Food & Cooking Recipes Dessert & Treats Recipes No-Fuss Pastry Cream 4.6 (25) Fast, easy and fuss-free, this streamlined pastry cream recipe skips tricky techniques, like tempering egg yolks. Prep Time: 15 mins Total Time: 15 mins Yield: Makes about 2 1/2 cups Jump to recipe Our revolutionary recipe for pastry cream truly is no fuss. It’s a one-pot method that's fast and easy, and avoids the complicated steps of classic French pastry cream (crème pâtisserie). There’s no need to temper the eggs, and our technique also avoids lumps or a grainy texture. This recipe is rich, spreadable, and easily customizable with your favorite flavors. It’s just as versatile as a more traditional pastry cream, but so simple that you’ll be whipping it up all the time. Use the cream to fill fruit tarts or tartlets, layer cakes, eclairs, profiteroles, and any dessert that would benefit from a filling of pastry cream. Credit: Carson Downing Pie & Tarts Recipes What Is Pastry Cream? Pastry cream, or crème pâtisserie, is a type of custard. It’s not a pourable custard like the dessert sauce, or a baked custard like a flan, rather it is a stiff custard that can be piped or spread and is used as a filling for many different desserts from layer cakes to fruit tarts. A combination of milk, eggs, and starch (we use cornstarch, so this pastry cream is gluten-free) are cooked together on the stovetop to create a thick, rich custard. Ways to Use Pastry Cream Traditionally, pastry cream is used with choux pastry desserts like eclairs and cream puffs. The filling that holds fruit in place in fruit tartlets or berry tarts. It makes a wonderful filling for cupcakes or layer cakes. The decadent filling in Boston Cream Pie. Directions Combine sugar, cornstarch, and salt: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk yolks and vanilla; add milk: Whisk together egg yolks and vanilla seeds (if using) in a glass measuring cup. Whisk in milk Bring to a boil: Add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla extract (if using). Strain: Strain pastry cream through a fine-mesh sieve into a bowl. Cover and refrigerate: Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming.Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth. Credit: Storing No-Fuss Pastry Cream needs to chill for a minimum of two hours before it can be used. It can also be made up to two days in advance. Variations For a lighter take on pastry cream (known as crème légère), fold whipped cream into the pastry cream). Experiment with flavors, replacing the vanilla extract with another extract such as almond or orange; using espresso powder for a coffee pastry cream; matcha powder for a green tea pastry cream; adding rum or brandy. Credit: Carson Downing Frequently Asked Questions Is pastry cream the same as pudding? Pastry cream is a type of custard and it is similar to a from-scratch vanilla pudding. Both are cooked stovetop custards, but pastry cream is thicker than pudding.Why do pastry chefs use pastry cream? Pastry cream is a classic French filling for desserts so you might think pastry chefs use it because it’s traditional and something they learned in culinary school. That’s true but the main reason pastry chefs rely on this filling is because it is stable and stays thick and luscious. It doesn’t weep or leak or make crusts soggy. Other Pastry Cream and Filling Recipes to Try: No-Fuss Pistachio Pastry Cream Orange-Rum Pastry Cream Green-Tea Pastry Cream Crema Pasticcera (Italian-Style Pastry Cream) Chantilly Cream Crème Fraîche Filling Créme Mousseline Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.