Perfect Pastry Cream Ratio
500 : 5 : 100
Milk (ml) : Egg Yolks : Sugar (g)
500ml + 5 yolks + 100g + 30g starch
= 2½ cups silky crème pâtissière
Classic Crème Pâtissière Recipe
Ingredients
- Whole milk 500ml (2 cups + 2 tbsp)
- Egg yolks (large) 5 yolks (save whites!)
- Granulated sugar 100g (½ cup)
- Cornstarch 30g (¼ cup)
- Unsalted butter 30g (2 tbsp)
- Vanilla extract or bean 1 tsp or 1 bean
- Salt Pinch
Instructions
- 1. Heat milk + half sugar + vanilla to just boiling. Remove from heat.
- 2. Whisk yolks + remaining sugar + cornstarch + salt until pale.
- 3. Temper: slowly pour ⅓ hot milk into yolks, whisking constantly.
- 4. Pour yolk mixture back into pot. Cook med heat, whisking constantly.
- 5. Boil 1-2 min until very thick (will thin when cool).
- 6. Remove from heat. Whisk in butter until melted.
- 7. Strain through fine sieve. Press plastic wrap directly on surface. Chill.
🥄 Must Boil for 1-2 Minutes!
Many recipes say "don't boil" but that's wrong for pastry cream. Cornstarch MUST boil 1-2 min to activate thickening + cook out starchy taste. It won't curdle!
Pastry Cream Variations
| Type | Modification | Use |
|---|---|---|
| Crème Pâtissière | Standard recipe (above) | Éclairs, cream puffs, fruit tarts |
| Crème Légère | Fold in whipped cream 1:1 | Light filling for layered cakes |
| Crème Mousseline | Beat in softened butter (50-100g) | Rich filling for tarts, Paris-Brest |
| Crème Diplomate | Fold in whipped cream + gelatin | Stabilized for decorating |
| Chocolate Pastry Cream | Add 100g melted dark chocolate | Chocolate éclairs, profiteroles |
| Coffee Pastry Cream | Add 2 tbsp instant espresso to milk | Coffee éclairs, mocha desserts |
Cornstarch vs Flour
Cornstarch (Recommended)
- Amount: 30g per 500ml milk
- Texture: Silky, smooth, glossy
- Stability: Holds shape well when cold
- Flavor: Clean, no starchy taste
- Must boil: Yes, 1-2 minutes
All-Purpose Flour
- Amount: 40g per 500ml milk (more needed)
- Texture: Thicker, less glossy
- Stability: Softer when cold
- Flavor: Can taste starchy if undercooked
- Must boil: Yes, 3-5 minutes longer
Troubleshooting
Common Problems:
- Lumpy: Strain through sieve while hot
- Too thin: Didn't boil long enough (must boil 1-2 min)
- Too thick: Used too much cornstarch or overcooked
- Scrambled eggs: Heat too high or didn't temper properly
- Skin forms on top: Press plastic wrap directly on surface
- Starchy taste: Didn't boil long enough to cook starch
Pro Tips:
- • Use whole milk (not skim) for richness
- • Split vanilla bean lengthwise, scrape seeds into milk
- • Whisk constantly during cooking - no breaks!
- • Add butter only after removing from heat
- • Chill minimum 2 hours before using
- • Keeps refrigerated 3 days max