Gourmet Made Deliciously Simple

Pastry Cream/ Crème Pâtissière

This pastry cream is so versatile. It’s perfect for eclairs, various tarts and desserts.

This pastry cream is so versatile. It's perfect for eclairs, various tarts and desserts.

The step-by-step photo instructions below will walk you through the entire process. You’ll be surprise how easy it is to make this delicious filling!

pastry cream

I used this pastry cream in my classic eclairs. Simply perfection!



Did you make this recipe?
Leave a review » Submit a photo »

Pastry Cream

This pastry cream is so versatile. It’s perfect for eclairs, various tarts and desserts.


  • 2 cups (500gr) milk
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • 1/3 cup (70gr) sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1/2 cup (120 ml) cold heavy cream


  1. In a small bowl, mix together flour and cornstarch. Set aside.
  2. In a medium saucepan, bring the milk and vanilla extract to a boil. Once it boils, turn the heat off.
  3. In a separate bowl, beat the egg yolks with sugar until pale. Stir in flour mixture. To temper the egg yolk mixture, add about ½ cup of hot milk, while stirring vigorously. Add the tempered egg mixture back into the remaining milk. Cook over medium heat, stirring frequently, until it thickens, about 5-7 minutes.
  4. Transfer to a clean bowl and set it over ice bath to cool. Cover with plastic wrap so that it touches the cream and refrigerate it.
  5. Whip heavy cream till hard peaks form. Fold in the whipped cream to the pastry cream and mix until well combined. Transfer the filling into a pastry bag with a small round tip and fill the pastry shells.
All images and text ©Shinee D. for Sweet & Savory by Shinee


Snap a photo and submit it here. OR
Share it on IG with #sweetandsavorybyshinee

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

Subscribe to receive weekly updates:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. davharluu,Zuragaa Saihan bayarlasaan hiichihsen kkkk bolhoor zuulruulj ugj bgaa yum.
    Ene creamiig hiihed bolson gej naidaj bn. Saihan bayarlasaan eej egch .

  2. Saihan bayarlasaan eej egch huuhduud aav nuhur geed bugdeeree amtarhan idsen shu ih goe bolson gehdee dood listtei eclairee solij tavihad 2uulaa goe huusun bsnaa dood davharluu shiljuulsen ni huuhuu bolichihson. Yagaad tegsen yum boloo? Zurgiig oruulah gesen bolomjgui yum bnaa 🙁 blog bolhor esvel bi medehgui bnuu dahin bayarlalaa :)))

  3. Bayariin mend hurgie! Yag odoo hiij bn ih gie huuj bn 🙂 harin ter kremiig heavy kremgui hiigeed hurgugchinduu hiichihsen kkkk bolhoor ni zurgiin uzuulnee. Carrot cake.g 3 udaa hiisen ih goe amttai boldog shu.

  4. Sain bnuu? Joroor chin zunduu goe hool amttan hiideg yumaa. Bayarlalaa 🙂 neg asuuh zuil bnaa. Ene creamiig hiihed heavy cream bdagguiee yugaar orluulj boloh ve?

    • Sain, sain bn uu? Joruud maani taalagdaj bgaad bayartai bnaa. 🙂 Neeree ene kremend zaaval heavy cream hiih shaardlagagui shuu. Heavy cream hiij amtiig ni jaahan zuulruulj ugj bgaa yum. Orluulah yum gevel za barag bhgui dee, 30%aas deesh toslogtoi yamar ch shingene tsutsgii bolno.