Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Pastry Cream
Rich, creamy, and sweet with a pronounced vanilla or egg custard flavor and a thick, smooth texture.
Lens analyzedPastry cream is a thick, custard-like filling made from milk, egg yolks, sugar, and a starch like cornstarch or flour, cooked until it sets into a smooth, spreadable cream. It's the classic filling for eclairs, cream puffs, and fruit tarts, prized for holding its shape without being as heavy as whipped cream or as firm as a baked custard.
Where it comes from
Pastry cream, known as crème pâtissière in French baking, developed as a stable, pipeable filling for the pastries French bakers were refining through the 18th and 19th centuries. It remains a foundational component in classical pastry technique taught in baking programs today.
Buying it
Some bakeries and grocery stores sell prepared pastry cream in tubs for home use, though many bakers make it fresh since it doesn't keep as long as other fillings. Check for a smooth, glossy texture without lumps if buying it prepared.
Storing it
Refrigerate pastry cream in a sealed container with plastic wrap pressed directly onto its surface to prevent a skin from forming, and use it within a few days.
Keeps about 10 days in the fridge.
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