You need just a few staple ingredients to make bakery-style creme patissiere at home. It’s an easy recipe that the cheater method for thickening the pastry cream. This makes it super simple for the inexperienced baker.
In a medium pot, whisk the sugar and cornstarch together until well combined.
In a separate bowl, whisk the milk and egg yolks together until well combined.
Slowly pour the milk mixture into the sugar mixture while whisking to remove any clumps. Add the butter.
Cook over medium heat, whisking continuously until bubbles start to burst through the surface. Once boiling, continue to cook while whisking for a full minute. The pastry cream will become thick like pudding. It should register 200°F on an instant-read thermometer.
Remove from the heat and whisk in the vanilla paste and butter until well combined.
Press the pastry cream through a fine-mesh sieve to remove any bits of egg that may have scrambled.
Cover with plastic wrap touching the surface to prevent a skin from forming. Refrigerate for at least 2 hours before using it.
Notes
For a lighter pastry cream (diplomat cream)
Fold 1/2 cup (120 ml) softly whipped cream into the cooled pastry cream.
For a fruit flavored pastry cream
Stir 1/4 cup of fruit puree or curd into the cooled pastry cream.
For a chocolate pastry cream
Stir 2 ounces (60 grams) of finely grated bittersweet or semi-sweet chocolate into the hot pastry cream until melted. Cover and chill as directed in step 7.
For a coffee pastry cream
Add 1/2 - 1 tablespoon instant espresso or coffee powder to the sugar and cornstarch in step 1.
Using extracts
You can use any extract flavor depending on how you wish to use the pastry cream. Orange, almond, and lemon are just a few that would make great tasting fillings for a variety of pastries. Remember to choose pure extracts and avoid anything imitation.
Make ahead tip
The pastry cream can be made up to 2 days in advance. Bring to room temperature and whisk until smooth and pipable.