How To Make Pastry Cream

This easy to make French Pastry Cream Recipe, also known as ‘crème pâtissière’, is a thick, rich custard packed full of real vanilla beans. It’s silky, not overly sweet and is an iconic custard that can be used to fill French Fruit Tarts, Chocolate Eclairs or just eaten with a spoon!
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[@jennifermckenzie14]

Hey Nick thank you for sharing yr recipe my daughter Stacy loves pastry cream so I am gonna surprise her for sure. God bless you and yr channel from my island of Trinidad in d Caribbean we have a sweet tooth here come visit smtimes ok❤❤❤❤❤

[@alexistacsiat5452]

Yes finally making more cream ❤ even pastry more exciting

[@eurekalass]

Would this be used as cream or custard? Thank you for this lovely recipe.

[@TREWHIT1]

Your egg yolks are so much darker than ours (USA). How can I modify your recipe to make it coffee flavored or other flavors?

[@luisv007]

As a child, my mum prepared her Italian version of pastry cream with lemon rind, no pith. She added the rind with the milk instead of adding vanilla bean. Remove the rind when adding the milk to the egg yolk mixture or just leave it in and stir cream with a wooden spoon than a whisk. My mum loves eating the lemon rind, even now, at the age of 90. I make the pastry cream now.
Our eggs are darker probably because they are free-range, meaning they are not locked up in cages. Eggs range from caged to free-ranged, and that varies as well. Happy baking! Nick is just great to watch 😊