Pastry Cream
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Pastry Cream

Thick, rich, creamy…pastry cream!

Pastry Cream

My youngest son just turned 11 years old. Happy birthday Jeremy! Each year, I make the cake of choice for the birthday boy…and this year he asked for the filling from an eclair but in brownies. I said…”I can totally work with that!”. This was a fun experience…I did up a 3 layer brownie cake with pastry cream filling between each layer…topped it off with chocolate whipped cream frosting and chocolate ganache. He was a happy boy…and my sweet tooth has been satisfied for at least a week, maybe a month! This is the pastry cream I used for his cake!

With just 5 simple ingredients, you can whip up your very own pastry filling! Use it to fill eclairs, cream puffs, donuts or to make beautiful fruit tarts.

Look how simple it is to cook up a batch of delicious pastry cream…



Pastry Cream

Rich, thick, creamy...pastry cream!

Author: Isis
  • 2 cups milk
  • 6 egg yolks
  • 2/3 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup cornstarch
  1. Heat the milk just until it starts to boil
  2. Mix together the egg yolks, sugar and vanilla until pale yellow
  3. Add the cornstarch and mix until combined
  4. Pour 1 cup of the hot milk into the egg mixture, slowly while whisking constantly
  5. Add the egg mixture into the remaining hot milk and cook, over medium low heat, stirring constantly, until thickened (about 8 - 10 minutes)
  6. Cool to room temperature
  7. Press plastic wrap directly on top of the pastry cream and refrigerate
  8. Use it to fill eclairs, cream puffs, make fruit tarts or however you enjoy!

Pastry Cream

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