This post may contain affiliate sales links.Please read my disclosure policy.Pastry cream, also known as crème pâtissière, can be used in a number of ways.

It’s similar to a custard and cooked over the stove.This recipe is velvety smooth with just the right amount of sweetness.You can use it in a Boston Cream Pie or layered in a napoleon or a trifle.

However you use it, this recipe is pure magic.Table of ContentsWhy This Pastry Cream Recipe WorksWhat You’ll NeedHow to Make Pastry CreamTips for SuccessProper StorageMore Filling & Frosting RecipesWatch How to Make Pastry CreamGet the Recipe Why This Pastry Cream Recipe Works Pastry cream is one of those things that people have a hard time getting right, but it’s really not hard to make and is so good.There are just a few details that need attention so that you don’t end up with pastry cream that’s too thin.

This recipe will guide you through those details, including the following: How to work with the right temperature.How to properly temper the eggs.How to cook the pastry cream just long enough so that it thickens but not so long that the cornstarch starts to break down.

It’s all a fine balance but so long as you pay attention to the fine print, you’ll be making pastry cream like a pro.What You’ll Need You won’t need much to make this velvety smooth dessert addition.Here’s a list of ingredients for you.

Be sure to scroll to the recipe card below for more detailed instructions.Eg

Read More