How to Make Pastry Cream | The MOST Delicious Thing Ever!!!

This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet and beyond dreamy. It's the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts. Creme patissiere is one of my all-time favorite things to make! It has such a sophisticated taste that goes perfectly with everything! You can flavor it in all sorts of ways too so don't feel limited to just vanilla!

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[holliefisk]

I made a double batch of pastry cream to fill a sheet cake I was making for a first birthday party, for a paying client. I put it in the fridge, inside my house and went to my day job. Ten hours later I came back to a half empty container. My Mom says, oh, I ate some of your pudding. It was the best pudding I have ever had 😂😂 I made a new batch, that's why I make my cake components 3 days before delivery.

[kanoulem]

Pastry cream by preppy kitchen
1. 2 cups whole milk (473mL)
2. 1/2 tbsp Vanilla extract/paste
Let the milk seamer on medium heat
- On a different pot
3. 6 room temperature egg yolk
4. 2/3 cup granulated sugar (135g)
Whisk it up till its lighter lemony colour
Let the milk rest for 15 minutes
5. Add 1/4 cup cornstarch (37g)
6. Add the milk mixture to the pot, slowly drizzle it down
Put it in a medium/high heat and keep whisking until it changed its consistency to a more thicker one
7. Add 1 tbsp of unsalted butter (15g)
Put it in a plate and let rest in the fridge or keep it till its room temperature

[elainebernier]

John, you are my" go to man" when it comes to almost every dessert possible. Im rarely disappointed. Many thanks.

[alementary]

I watch a lot of cooking channels on Youtube, but seriously, you give the absolute best instructions.

[lauracolwill]

This has been my go to pastry cream recipe for a while now. Love it. I did read somewhere that if you whisk the sugar and corn starch together before adding the egg yolks, you don't get lumps and it's easier mixing, so that's my little trick!
Love your videos 💜

[Voletta]

You are AMAZING! I have learned so much from you! And ignore people's comments about talking too much or the way you talk. I find you an adorable young man!

[gracegs]

Made this recipe at least a dozen times and every time it turns out perfect!
Super easy video to follow along during the cooking process! 10 out of 10 recommend as a cake filling!

[cvx]

You and your partners children are so blessed, the way you explain the what, how and why is perfection.

[chitown]

Most people undercook the cream. Meaning once it gets hot and thick they stop. Once hot and thick stop whisking and waiting for a couple big burps then whisk for say a minute it'll be done. The cornstarch will keep it from burning while you stop whisking waiting for the burps.

[danam]

i made this recipe today, it was my first time making custard it was perfect the taste and the texture and easy ! i recommend for everyone to try the recipe you’ll not regret it🤤💕..thank you for the recipe.!

[jeanneratterman]

I gotta ask: how do you remain so lean? All this delicious food! And that fabulous kitchen?! Just WOW! ❤❤❤

[rubykeiss]

You make the best tutorials. All you tips and real time makes baking much easier to follow and metric yay! Thanks from Australia 👏🏻👏🏾❣

[DaviT]

Do we want to talk about his artistically smoothly explaining skills?

[LaLunaLady]

My mom was just asking me about this a couple of days ago. She said that in 85 years she had never made it. I will share it, as this pastry cream turns out perfectly. About time to make the yearly eclairs for DH's birthday for his friends at work, so it was nice to have a refresher.

[jhb]

I began making this at 12 yo and have continued for 50 years. Yes, I'm that old. Obviously, I love this stuff!

Your copper collection is nice. I am an antiques buff and collected copper over the years. I enjoy using it daily.

Have fun in all you do!

[YouMatterAndYouAreLoved]

This looks delicious! I LOVE how thorough he is with directions. He gives some great tips too, and explains the "why" of things. I may have to try this. Thumbs up, as always! (Helpful hint: I did not see him mention the ratio of a whole vanilla bean vs. vanilla extract. He may have mentioned it, and I just missed it. Here is the ratio for those using vanilla extract, in lieu of a vanilla bean. In lieu of a whole vanilla bean, you would use 1 tablespoon vanilla extract. Hope this helps).

[LisaKnobel]

I came across Lady fingers at the grocery and thought I should try making a Tiramisu. Never made it, or pastry cream for that matter. So much fun to make. And, way easier than I expected.

Going to make another for Christmas because my husband loved it so much.

Thank for ideas to make it even better.

[igoape]

I am a professionally trained pastry chef. I only have two words to say about this. Great job!

[Dulcy-Doll]

John, to achieve a smoother, more silky pastry cream, use 1 cup of heavy cream and 1 cup of whole milk. Also, 1/4 cup of corn starch makes it gummy.... use 3 tablespoons (about 1/8 of a cup.

[Mark]

Vanilla Pod: "Oh, use me. Use me!""
John: "I love seeing these vanilla beans - it makes me soooo happy..."
I would pay top dollar to witness that vanilla-pod nonsense...thanks for the video and the science lesson. You are so amazingly talented - I mean: passion fruit pastry cream! The defense rests.