This is an excellent recipe for Pastry Cream that I got from culinary school. I use it all the time for cake fillings, fruit tart fillings, etc… There are also 4 variations to this recipe.

Pastry Cream and Pastry Cream Variations by Le Cordon Bleu


  • Milk 1quart
  • Sugar 4oz
  • **************************
  • Egg Yolks 4
  • Whole eggs 2
  • Cornstarch 2.5 oz
  • sugar 4oz
  • ***************************
  • Butter 2oz
  • Vanilla Extract 1 tbsp – or 1 vanilla bean


    1. In a heavy saucepan dissolve the sugar in the milk and bring just to a boil.

  1. 2. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
  2. 3. Sift the cornstarch and sugar into the eggs. Beat with whip until perfectly smooth. *Do this step when the milk/sugar is almost at a boil to prevent the sugar from cooking the eggs.*
  3. 4. Temper the egg mixture by slowly beating in the hot milk in a thin stream. *adding to much too fast with cook the eggs*
  4. 5. Return the mixture to the heat and bring to a boil; stirring constantly.
  5. 6. When the mixture COMES TO A BOIL and thickens, remove from heat.
  6. 7. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in.
  7. 8. Strain using a mesh strainer – this will remove any “scrambled” egg pieces, if any.
  8. 9. Pour into a shallow pan, plastic plastic wrap directly over the surface to prevent crusting. Cool and chill as quickly as possible
  10. Deluxe Pastry Cream
  11. omit the whole eggs in the basic recipe and use 8-10 egg yolks – this makes it taste much richer.
  12. Pastry Cream Mousseline
  13. For a lighter pastry cream filling, fold whipped heavy cream in to the chilled pastry cream. Quantities may be varied to taste. In general, for every 1at pastry cream, use .05-1 Cup heavy cream.
  14. Chocolate Pasty Cream:
  15. Melt together 2 oz sweet chocolate and 2 oz unsweetened chocolate. Stir into the hot pastry cream.
  16. Coffee Pastry Cream:
  17. Add 2 tbsp instant coffee powder to the milk in step 1.


aquamarie Says... 17 Aug 2010 , 12:55am

Hi, does this filling have to be refrigerated? Would a cake with this filling be okay sitting out for a day?

TypeAMama Says... 4 Nov 2011 , 3:20pm

I just made this and it turned out perfect!! I was slightly worried when I tempered the eggs and wound up with a LOT of foam on top that didn't go away until after the bottom layer of mixture thickened fully. I just kept stirring and stirring and it all mixed together beautifully! I ran it through a wire mesh strainer after I was done but didn't have any scrambled egg pieces at all. Now I want to dabble with the other variations of this recipe! Thank you for posting it.

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