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How to Make Pastry Cream (Video), and a Giveaway

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Homemade Pastry Cream is so versatile!  Every good baker should have a go-to recipe.  Learn how to whip up this creamy, egg-y filling like a pro, with this easy video tutorial!  (Gluten and dairy free.)  And don’t forget to scroll all the way to the bottom of the post for an awesome giveaway from Tieks!

I use this homemade pastry cream as a filling in sooo many things! It's so rich and creamy, and the video tutorial makes it all so easy ;) #glutenfree #dairyfree

Good morning, friends!  How was your holiday weekend?  Ours was very busy, with birthday festivities, holiday celebrations, and lots of time with family.  Plus I am still in the process of getting everything back in order, after the big kitchen paint project.  I thought I would have been able to share lots of gorgeous pics with you by now, but it’s funny how these things always seem to take longer than we expect them to.  Look for something from me by the end of this week though, for sure!

For today’s post I’m sharing a basic recipe that every good baker should have in her back pocket.

I use this homemade pastry cream recipe as a filling in sooo many things! It's so rich and creamy, and the video tutorial makes it all so easy ;) #glutenfree #dairyfree

Pastry cream is a “building block recipe” that can be used in so many ways.  As a filling for cakes, eclairs, layered into parfaits, or as a base for a cream pie, you will never run out of uses for this versatile item.

I use this homemade pastry cream recipe as a filling in sooo many things! It's so rich and creamy, and the video tutorial makes it all so easy ;) #glutenfree #dairyfree

I think any time we hear about tempering eggs we tend to get a bit nervous, but this is truly so easy you could practically do it in your sleep.  To prove just how do-able homemade pastry cream can be, I made you a little video!

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Homemade Pastry Cream

Homemade Pastry Cream is so versatile! Every good baker should have a go-to recipe. Learn how to whip up this creamy, egg-y filling like a pro! (Gluten and dairy free.)

Prep Time 20 minutes Cook Time Total Time 20 minutes
Yields a little over 1 1/2 cups     adjust servings

Ingredients

  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups milk (dairy, nut, soy, or coconut milk)
  • 1 teaspoon vanilla extract

Instructions

  1. Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
  2. Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
  3. Add the hot milk to the egg mixture, a little at a time, whisking to combine.  When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.  Cook the pastry cream, whisking, until thickened.
  4. Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl.  Use the back of a ladle to press the mixture through the sieve.  
  5. Press a layer of plastic wrap directly onto the surface, and refrigerate.


by

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 1004kcal Calories from fat 300
% Daily Value
Total Fat 33g51%
Saturated Fat 15g75%
Cholesterol 913mg304%
Sodium 1155mg48%
Carbohydrate 150g50%
Dietary Fiber 0g0%
Sugars 119g
Protein 24g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

I use this homemade pastry cream recipe as a filling in sooo many things! It's so rich and creamy, and the video tutorial makes it all so easy ;) #glutenfree #dairyfree

Hopefully that shows how easy homemade pastry cream is to make.  If you’ve never tasted it before, it’s sort of like a cross between creme brulee and vanilla pudding.  I used to make huge hotel pans of it every week, back in my days in the professional kitchen, and we always used regular dairy milk.  But now, in my home kitchen, it’s just small batches, and lately I’ve really been loving coconut milk pastry cream, for a dairy-free option.  And it’s also naturally gluten-free, so this is a really great thing if you or someone you love has food allergies or sensitivities.

Now- as a special treat to you guys, for being such sweet and loyal friends to me, I want to treat you to a pair of new Spring kicks!

IVG_6858

Don’t these shoes look so comfy?  And I just love all the colors they come in.  Enter to win a pair with the widget below!

(for US residents only)

We’ll chat again soon- have a great week, my dears!

Some tools/ingredients you may need for this recipe:

This post contains affiliate links.

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Comments

  10. Fun giveaway! Hard choice on colors they are all gorgeous! I’d have to choose the golden glitz… so fun!

    Reply

  17. I could eat my weight in pastry cream on a daily basis (probably I good thing I don’t)! It’s one of the best things to know how to make right off the cuff because it instantly makes everything better. Love the video, and it’s so great with coconut milk!

    Reply

  22. As soon as I saw the coconut milk can open, I knew this is for me! Well thank you dear friend 🙂

    Reply

  34. Hope your weekend and all the birthday celebrations were a blast 🙂 This pastry cream looks absolutely heavenly, Allie! I just want to dive right in! And I LOVE the video! Can’t wait to see your kitchen pics!

    Reply

  35. I love the Nude Lace or to the Pop Pink! Such cute shoes!! Ummmm and your pastry cream…….Can’t wait to make this!!

    Reply

  37. This is just the perfect recipe for me, Allie! I’ve just been looking for some pastry cream recipes for some kitchen experiments. You totally read my mind!

    Love the video, too! By the way, I separate my egg yolks the same way you do! My friend insists on transferring the egg yolks between broken egg shell halves. Using the hand is so much better!

    Reply

  45. I love your video, Allie! What a great way to show how to temper eggs. It’s one of those techniques that’s much easier to see rather than describe. I’ve never made pastry cream with coconut milk, but I’m sure it would be absolutely delicious. My all time favorite version of pastry cream is diplomat cream (pastry cream mixed with a bit of fresh whipped cream). Talk about decadent! I can’t wait to see photos of your new kitchen! After we gutted our house, it took me a good 3 months to get everything settled just in the kitchen 🙂

    Reply

    • Wow three months? I believe it though. My kitchen was just painted, no gutting thank goodness! It took me a few days to get it cleaned and back to normal. I’ll be showing pics tomorrow! And ps- diplomat cream is my FAVORITE!!! My grandmother used to use it to fill cream puffs and it is just amazing.

      Reply

  46. Great video, Allie! Turns out pastry cream is not so scary after all. Another great use for pastry cream? Afternoon snack on a spoon. 🙂

    Reply

  50. I love this post, Allie! So delicious and I love making pastry cream in my patisserie classes at college! Many people are extremely scared of making it but it’s so easy to cook! 😀 Definitely going to try your wonderful recipe! 😀 x

    Reply

  52. I’ve actually never made pastry cream, but I totally want to make some now! So glad to know I can use soy or coconut milk, too. As for Tieks, I’ve been obsessing over the cobalt blue color…I keep hearing wonderful things about Tieks, but haven’t taken the plunge myself yet!

    Reply

  53. Allie I LOVE this video! I have always been so intimidated by pastry, even the fillings, but you make it so easy to follow and not at all intimidating. I always love your videos!

    Those Teiks are ADORABLE. I have been on the hunt for gold flats for months now so I would definitely go for those rose gold beauties!

    Reply

  58. That Pastry Cream is BEAUTIFUL – I need Cream Puffs of something else right now to devour it with!! And ooh those Tieks colors…. geeze, the Fushia & Nude Lace both were calling out to me!

    Reply

  60. As much as I love all the fun colors, I’d pick the Greystone. I’d wear them the most and they are so cute!

    Reply

  61. I do love pastry cream. I haven’t made any in ages! As for the Tieks… I’m torn between silver lake and metallic pewter!

    Reply

  63. Love the video! I always put any pudding or pastry cream through the sieve. It makes such a difference in texture. I’ve never tried it with coconut milk. What a great idea!

    Reply

  64. Wow Allie! This recipe is amazing!!! I was just telling my son that I was going to make him some vanilla pudding. I will do some substitutions for his allergies like substitute arrowroot for cornstarch and Lakanto for sugar. I can wait to see the results! I may even add some fresh vanilla bean!! You are always inspiring me!!!

    Reply

  66. Thanks Allie! We love Lakanto, it is a blend of Monk Fruit and erythritol. It is a zero calorie, zero glycemic sweeter and tastes like sugar so it’s perfect for diabetics or people with candida. My kids love it!

    Reply

    • Thank you so much for the explanation! I have some erythritol in my cupboard and I thought it was pretty good- although it does give that “cold” sensation. I will have to look out for the Monkfruit/erythritol combo! Sounds like a really great option for my husband!

      Reply

  67. Hi There, I have a brand spanking new Kitchen Aid Artisan on the way to my home. I love things like baklava and other treats and meals made with puff pastry dough. I’d like to make my own home-made puff pastry dough. Do you have a recipe you would share for it?

    Reply

    • Hey Timi! Congrats on your new KitchenAid! I’m sorry I don’t have a puff pastry recipe on the blog at the moment, but I am currently working on a post for homemade Danish pastry, which is very similar to puff only it also has yeast in it. So stay tuned for that!

      Reply

  68. Hi, I loved the pastry cream video, Would love to try it. I have few queries.
    1. Can I prepare in advance and keep it in ziplock bag and keep it in Fridge?
    2. If yes then after I remove should I bring in room temperature or should I use it immediately?
    3. For how many days can I keep it in fridge or freezer?

    Reply

    • Hey thanks so much! I would recommend storing it in just the same way I’ve shown in the video: heat-safe bowl with plastic film pressed directly onto the surface. It can be served cold or at room temp- that’s entirely up to you! Probably best to use it within 7-10 days. Hope that answers all your questions! Thanks so much for reading and I hope you enjoy!

      Reply

      • Hi Allie, I am grateful for your reply. One more question and it would be a great help..
        I have to bake a Cake next week. I am planning to make (mandarin cake or chocolate or vanilla cake). Can I fill the pastry cream in the cake and top it up with buttercream icing or frosting. Would that work if I do it? Can u please help me? It would be a great help.

        Reply

  69. Hi, I have few queries.
    1. For Making vanilla Pastry Cream, we don’t get vanilla bean paste in any shops here. Can I use just vanilla extract (one Tablespoon) or vanilla bean pod (ONLY ONE).
    2. I am also unable to find cake and pastry flour for making cake. I searched in net and there’s only one option is to use 1 cup All Purpose flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour
    Your response will be really helpful

    Reply

    • Thanks for the great questions, Sunitha! Yes you can absolutely substitute extract for paste, but a vanilla bean pod would be even better! And I have also seen that formula for making your own cake flour. I haven’t tried it myself, but I know lots of bakers who have, and they’ve reported decent results. I would go ahead and give it a try! Hope that helps. Thanks so much for reading!

      Reply

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