Classic Crème Pâtissière (Pastry Cream) Recipe for Pastries

This pastry cream is easy to make, very stable, and reliably perfect. It’s rich and thick enough for cream pies, layer cakes and layered pastries like a classic Napoleon.

It’s also smooth and pipeable for eclairs, cream puffs, or any filled pastry.

With a touch of gelatin, this pastry cream holds up at room temperature for hours, can be used in baked fillings such as hand pies, and even freezes well.

“This is my first time trying this recipe and it came out perfect. I followed it step by step… I am always trying to impress my husband and his family with my baking skills and now I have one more recipe in my arsenal.” – Pam

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What is Pastry Cream?

Pastry cream (crème pâtissière) is a starch-thickened custard made from eggs, milk, sugar and starch. It’s thick and stable enough to use between cake layers, in flaky pastries, or piped into donuts and tarts.

Good pastry cream should be silky, flavorful and more rich than cloyingly sweet. It needs enough body to hold its shape while still tasting luxurious.

What’s the difference between pastry cream and custard?

“Custard” is a broad category for desserts thickened with eggs. Pastry cream is one type of custard, specifically one that is starch-thickened to create a pudding-like, stable texture.

Examples of custards include pourable sauces like crème anglaise, oven-baked custards like crème brûlée or pots de crème, and starch-thickened puddings and pastry creams.

What’s the difference between pastry cream and American-style puddings?

Pastry cream and American-style puddings are both starch-thickened custards made from milk, eggs, sugar and starch. Pastry cream is simply a custard in that category—silky, stable, and versatile.

“My favourite recipe for pastry cream — always yields a delicious and flavorful cream to use in cream puffs and cakes!” – Michelle

Ingredients Needed

• Unflavored gelatin: 1½ teaspoons. Gelatin adds stability so the cream holds up at room temperature and can be frozen.
• 6 large egg yolks: Egg yolks create a rich, silky texture. Save the whites for other uses.
• Cornstarch: Thickens the custard into a pudding-like consistency.
• Whole milk: Adds fat and richness; 2% can be used in a pinch but avoid skim.
• Granulated sugar: ½ cup for balanced sweetness.
• Salt: ¼ teaspoon to enhance flavor.
• Pure vanilla extract: Use pure vanilla for best flavor.
• Heavy whipping cream: ¾ cup, whipped and folded in to lighten the pastry cream (omit if the filled pastry will be baked).

How to Make Pastry Cream (and avoid common problems)

Starch-thickened custards rely on cornstarch or flour for a thick, pudding-like texture that holds up as a filling. Starch also slows protein coagulation, reducing the chance of curdling. Still, pastry cream commonly faces three issues:

1. It can separate or “break” if chilled too cold or left out too long.
2. It can curdle when baked inside a pastry.
3. Adding enough thickener to make it pipeable can lead to a chalky, starchy taste.

The secret ingredient that solves many pastry cream challenges

Adding a small amount of gelatin to the cooked pastry cream solves many of these issues. Gelatin makes the custard sturdy enough to pipe, keeps it stable at room temperature, and prevents curdling during baking.

With gelatin, you can confidently fill cakes that will sit out for hours, bake pastries filled with cream, or prepare bite-sized tarts for a brunch table without worry.

Can Pastry Cream Be Used in Baked Pastries?

Yes. Gelatin allows you to use pastry cream as a filling before baking. For example, strawberry and cream pies or apple butter hand pies can be filled with pastry cream and baked without the custard breaking down.

If you plan to bake the filled pastry, do not fold in the whipped cream—leave the pastry cream as the cooked, gelatin-stabilized version so it stays firm during baking.

How to use pastry cream in baked pastries

When using this pastry cream in recipes that will be baked, omit the whipped cream step. Chill the cooked custard, then use it as-is to fill the pastry before baking.

Can you Freeze Pastry Cream?

Although many sources say pastry cream shouldn’t be frozen, the addition of gelatin changes that. This recipe can be frozen successfully when gelatin is included.

To freeze: cool the cooked pastry cream completely, place it in an airtight container, and freeze for up to three months. Thaw in the refrigerator overnight or at room temperature for 3–4 hours. After thawing, whip and fold in the cream if desired.

1. Freeze the pastry cream before adding whipped cream.
2. Thaw in the refrigerator overnight or at room temperature for a few hours, then finish as directed.

Recipes that Use Pastry Cream

1. The Classic French Napoleon (mille-feuille): flaky puff pastry layered with vanilla pastry cream.
2. Cannoli Napoleon: a hybrid of cannoli filling and a Napoleon.
3. Coconut Cream Cake: layered cake filled with a thick coconut pastry cream.
4. Extra Creamy Coconut Cream Pie: rich pastry cream in a toasted almond crust.
5. Easy Homemade Doughnuts: fill with pastry cream for a classic treat.
6. Doughnut Holes with Salted Caramel Pastry Cream.
7. Profiteroles (cream puffs): choux pastry filled with pastry cream.
8. Chocolate Eclairs filled with pastry cream and topped with chocolate glaze.
9. Mini Butterscotch Eclairs with butterscotch cream.
10. Apple Butter and Pastry Cream Hand Pies with almond pastry cream.
11. Olive Oil Cake with Lemon Mascarpone Cream filling.
12. Strawberries and Cream Pie: vanilla pastry cream layered with fresh strawberries.
13. Peaches and Cream Crepe Cake: crepes layered with pastry cream and fresh peaches.
14. Amaretto Custard Blackberry Tarts: individual fruit tarts with pastry cream.
15. Chocolate Cream Pie: chocolate-enhanced pastry cream in a toasted almond crust.
16. Black Bottom Banana Cream Pie: layers of chocolate pastry cream, vanilla rum custard, bananas and whipped cream.

“I’ve been searching for the perfect pastry cream until I found your recipe! I made some cream pie yesterday, and making it as a filling was absolutely perfect! It’s a must-try!” – Janice

Pastry Cream is a Building Block Recipe

This is a foundational recipe for home bakers. Use it as written or adapt it as a base for other desserts.