Pastry Cream (Crema Pasticcera Recipe) (2024)

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Pastry cream shouldn’t be intimidating. Make this simple crema pasticcera recipe like the Italians do for countless desserts and pastries, like zeppole di San Giuseppe, Mimosa cake and more.

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This pastry cream recipe is so easy to make, you’ll be patting yourself on the back when you see and taste the results!

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I also have a twist on this crema pasticcera that I think tastes even better than the original. It’s lighter and can be used in so many ways, or just eaten from a bowl (you can’t really do that with pastry cream).

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What is Crema Pasticcera?

As the name suggests, pastry cream is used in pastries and cakes. It’s a sort of custard, but with an additional thickener like flour, or starch. In France it’s called crème pâtissière (Brits nickname it creme pat), and it Italy it is known as crema pasticcera. You may have seen this recipe used to make the two types of filling in my zuccotto recipe.

What is Pastry Cream Made of?

Pastry cream normally consists of egg yolks, sugar, a thickener (flour, potato or corn starch, for example) milk and/or cream, and vanilla. It’s cooked on the stovetop and then must be refrigerated.

Once you try the original, make up this pistachio pastry cream, it’s so incredibly delicious!

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However, I say you should always try the original first!

And what better way to try it out than in profiteroles topped with chocolate ganache?

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Pastry Cream Recipe (Crema Pasticcera)

adapted from Il Cucchiaio D’Argento serves 16 (when filling pastries)

FULL PRINTABLE RECIPE BELOW

Ingredients

  • egg yolks
  • sugar
  • potato or corn starch
  • milk
  • salt
  • vanilla bean/powder

Directions

Place the egg yolks into a medium sized pot (off the heat).

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Add the sugar and potato or corn starch and whisk together until uniform.

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When the mixture is smooth, place the pot on the stovetop.

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Begin pouring in the warm milk whilst whisking, then turn the heat on to medium.

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Continue whisking and gradually increase the heat. The pastry cream will thicken as it heats up.

When the mixture comes to a boil, let it cook for about 3 minutes then remove from the heat. Add the vanilla and keep stirring as it cools so that it doesn’t form a skin. Move into a large bowl and set the bowl into a larger bowl with ice water (if you need to cool it quickly), then refrigerate covered until completely chilled.

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This can be kept refrigerated for 2 or 3 days, but consume promptly once the pastries are filled.

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Use as desired, for example, to fill choux buns or zeppole di San Giuseppe.

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Christina’s Twist on Pastry Cream

See notes in the printable recipe card below.

Using the recipe above, fold in Grand Marnier and whipped heavy cream (beat until stiff). The result is spectacular! It can be served in bowls, but also used in pastries, cakes, trifles, etc. The flavor and texture is sublime! I like it so much more than the original pastry cream!

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Pastry Cream Recipe (Crema Pasticcera)

Yield: 12

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Simple Italian pastry cream recipe (crema pasticcera) that is used for filling countless desserts and pastries.

Ingredients

  • 4 egg yolks (organic)
  • ⅓ c (75 g) sugar
  • 3 Tbsp (30g) potato starch (if using corn starch add 1 more tsp)
  • pinch of salt
  • 14 oz (415 ml) milk
  • 1 tsp vanilla or ½ tsp pure vanilla powder or paste

Instructions

  1. Place the egg yolks into a medium sized pot (off the heat).
  2. Add the sugar and potato or corn starch and whisk together until uniform.
  3. When the mixture is smooth, place the pot on the stovetop. Begin pouring in the warm milk whilst whisking. Turn the heat on to medium.
  4. Continue whisking and gradually increase the heat. The pastry cream will thicken as it heats up.
  5. When the mixture comes to a boil, let it cook for about 3 minutes then remove from the heat. Add the vanilla and keep stirring as it cools so that it doesn't form a skin. Move into a large bowl and set the bowl into a larger bowl with ice water (if you need to cool it quickly), then refrigerate covered until completely chilled.
  6. Use as desired.

Notes

  • If you want a lighter version of this pastry cream, whip 4 oz of heavy whipping cream until stiff and then fold into the chilled pastry cream.
  • You can add more or less cream to your liking, and also add a little sugar to the cream when whipping (I prefer it without).
  • Adding a tablespoonful of Grand Marnier makes a lovely addition, too.
  • Pastry cream can be kept refrigerated for 1 or 2 days, but consume promptly once the pastries are filled.
Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 108Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 76mgSodium: 33mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 2g

Nutrition information is only estimated.

Did you make this recipe?

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Pastry Cream (Crema Pasticcera Recipe) (2024)

FAQs

What's the difference between pastry cream and custard? ›

The methodology and most of the ingredients are the same, except pastry cream incorporates flour or cornstarch and therefore needs to be boiled. This results in a much, much thicker custard. Crème anglaise on the other hand, is thickened only with egg yolks resulting in a thinner, silkier, more pourable sauce. Hi!

What is the difference between pastry cream and whipped cream? ›

Pastry cream delivers in flavor — sweet and custard-like — but lacks lightness. Whipped cream is as light as it comes but doesn't have much flavor or stability.

What is pastry cream made of? ›

At its most basic, pastry cream is a combination of milk, eggs, and starch that are cooked together to create a rich and thick custard that's a workhorse in the baker's kitchen.

What is Venetian cream filling used for? ›

Our cream fillings are especially designed for bakery and patisserie goods. It offers outstanding stability during pumping, baking and freezing, has great taste and offers a long shelf life. Our cream fillings can be applied before and after baking and can be used in ambient-stored bakery and patisserie goods.

What's the difference between bavarian cream and pastry cream? ›

Bavarian Cream is made from a Crème Anglaise base (milk, vanilla, egg yolks and sugar), thickened with Gelatine and lightened with Whipped Cream. Pastry Cream (or Crème Pâtissière) is relatively similar to a Crème Anglaise but is thickened on the stove with Cornstarch (or sometimes flour).

Is crème brûlée the same as pastry cream? ›

They are similar, but not quite the same. The main difference is that custard is actually less firm. Custard is typically thickened only with eggs (which you might recall is how we made the custard for our Creme Brulee), while pastry cream is thickened with a starch (corn starch, in this instance).

What do you do with pastry cream? ›

It's essentially a custard, and you can use it as a tart filling, inside danishes and brioche pastries, as the base of creme diplomat (pastry cream + whipped cream mixed together) and german buttercream, inside pies, as a layer in gateaux, and… well, if you're anything like me, you can just eat it by the spoonful.

Is Bavarian cream and custard the same thing? ›

Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.

Can I use custard instead of pastry cream? ›

Both have a sweet flavor and velvety texture that can be used to punch up all kinds of desserts. Don't be fooled, though; custard sauce and pastry cream differ in both composition and consistency. For this reason, the two ingredients can rarely act as substitutes for one another when cooking.

Why add butter to pastry cream? ›

Whereas some recipes use flour instead, I prefer using cornstarch as it gives a better final taste and texture. Unsalted butter. The addition of butter makes the pastry cream even richer and creamier. It also helps it to set to the perfect texture during cooling.

What is the thickening agent in pastry cream? ›

A small amount of starch is needed to thicken the cream: I used corn starch (Maizena) which is available practically everywhere. You can also use other starches like rice starch, but please don't use flour: it might form lumps more easily, it is heavier and might leave a bad after taste.

How long does crème pâtissière last? ›

This Pastry cream is also great for sandwich cookies and cream puffs, profiteroles. Made in just 15 minutes from start to finish and it's honestly a super easy recipe to make. You can store it in a fridge for up to three days or in a freezer for up to three weeks (only if you are using flour in the recipe).

What do you call a light pastry that is filled with whipped cream or sweetened cream filling? ›

The same easy choux pastry batter makes the light and airy confections we know as cream puffs, éclairs, and profiteroles. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar.

What is the difference between Italian crema and panna? ›

Although crema is also used to indicate the milk fat, panna is more common. Panna derives from panno, meaning cloth, as a reference to the fact that cream forms a layer on the surface of milk left to settle, and therefore it covers it like a cloth.

What is thickened cream in Italy? ›

In Italy, the equivalent of heavy cream is known as "panna da cucina" or simply "panna." It is a rich, thick cream used in cooking and baking, similar to heavy cream in other parts of the world. Panna is often used to add creaminess and richness to sauces, soups, desserts, and various Italian dishes.

What is the difference between egg custard and pastry cream? ›

Pastry cream, on the other hand, is thought to be French in origin. It has a considerably thicker consistency, allowing it to be piped into or spread onto pastries and other dishes. This is because, while its base is the same as custard sauce, it relies on the addition of cornstarch to reach completion.

What's the difference between vanilla pudding and pastry cream? ›

Pastry cream is basically glorified vanilla pudding, but the best, richest vanilla pudding you've ever had. The texture is thicker and more luxurious, while the flavor is softer and tastes like real vanilla instead of something artificial.

Is Bavarian cream the same as custard? ›

Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.

What do Americans call custard? ›

The US equivalent of custard is custard. We also have pudding which is thicker and more set than custard usually with flour or cornstarch. We do not refer to the dessert course of a meal as pudding. Custard has no cornstarch or flour and is often served as a sauce over berries or poundcake.

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