If you’ve ever bitten into a warm cream puff, a delicate éclair, or a flaky fruit tart and thought, “What makes this filling so irresistibly smooth and rich?” — the answer is likely French pastry cream , or as the French call it, crème pâtissière .
This velvety custard-based filling is the backbone of many beloved French pastries. It’s thick, luxurious, and holds its shape beautifully inside pastries without turning them soggy.
In this post, I’ll show you how to make a classic French pastry cream from scratch — no fancy equipment needed, just simple ingredients and a bit of patience. Whether you're baking for a special occasion or just want to level up your homemade desserts, this recipe will become your secret weapon.
Let’s get started!
🌟 Why You'll Love This Pastry Cream
- ✅ Rich and Flavorful : Made with real vanilla bean (or extract) for deep, aromatic flavor.
- ✅ Perfect Texture : Thick enough to pipe or spread, yet silky-smooth on the tongue.
- ✅ Versatile Base : Use it in tarts, cream puffs, éclairs, trifles, and more!
- ✅ Easy to Customize : Add citrus zest, almond extract, or even coffee for unique twists.
- ✅ No Corn Syrup or Artificial Additives : Just wholesome, natural ingredients.
🧂 Ingredients Needed
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