cold water
- 6 large egg yolks (Save the whites for Italian Meringue Buttercream or Angle Food Cake)
- 1/4 cup cornstarch
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 3/4 cup heavy whipping cream
Instructions
- In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a rubbery paste. Set aside.
- Add the egg yolks and cornstarch to a medium size bowl and whisk to combine.
- Set a 1 or 2 cup glass measuring cup next to the stovetop. Add the milk, sugar, and salt to a 4-quart or larger heavy bottomed saucepan and whisk to combine. Cook over medium heat, whisking frequently, just until it barely begins to boil.Ā Pour 1 to 1 & 1/2 cups of the hot milk into the glass measuring cup. (This tempering process will help prevent the eggs from scrambling.)
- Slowly pour the hot milk from the measuring cup into the egg yolks, pouring slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over medium-low heat. (You want to continue to heat the eggs slowly so they wonāt scramble.)
- Cook, whisking constantly, until the custard is thick and begins to boil. Boil, whisking constantly, for about 20 seconds, thenĀ remove from the heat and whisk for about 20 seconds longer. Pour the pastry cream into a bowl.
- Break the gelatin into small pieces, dropping them into the hot pastry cream. Whisk until the gelatin is completely incorporated, about 20 seconds. Whisk in vanilla. Cover with plastic wrap, pressing the wrap over the surface of the pastry cream.
- Refrigerate for at least 3 hours and up to 24 hours.
- Using an electric mixer, whip the heavy cream until medium peaks form.
- Remove the cooled pastry cream from the refrigerator and add to the whipped cream. Beat on medium speed with an electric mixer to combine, about 1 minute.
The pastry cream is now ready to use in any recipe.
Notes
Adding whipped cream to this pastry cream gives it a lovely light consistency. But, if a thicker consistency is desired for a recipe, just leave the whipped cream out.
- Category: pastry cream
Keywords: pastry cream, dessert filling, cake filling, pastry filling, French pastry
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Is there a secret to the gelatin? I broke it up small and put it in hot pastry cream and wisked like crazy but I still ended up with hundreds of little gelatin lumps in my pastry cream
Hmmm…. I’m not sure why that happened Alanna. Gelatin should dissolve pretty easily with heat. Perhaps the gelatin was old? Another option is that the tiny lumps weren’t gelatin at all, but egg yolks that had scrambled slightly. This is easy to do – It’s definitely happened to me! The trick to keeping the eggs from scrambling is to make sure to stir the pastry cream constantly while it cooks and to make sure the heat isn’t to high – medium to medium low is as high as you want to go. As soon as the mixture begins to boil, cook stirring vigorously for only 30 seconds before removing from the heat and continuing to stir for at least another 30 seconds. If the yolks sit on the bottom of the pan they scramble really quickly. Does this help?
what always works for me and indeed everyone ive exchanged cooking notes with is to mix gelatine in 2-3 tablespoons of tap water to form a thick jelly and microwave for 7-8 seconds on high. At this point it would have turned into a thin liquid and is easily incorporated into whatever you desire.
That’s a great tip, Mary! Going to have to try that myself. Thank you!
thanks for the comments. The lumps were definately the gelatin and not eggs. I have made pastry cream successfully many times but never with gelatin so I wanted to try it. I will try Mary’s tip.
Let me know if the tip from Mary makes a difference, Alanna. If it works for you, I’ll add a note in the recipe about this. Thank you!
Do you mix the gelatin with 3 teaspoons or 3 tablespoons? I came across a similar problem, and thought maybe it needed more liquid to bloom in. Thanks!
Hi Kate! 3 tsp of water is all you need, although if you added a bit more I don’t think it would hurt the pastry cream at all. 3 tsp is just enough to moisten all the powder and create a sort of gel that can be broken apart into the warm pastry cream. Does that answer your question?
Hello!, I am new In batter and dough but really like the approach you have to your recipes and I coincide with you in the IMBC (that is what brought me here) and bout pastry cream. I truly Enjoy your blog. So thank you for sharing knowledge. About this recipe, I wonder if this pastry cream is consistent?, I am about to do a layered cake but I have that concern, I bet it will be tasty.
Well, thank you!
Hi Jess! I am so glad you found me. š I’m not totally sure what you’re asking… I’m not sure if consistent is the right word? But if you’re thinking of using this as a filling for a layer cake, go for it! It will be delicious. I would probably not add the whipped cream at the end if making this as a layer cake filling. I think doing so will make the pastry cream too soft and it might run out the sides of the cake. Does that answer your question? xo
Yes! š Thank you for taking you time to answer me. yeah I meant to say firm.I will be also trying your vanilla cake. I like to bake this kind because It reminds me the cakes we do in mexico layered with pastry cream. I will let you know how that goes š have a good day. See you!
Hi, just found your recipe and can’t wait to try it. You state that a plus to adding gelatin is that you can freeze the pastry cream! How long can it stay in the freezer and is there any downside to the consistency of it when you take it out to use it?
Thanks!
Hi Deb! Yes – the gelatin stabilizes the pastry cream allowing it to be frozen. I’ve never frozen it for longer than a couple of weeks, but if it’s in a sealed container, I’d think it would be ok for up to 6 weeks. I’ve never had this happen, but if the pastry cream splits after thawing, another baker told me that this works like a charm: Put the thawed pastry cream into a saucepan and heat it over the lowest possible heat, stirring constantly with a whisk. When the pastry cream is warm, heat 1 tbsp of whole milk in the microwave until very hot (about 15-20 seconds). Add the milk to the pastry cream, and keep whisking to incorporate. This should bring the pastry cream back together.
Like I said, I’ve never had any issues with the pastry cream splitting after it thaws, but I’ve spent enough time reading through baking forums to know it can happen. I can’t wait to hear what you think of this recipe. I’ve made it hundreds of times and find it nearly indestructible and always delicious. š Please let me know if you have any other questions! xo
How long can this pastry cream last at room temperature as a filling in a cake?
Hi Terri! There’s a safe answer and a real life answer to this question. I’ll give you both. š Pastry cream can be left out at room temperature for 4 hours without worry of it breaking down or not being safe to eat. After 4 hours, it should be refrigerated. Having said that, I know I’ve left cakes filled with pastry cream (and eclairs and profiteroles and doughnut holes) out longer than 4 hours with no ill effects or change in consistency. I think the main thing you want to pay attention to is the temperature of the room. If it’s the middle of summer and a cake filled with pastry cream is sitting outside in the sun, you should probably eat it pretty quickly. If it’s being held inside at somewhere around 70 degrees, you’re probably fine for several hours.
Does that help? Please let me know if you have any other questions! And, I’d love to hear what you think of this pastry cream after you make it! xo