Pastry Cream
also called crème pâtissière
Pastry cream, or crème pâtissière, is a thick vanilla custard of milk, egg yolks, sugar and starch, cooked on the stove until it holds its shape. The starch is what sets it apart from pourable custards — it makes the cream sliceable, so it can fill éclairs and fruit tarts without collapsing.
Builds on
Unlocks
What it is
Pastry cream is custard with a backbone. Egg yolks and sugar are whisked with a starch, hot milk is tempered in, and the mixture is cooked while whisking until it turns thick and glossy. The starch does two jobs: it thickens the cream to a pipeable, sliceable consistency, and it protects the yolks so the custard can be brought fully to the boil without scrambling.
Why it matters
It is the mother of a whole family of creams. Lighten it with whipped cream and you have diplomat cream; beat in butter and you have mousseline; fold in meringue for chiboust. Master pastry cream and half of French pastry's fillings open up — éclairs, profiteroles, fruit tarts, cream buns and mille-feuille all lean on it.
Common mistakes
Undercooking leaves a raw, floury taste and a cream that thins out as it sits — pastry cream must genuinely boil, briefly, for the starch to finish its work. Skipping the constant whisking scorches the bottom of the pan. And cooling it uncovered grows a rubbery skin; press a wrap directly onto the surface instead.
Related terms
Frequently Asked Questions
What is the difference between pastry cream and custard?
Pastry cream is a custard — but a starch-thickened one. Pourable custards like crème anglaise rely on eggs alone and stay saucy, while the starch in pastry cream sets it thick enough to pipe into an éclair or slice cleanly in a tart.
Why is my pastry cream lumpy or runny?
Lumps usually mean the hot milk went in too fast without tempering, or the whisking stopped while it thickened. Runniness means it never truly boiled, so the starch did not fully set — or it was over-whisked after chilling, which breaks the set.
What desserts use pastry cream?
Éclairs, profiteroles, fruit tarts, mille-feuille, cream buns and Boston cream fillings all use it, and it is the base for diplomat cream, mousseline and chiboust. It is one of the most-used preparations in a pastry kitchen.
Tastethetechnique
Everything in our kitchen is baked fresh to order — eggless and vegan variants available.